Matcha Macaron Shells:
150 g almond meal
150 g confectioner’s sugar, powdered sugar
150 g granulated sugar
30 g water
110 g egg whites divided
1 tbsp matcha powder, 5 g
Cherry Buttercream Filling:
4 Ounces frOuncesen cherries, use fresh if you want, thawed
1/4 lb unsalted butter, 4 Ounces, softened
3-4 cups of powdered sugar
- To prepare the macaron shells, weigh out all of the ingredients. A bowl containing the almond
meal/sugar mixture, matcha powder, and 55 g egg whites should be set aside (do not mix).
- Combine 150 g caster sugar (refined granulated sugar), 25 g filtered water and your thermometer in a small pot. Place the remaining 55 g egg whites in the bowl of your stand mixer fitted with the whisk attachment.
- Cook the sugar and water together over medium heat, swirling the pan frequently to ensure equal
heating until the mixture reaches 235 F and the softball stage. If sugar crystals form around the pan’s edges, use a silicone pastry brush dipped in water to dissolve them. When the mixture reaches 220 F, start your stand mixer on medium speed to froth the egg whites. Turn off the mixer until the egg whites resemble a bubble bath.
- As soon as the sugar syrup reaches the softball stage, remove it from the heat, set the mixer speed to high, and slowly pour in the sugar syrup in a narrow stream, avoiding the bowl’s sides as much as possible.
- Continue to beat the egg whites until they form a soft/firm peak. You don’t want to overbeat the egg whites because the shells won’t rise properly if there’s too much air in them. It’s finished when the egg whites are firm enough to form a delicate “cloud” inside the whisk.
- Make a little egg white and mix it with the almond meal, sugar, and egg white. Cut into the bowl’s center with a rubber spatula, scoop out to the bowl’s edge, and fold in. Make a complete bowl circuit to ensure that all ingredients are thoroughly combined. Continue until you have a nice uniform mixture that moves like sluggish lava when you scoop a little and put it back in.
- Fill a piping bag halfway with the macaron mixture and pipe small rounds onto the baking sheets that have been prepared.
- Fill both baking sheets, then wrap each sheet twice on the counter firmly in your hands. Rap them two more times after turning them 90 degrees. This ensures no air bubbles in your shells, which could cause them to split in the oven.
- While you warm the oven to 295 degrees Fahrenheit, leave the shells uncovered.
- Bake for 20-22 minutes, or until a cover can quickly be taken off the baking sheet, one sheet at a
- Remove the shells from the oven and allow them to cool on the baking sheet for 5 minutes
before moving them to a cooling rack to cool completely.
- To make a smooth filling, press the thawed cherries through a fine-mesh sieve set over a bowl to
remove the juice from the pulp. Puree the cherries in a mini food processor until smooth if you prefer a more robust cherry flavor.
- In a mixing bowl or stand mixer bowl, cream the butter and a pinch of salt on high speed until
light and fluffy. Scrape the sides of the basin. One cup powdered sugar, mixed adequately in. Scrape the dish’s interior. Repeat. Pour in your cherry juice or puree after that.
- Add the remaining powdered sugar until it reaches the desired consistency.
- If you have the patience, pipe the filling into the macaron shells and chill them for 24 hours