Passion Matcha Macarons

French Meringue
  120 g Egg whites, room temp

  30 g Sugar

  1 g Cream of tartar, or lemon juice (stabilizer)

  0.20 g Green leaf food coloring for matcha & yellow for passion

Almond Mixtures
  125 g Almond meal (white)

  245 g Powdered sugar

  4 g Tea matcha powder & Passion powder

Passion Crémeux
  100 g Passion puree

  120 g Sugar

  100 g Eggs

  145 g Butter

  3 g Gelatin sheet
Matcha Ganache Montée
  350 g Heavy cream

  15 g Corn syrup

  15 g Honey, or inverted sugar

  9 g Tea Matcha powder

  140 g White chocolate

Praliné
  150 g Almonds

  150 g Hazelnuts

  200 g Sugar

1 There are 3 different methods to creating a proper meringue for macarons: the French,
Italian and Swiss. The French macarons (Lenôtre/Paris) is the most used in macaron
recipes, because it results in the correct texture and taste for the French macaron. The
Italian method macarons (Ladurée/Paris) is said to produce a more stable meringue
because it uses a hot sugar syrup in place of dry sugar, but the downside is that it
results in macarons that are sweeter and more challenging to bake. The Swiss meringue
offers an interesting compromise; meanwhile whisking and heating egg whites and
sugar together to 60ºC. Some claim to be the easiest but more challenging to execute
into large batches.
Cracking is an unfortunate and undesirable side effect in a macaron shell. Cracking
seems to be caused by multiple issues, including oily or wet almond meal, whipping the
egg whites for too long or not enough (French method), over-folding the dry ingredients
into the meringue during the 'macaronage' step. Excessive moisture in the air and batter
and skipping the drying step before baking; this allows cookie to form a skin allowing
the moisture to escape from the bottom while baking forming the macaron foot (pied);
foamy base. A little known fact is that macarons withstand freezing very well. Chill
macarons upward with or without filling in an airtight container for up to one week, or for
up to 3 months in the freezer.

Almond Mixtures

2 Makes 2 separate recipes. In a food processor, blend almond meal, sugar, and matcha
to fine powder. Do likewise using passion powder for passion macarons. Sieve and keep
in dry storage.

French Meringue

3
3 Prep and make 2 separate meringue recipes, green & yellow. Yield 30 cookies / 60 small
macaron shells each

To find macaron silicon mat click here

In a stand mixer fitted with the whisk attachment, beat room temp egg whites with
cream of tartar and one-third of the sugar on medium speed. Let it run and keep it on the
foamy stage for as long as needed. Set speed to high and beat until stiff peaks adding
remaining sugar gradually and food coloring if so. Transfer meringue in a large pastry
bowl and fold in half of the dry ingredient – add remaining powders and continue folding
until just combined. Macaronage: with the help of a soft dough scraper – scrape down
the sides of the bowl; rotating it coming across the bowl smashing the batter. Repeat
this step until the batter turns glossy and ribbon forms. Pipe out macaron using a
0.40''/10mm diameter plain pastry tip over 2 half sheet (11 5/8" x 16 1/2”) silicone
baking mat. Tap over the counter and leave macaron to dry out for 40 minutes, or until
the shells are not sticky to the touch.

Baking

4 Professional ovens tend to bake macarons much faster. A pizza stone is recommended.

To find pizza stone click here

If using a conventional oven preheat oven to 325ºF/160ºC and bake for about 14
minutes. If using a convection oven preheat oven to 300ºF/150ºC and bake for about 12
minutes. Bake one sheet at a time and cool completely prior removing from baking mat.

Passion Crémeux

5 Soak gelatin in cold water to soften; drain. Bring to a quick boil the passion fruit puree,
sugar and eggs on medium heat; whisking constantly. Remove from heat – transfer into
a narrow container and blend in softened gelatin. Cool to 140ºF/60ºC and blend in
butter giving a great emulsion; chill to set.

Matcha Ganache Montée

6 Bring half of the heavy cream, corn syrup and inverted sugar to a simmer. Stir in tea
Matcha and add white chocolate; let sit a minute and blend. Add remaining chilled heavy
cream; blend well and chill overnight. Beat on high until soft peaks when ready to use.
Do not over mix or it will separate modifying its texture forever.

Praliné

7 Crunchy praliné from Valrhona can be used instead. Praliné (hazelnut spread) fast
method: In a hot saucepan, make a caramel a sec (caramel without water). Throw in
 nuts and coat – transfer onto silicon mat to cool. Break into pieces and process to paste
in running food processor. Store at room temperature for weeks.

Montage
8 Spread a thin layer of hazelnut spread onto each yellow macaron shell. Pipe out a thin
ring of tea Matcha ganache over the hazelnut spread. Fill up the center with passion
crémeux. Sandwich with the green tea macaron shell. Wrap up finished macaron and
chill one nite before eating. Macaron can be refrigerated upward for up to 6 days or
freeze for weeks. Enjoy!