Matcha Keroppi Macarons

The last week of this famous cities collaboration with Taryn @life_and_sprinkles and Rebecca @rosesandwhiskers takes me to one of my favourite cities, Tokyo.

Japan is one of the most amazing countries I've had the pleasure of visiting, twice.  I have only been able to explore Tokyo but would love to see the rest of Japan one day.  There's so much culture, both new and old.  The people are so friendly and the food is amazing.

I decided to make something matcha flavoured as Tokyo is very well known for their green tea.  Not to forget that the Japanese love cute things too.  I incorporated the matcha flavour and cuteness into Keroppi macarons.

These Matcha Keroppi Macarons are not only cute but they are filled with a matcha flavoured white chocolate ganache.  They will definitely become a favourite with it's cuteness.

I hope you get a chance to visit Tokyo one day too.

Happy Baking xo

Matcha Keroppi Macarons

Ingredients

· 75 grams almond meal
· 1 cup icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· Food colouring (leaf - Americolor)

Matcha Filling

· 90 grams white chocolate
· 2 tablespoons thickened cream
· 1 teaspoon matcha powder

Decorations

· White chocolate buttons (for the eyes)
· 50 grams white chocolate (for the cheeks)
· Food colouring (rose pink – Chefmaster)
· Writing icing (Queen Fine Foods)

Instructions

1. Preheat oven to 130°C.

2. Line two baking trays with baking paper.

3. Sift almond meal and icing sugar together in a bowl.

4. Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

5. Remove from heat and using an electric mixer, beat mixture until stiff peaks form. Add food colouring, beat until just combined.

6. Fold in half the almond mixture until just combined. Fold remaining mixture until the mixture is all combined and glossy (this may take a little bit of time). Remember to fold, not mix.

7. Spoon into a piping bag or a large snaplock bag. If using a snaplock bag, snip 1cm from a corner of the bag. Pipe round mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron.

8. Tap the trays on the bench to remove air bubbles. Set aside for 30 minutes to an hour, or until the tops of the macarons are dry and firm to touch.

9. Bake macarons one tray at a time for 20 to 25 minutes or until tops are firm. Cool on trays and carefully transfer to cooling rack.

Matcha Filling

10. Place white chocolate and cream in a microwave-safe bowl and microwave on high for 30 seconds or until chocolate has melted. Add matcha powder and stir mixture until combined and refrigerate until ganache is thickened and becomes spreadable.

11. Pipe some matcha ganache onto half of the macaron shells and sandwich with remaining shells.

Decorating

12. To make the eyes, use the writing icing and draw the black pupils onto the white chocolate buttons. Then, place the eyes onto the macaron shells using some matcha ganache.

13. The mouth is created using the writing icing.

14. Finally, melt the white chocolate and add a drop of the pink food gel and using a toothpick, draw the cheeks on.

Tips

· Make sure the mixing bowl is completely dry when beating the egg whites. If there is water in the bowl the egg whites will NOT form a peak.

· To get evenly spaced macarons on a tray you can buy a template or make your own. I made my own by using baking paper and drawing circles evenly spaced out. I placed the template under the baking paper and piped my macarons onto the image. Remove the template after so that you can use it again.

· Matcha powder can also be added to the macaron shells too for added flavour.

· I turned the trays around at 10 minutes for a more even bake.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.