MINI MACARONS
ORGANIC, VEGAN (no milk or gluten!)
Ingrediens: Macarons
-
- 12 g (4 tsp) Emeyu’s Ceremonial Matcha
- 150 g. almond flour
- 150 g. powered sugar
- 150 g. sugar
- 110 g. egg whites*
- 35 g. water
*Egg whites can be replaced by chickpea water
What to do: Macarons:
- o Sift and mix almond flour + powdered sugar together until fine and uniform.
o Beat half of the egg whites* until medium stiff.
o Boil sugar and water to a syrup, 118 °C.
o Beat the rest of the egg whites until stiff, and pour in the syrup while beating, to a glossy meringue.
o Carefully fold the meringue into the almond/powdered sugar mixture until the mixture is homogeneous and glossy.
o Fill into a piping bag, pipe circles (approx. 3 cm) onto baking paper. Let them dry for approx. 45 min.
o Bake in the oven at approx. 160 °C hot air for approx. 10 min.
o Cool completely before filling, and assemble macarons with the desired filling.
Mini macarons buttercreme:
- o 150 g softened butter*
o 250 g icing sugar (sifted)
o 2–3 tsp Emeyu Matcha powder (depending on how strong you want the taste)
o 2–3 tbsp milk or cream** (for consistency)
o 1 tsp vanilla sugar or a little vanilla paste (optional)
o A pinch of salt
*Plant butter (vegan) can be used
**Plant cream can be used
How to do: buttercreme:
- o Beat the butter until fluffy and creamy (3–5 min).
o Add the powdered sugar a little at a time and continue beating.
o Stir the matcha powder into 1 tablespoon of milk/cream so that there are no lumps, and beat it into the buttercream.
o Adjust with more milk/cream until you have a soft, pourable consistency.
o Season with vanilla and, if desired, a little extra matcha
How to store:
Store the mini macarons in an airtight container in the refrigerator and enjoy within 2 days – or freeze them for later.
ENJOY !
A big thanks to Claudia Garcia for creating this wonderful recipe made for and with Emeyu’s Ceremonial Matcha!