Christmas Wreath Macarons Recipe with Matcha Swiss Meringue Buttercream
December 24, 2015
Merry Christmas Eve! This is the last instalment of my Christmas macaron collection this year, showcasing Christmas wreath macarons with matcha green tea filling. I've shared my matcha green tea macaron recipe previously, but this time it is using swiss meringue buttercream instead of matcha chocolate ganache. They differ in terms of sweetness and texture, the former being less sweet and softer. Both are equally rich in matcha flavour (you can adjust the taste by varying the amounts of matcha powder added).
To achieve the hole in the macaron shell, pipe the outline of a circle. You can also use this method to make donut-design macarons! The only difficulty you might face is trying to make an even circle as the point where the two ends meet tend to have more batter. To overcome this, stop squeezing your piping bag when you are reaching the end, and just let the remaining batter flow out naturally.
Give this a try and feast merrily!
CHRISTMAS WREATH MACARONS RECIPE with
Royal icing for decoration
Directions
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage. Add a bit of green food colouring to get a greener christmas wreath (Optional).
5. Transfer the batter to a piping bag with a round tip and pipe out macarons. Pipe a christmas wreath by drawing the outline of a circle. Do not pipe lines that are too thick as the batter will spread and you want to retain the hole.
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes (or more) in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.
MATCHA GREEN TEA SWISS MERINGUE BUTTERCREAM
Servings: ~ 15 macarons
Time: 1 hour active time + baking time
Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Almond flour
40g of Powdered/icing sugar
1 tbsp of Matcha green tea powder
40g of Powdered/icing sugar
1 tbsp of Matcha green tea powder
Green Food Colouring *Optional
[For Matcha Green Tea Swiss Meringue Buttercream]
50g Caster sugar
1 Egg white
75g of unsalted butter (softened)
1 Egg white
75g of unsalted butter (softened)
1 tbsp of Matcha green tea powder
Royal icing for decoration
Directions
[For Macarons Shells]
1. In a large bowl, sift the almond flour, icing sugar and matcha green tea powder. 2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage. Add a bit of green food colouring to get a greener christmas wreath (Optional).
5. Transfer the batter to a piping bag with a round tip and pipe out macarons. Pipe a christmas wreath by drawing the outline of a circle. Do not pipe lines that are too thick as the batter will spread and you want to retain the hole.
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes (or more) in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.
[For Matcha Green tea Swiss Meringue Buttercream]
1. Place sugar and egg whites in a metal bowl over a saucepan of simmering water. Whisk continuously until the sugar is dissolved. It is natural for the egg mixture to become thick and sticky.
2. Beat the egg white mixture using an electric mixer with a whip attachment on medium-high speed until stiff peaks form.
3. Contiune beating at medium-high speed while adding small chunks of softened butter gradually. It might curdle, but keep beating until the butter is blended in and the buttercream is smooth.
4. Sift in matcha powder and mix well. As Singapore is quite warm, chill slightly before using. Pipe between 2 macaron shells, decorate, and you are done!
2. Beat the egg white mixture using an electric mixer with a whip attachment on medium-high speed until stiff peaks form.
3. Contiune beating at medium-high speed while adding small chunks of softened butter gradually. It might curdle, but keep beating until the butter is blended in and the buttercream is smooth.
4. Sift in matcha powder and mix well. As Singapore is quite warm, chill slightly before using. Pipe between 2 macaron shells, decorate, and you are done!
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