How many people can deal with going to their favourite store and not buying anything? I’m usually pretty good at it because of the fact that I’m indecisive but I recently went into Chapters and wanted to buy every single book I laid eyes on. My weakness is recipe books ( Surprise, surprise..). I laid eyes on the most beautiful pastry book – The Pierre Hermè Macaron recipe book. Now I told myself I should read the books I’ve collected already and left the store empty-handed.
I’ve been obsessed with these little cookies ever since I travelled to Paris a few years ago. When I went back to Paris this summer I went to a Hermès store and was blown away. This Pastry chef has such a playful way of displaying his creations. The true “Picasso of Pastry”.
I visited YouTube to get my bake on and found a page called Everyday Food that has a Kitchen Conundrums series where Chef Thomas Joseph answers baking related questions. It was really helpful and the step by step is easy to follow. Here is a recipe for a Matcha Chai Latte Macaron inspired by my favourite fall beverage! I will try to make an Aqua Faba (vegan chickpea water-based) version soon because I was not very successful the past few times. P.s the exact measurements are very essential to a perfect macaron !
Matcha Chai Macaron :
Special tools you will need :
A scale set in grams
A fine mesh sieve
A food processor
A high-speed stand mixer
Pastry bags with a 3/4 inch round tip
*Make sure all of the tools are dry, especially the sieve and food processor because you don’t want almond butter
Vanilla Matcha Macaron cookie
- 71 g of blanched sliced almonds (about 2/3 of a cup)
- 117 g of confectionaries’ sugar (icing sugar)
- 2 room temperature egg whites
- 1/4 cup of granulated sugar
- 1 teaspoon of matcha powder ( I have the Matsu Matcha from David’s tea)
- 1 teaspoon of vanilla bean powder ( now this was quite expensive but you can use half of a vanilla bean or a bit of liquid vanilla extract but powder won’t change the consistency as much)
- Gel paste food colouring *optional
Process the almonds until it is finely ground. Add the powdered sugar in the food processor. Sift the mixture through the sieve twice or until you achieve a fine powder and have about two tablespoons of clumps left to discard.
Place the egg whites and the granulated sugar in the bowl of the stand mixer and whisk it until it is well combined. Turn your mixer on medium speed for 2 minutes. Increase the speed to medium-high for another 2 minutes. Next increase the speed to high and mix for another 2 minutes. Add the matcha and vanilla and mix for 30 seconds (food colouring as well to achieve your desired colour) . Their consistency should be stiff peaks.
Add the sifted almond and powdered sugar mixture to mixing bowl. The next step you do not use the mixer. Using a rubber spatula fold the mixture towards you up on the side of the bowl and scrape around the side of the bowl. Repeat this step 35 times until it looks like thick lava. Preheat the oven to 350 ° with the rack in the lower half of the oven.
Scoop the mixture in the piping bag. Pipe a bit of batter in the corner between the parchment and the sheet. Pipe 3/4 inch in diameter circles about an inch apart onto a parchment paper lined cookie sheet. Tap the cookie sheet on the counter to try to remove the air bubbles . Bake for 13 minutes until they are risen and just set remembering to rotate the pan halfway through. Let the cookies cool until you remove them because they are very fragile. Now you can fill them !
Matcha chai Buttercream:
1/2 cup earth balance spread
1/2 cup coconut oil , softened
2-3 cups of icing sugar
1/8 to 1/4 cup of chai tea – I brewed loose leaf tea and let it sit for about 10 minutes in order to get a concentrated flavour
1/2 tsp of matcha powder
1/2 tsp of vanilla powder or the rest of the vanilla pod that was used for the cookie
2 tbsp of coconut butter , melted (let it cool down a little before adding it)
Cream the spread and oil in the bowl of a stand mixer. Slowly add the sugar and slowly add the tea and the remaining ingredients. If the icing is too thin add more icing sugar. place the mixture in the fridge for about 10 minutes and place in piping bag. When piping you can make a well in the centre of the cookie by gently pressing down to allow room for more icing. Match the cookies up and enjoy!
Keep the cookies in the fridge for up to 5 days in an airtight container. They are best served the next day because the flavours have set.
Hope you enjoyed my French inspired recipe… Next up will be Switzerland so don’t miss it. If you haven’t read my travel tips you can catch it here .
As always, here is a song you should check out : Everybody Wants from the Canadian band Half Moon Run.. I recommend the entire album too it has been on repeat since it’s been released.
Thanks for reading ❤