Macarons 'J'aime'

On 08 March 2016
Pretty pink macarons

INGREDIENTS 

150g powdered sugar - 150g powdered almonds - 60g egg white

For the Italian meringue : 50g egg white - 150g caster sugar - 35g water - Powdered food coloring 

For the butter cream : 125g soft butter - 1 whole egg - 2 egg yolks - 88g caster sugar - 25ml water - 5 measures of a tea dozer of flavored green tea « J’aime »

 

RECIPE

The macaron shells

Mix the powdered almonds and powdered sugar together for a few minutes. Then, sieve it in a bowl.

Pour the caster sugar and water into a saucepan and put it on the ring on medium heat until it reaches 117°C (242.6°F), start to beat the 50g egg whites until stiff as soon as the sugar has reached 110°C (230°F). When the water/sugar blend finally reaches 117°C (242.6°F), pour it over the stiff egg whites in a thin stream while keeping whisking them with an electric mixer. Continue to whisk and add the equivalent of the tip of a knife of powdered food coloring, until the stiff egg whites reach 45°C (113°F).

Blend the remaining 60g egg whites into the ‘powdered almonds/powdered sugar’ sieved mixture. Add a tablespoon of colored stiff egg whites and begin to mix all of it, until it has a firm texture. Then blend delicately the rest of the colored stiff egg whites into it, while working on the pastry so that it becomes smooth, supple and sparkle. Once the pastry is ready, use a piping bag to make small heaps on the baking sheet covered with baking paper.

Preheat the oven to 140°C (284°F). Put the shells in the hot oven for about 16 minutes. Once it is cooked, leave the baking sheet to cool down before removing the shells.

The butter cream

Weigh all the ingredients separately. Pour the egg and the egg yolks in a bowl. In a saucepan, heat up the caster sugar and water on medium heat until it reaches 121°C (249.8°F), whisk the eggs with an electric mixer at the maximum speed, then, while continuing to whisk, pour the sugar into it as soon as it reaches the temperature. Keep whisking for about five minutes until the blend is lukewarm. Whisk the soft butter into a butter pomade (if the butter is not soft enough, don’t hesitate to soften it a little in the microwave). Add it to the ‘eggs/sugar’ blend, and whisk the all thing at low speed until it becomes a smooth cream. Chop the flavored green tea ‘J’aime’ delicately, blend it into the cream and mix it all well. Use a plastic wrap to cover the bowl and leave it to rest in the fridge for 1 hour.

Assemble the macarons with the ‘J’aime’ butter cream, if you prepare them the day before you eat them they will taste even better. To preserve them put them in the fridge using an airtight container.