matcha and white chocolate macarons. possibly better than a half naked James Franco. Or not.

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I don’t actually really want to write anything else in this blog post except I MADE MACARONS! I MADE MACARONS! I MADE MACARONS! I MADE MACARONS!

And ain’t they just the most adorable things you’ve ever seen??

I mean, a talented baker I am not. I may appear to bake a lot, but really, it’s a sham. If you scratch the surface, you’ll find that my recipes are truly for the uninitiated, amateur baker. I am full of simple, fool proof recipes like errr, making ice cream in three easy steps!

What I am not is a skilled baker WHO CAN MAKE MACARONS! Until now, clearly.

I mean, how these little blobs…

… can turn into this…

… and then this!

Gawd I am fucking impressive. Hello world, I have arrived.

Or maybe I fluked it. Whatever works.

I swear I have never been so impressed with myself and it sucks so bad that Panu’s on vacation (road tripping through Colorado and Wyoming) because there’s no one to witness my absolute brilliance! To rectify this problem, I took a photo of my macs and posted it on facebook and seriously? You’d think these macs were the half naked body of some hot guy (current crush: James Franco YES PLEASE) because all day at work I’ve been behaving like a lust-lorn teenager sneaking glances at my own fricking macarons, and shutting facebook before anyone catches me.

It’s embarrassing how in love I am with my gorgeous, perfect, tiny little macarons.

And oh the feet. The Feet! I didn’t think I had a foot fetish til I met these little feet… and non macaron people will have no idea what I am talking about and now I sound like a proper dirty 31 year old woman.

Sigh.

Ps. James Franco in Eat Pray Love. Can’t wait!

Matcha and white chocolate macarons
White chocolate ganache:
75 grams double cream / heavy cream
30 grams white chocolate, chopped

Matcha macarons:
100 grams almond powder
200 grams powdered / icing sugar
2 teaspoon matcha powder
100 grams or 3 egg whites, aged for a day at room temperature
50 grams sugar
  1. You need to make the white chocolate ganache a day in advance (or at least a few hours) – boil the cream over a saucepan and pour it over the chopped chocolate.
  2. Let it sit for a few minutes for the chocolate to melt, before stirring to make sure the chocolate melts completely. Refrigerate overnight or for at least 3 hours.
  3. To make the macarons, pre-heat oven to 150°C/300°F.
  4. Mix the almond powder, powdered sugar and matcha powder in a bowl.
  5. Whip the egg whites until foamy, then add in the sugar gradually and continue whipping until you have a fairly solid meringue. The way to check is that the meringue doesn’t fall out when you tip the bowl upside down
  6. Mix the powder mixture in with a spoon, until properly combined.
  7. Pour the mixture into a piping bag and pipe small rounds onto a baking tray lined with parchment paper. I piped about 1 inch rounds, and the macs turned out quite small and cute.
  8. Leave the macs for about 30 minutes (some recipes I have read fluctuate between 15 minutes and an hour and depends wholly on your environment) until a shell forms.
  9. Bake for 10 minutes.
  10. Remove from oven, let cool and then remove from parchment paper.
  11. When you are ready to put the macarons together, whip the ganache into a thick cream. Place a drop on one macaron and match it with another side. Gently press together, being sure not to press too hard!
Quantity varies. I made 20 macarons.
Posted in: Eating In, Foodie, Recipes

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