Matcha & Sweet Azuki Macarons
These Matcha & Sweet Azuki Macarons are a delightful fusion of earthy matcha and creamy azuki, offering a perfect balance of flavors. The crisp outer shell gives way to a soft, chewy interior, creating a texture that’s simply irresistible.
Ingredients
- 62.5 grams almond powder*
- 62.5 grams powdered sugar (sifted so there are no lumps)
- 60 grams caster sugar
- 15 grams water
- 23 grams egg whites
- 3 grams matcha powder
- 21 grams egg whites additional
- ½ cup Azuki bean paste
Instructions
- Preheat the oven to 300 degrees.
- In a medium bowl, combine the almond powder and powdered sugar.
- In a small saucepan, combine the sugar and water and bring to 260 degrees fahrenheit (to create a syrup - it's finished when it comes to temp).
- Meanwhile, in a separate bowl, whisk the 23 grams of egg whites until medium peaks form.
- Pour the hot syrup over the beaten egg whites and continue to whisk until cool to the touch. The meringue should be thick and glossy.
- Mix matcha powder into the bowl with the the almond powder and powdered sugar, then mix in the 21 grams of egg whites.
- Add the meringue into the mix and carefully fold them together until the texture softens and becomes glossy.
- Pipe the batter small rounds (2 cm) on to a lined baking sheet (a silpat ideally), and bake for 15 mins. (before baking, she slammed the baking sheet onto a table or cutting board, so any air bubbles would get released)
- Let the shells completely cool before removing & filling.
- Roll the Azuki bean paste into small balls and place them between the shells and assemble the macarons.
Tried this recipe?Let us know how it was!