Recipes / Gluten Free Matcha Macarons

Gluten Free Matcha Macarons

By: Posh Little Designs

Crisp on the outside with a soft and chewy Matcha center, these macarons are full of Matcha flavor and the perfect bake for you to try this spring!

Gluten Free Matcha Macarons

SERVINGS: 24 macarons

TIME: 1 hrs, 15min

CATEGORY: Desserts

INGREDIENTS

French Macaron Shells
• 106 grams of almond meal
• 106 grams powdered sugar
• 41 and 45 grams of egg whites divided
• 115 grams of granulated sugar
• 79 grams of water
• 1/8 tsp Aiya Matcha Culinary Grade Matcha
• dash of cream of tartar or lemon juice for stabilizing
• green and brown gel or powdered food coloring
Matcha Frosting
• ½ cup organic shortening
• 1¼ cups powdered sugar
• 1 tsp alternative milk
• ½ to ¾ tsp Aiya Matcha Culinary Grade Matcha
• seeds from ½ vanilla bean pod
• pinch of salt

DIRECTIONS

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then whisk together to create a homogeneous mixture.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended . The finished mix will be paste-like. Set aside.
7. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Make sure the thermometer is not touching the bottom of the pot**.
8. Once the thermometer’s temperature reaches approximately 200°F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
9. Add a drop of lemon juice or dash of cream of tartar to stabilize then continue whisking.
10. If the egg whites are at soft peaks before the syrup reaches 248°F, turn the mixer down to low speed to keep the egg whites moving.
11. Watch the sugar syrup closely. As soon as the sugar syrup reaches 248°F, remove from heat.
12. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
13. Then increase the mixing speed to high and whisk sugar and meringue together until glossy and medium stiff peaks form.
14. Add food coloring and Matcha powder until desired color is achieved, whisking in between.
15. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
16. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
17. Be careful not to over-mix! You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
18. To create two tone green macarons, split the batter in half and simply add more green coloring to one half of the batter, folding until combined.
19. Transfer batter to the prepped piping bag(s).
20. Pipe 1½ inch rounds about one inch apart on the lined baking sheet.
21. Be sure to hold the piping bag about ½ inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
22. Tap the macarons on the counter three times to release air bubbles. Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
23. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
24. Preheat oven to 300°F.
25. Once dry to touch, place the macarons in the middle rack of the oven.. Feet will form halfway through the baking process.
26. Bake for 12-14 minutes.
27. Remove from oven and let cool for 15-20 minutes before removing the shells from the silpat/parchment paper.
28. Once macarons are completely cool, gently remove from parchment paper/silpat.
29. Repeat the same steps to bake the remaining macaron batter.
30. They’re ready to fill.
Matcha Frosting
1. Place all of the ingredients including the Culinary Grade Matcha into the mixer and mix on medium for 1-2 minutes or until well incorporated.
2. Transfer the Matcha frosting to a piping bag fitted with the start tip.
3. Set aside until ready to assemble.
Assembly
1. Evenly pipe swirls of frosting into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.
2. Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.
3. Serve and enjoy!

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To learn more about the Matcha used in this recipe, click on one of the product links below.