Scrumptious Coconut-White Chocolate Buttercream sandwiched between two tasty matcha cookies creates Matcha Macarons.
- 3 large egg whites
- 1⅔ cups confectioners’ sugar
- 1⅓ cups almond flour*
- 1 teaspoon culinary matcha**
- 3 tablespoons plus 1 teaspoon granulated sugar
- Coconut–White Chocolate Buttercream (recipe follows)
- ⅓ cup strawberry jam
- Place egg whites in a medium bowl, and let stand at room temperature for exactly three hours. (Aging the egg whites in this manner is essential to creating perfect macarons.)
- Line several rimmed baking sheets with parchment paper. Using a pencil, draw 64 (1⅛-inch) circles 2 inches apart on parchment paper; turn parchment over.
- In a medium bowl, sift together confectioners’ sugar, almond flour, and matcha three times.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until they start to foam. Gradually add granulated sugar, beating until stiff peaks form. Fold in almond flour mixture in thirds.
- Transfer batter to a piping bag fitted with a medium round tip (Wilton #12). Pipe batter onto drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 30 to 45 minutes to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.)
- Preheat oven to 300°.
- Bake until macarons are firm to the touch, 10 to 15 minutes. Let cool completely on baking sheets.
- Place Coconut–White Chocolate Buttercream in a piping bag fitted with a small round tip (Wilton #10). Pipe a circle around edge of flat side of 32 macarons. Place strawberry jam in a piping bag fitted with a small round tip (Wilton #10). Pipe to fill buttercream circles. Place remaining macarons, flat side down, on top of filling. Serve immediately, or place in an airtight container, and refrigerate for up to 3 days.
Coconut-White Chocolate Buttercream
Serves: 2½ cups
- 1 cup unsalted butter, softened
- 2 cups white chocolate morsels, melted and cooled
- 1 cup confectioners’ sugar
- ¼ teaspoon salt
- ¼ cup coconut milk
- ⅛ teaspoon coconut extract
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, 2 to 3 minutes. Add white chocolate, beating well. Reduce mixer to low speed. Gradually add confectioners’ sugar and salt, beating until combined. Add coconut milk and coconut extract, beating until light and fluffy, 2 to 3 minutes. Use immediately.
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