Thursday, February 14, 2013

RMM: Raspberry Matcha Macarons entremets

 Red and green, look great together ^^, and this time they are raspberry and green tea. 

I used strawberry and matcha many times, sweet and tangy taste go very well with bitter taste of the green tea, so I think that raspberry will be good too ^^. 
I use Biscuit d’amandes as a base, and sprinkle with Creme de framboise on top of it, the Biscuit d’amandes is quite rich, adding only Creme de framboise is enough. Because you will use the finished macaron as a guide for cutting the base, sandwich the same size of them together, so your dessert will be beautiful. For the buttercream I want it to be soft so I use  La crème au beurre, it will be soft at room temperature, but it makes the dessert texture good when eating together. If you make it and refrigerate, be sure to take it out of the fridge about 15 minutes before eating, so the buttercream will be soften. 




RMM: Raspberry Matcha Macarons entremets
Makes about 8 


Biscuit d’amandes

100 g
Almond powder
100 g
Sugar
12 g
Egg white



A
1
Whole egg

1
Egg yolk




21 g
Corn starch
75 g
Unsalted butter (melted and cooled)


Meringue
30 g
Egg white

6 g
Sugar




Macaron
63g .................................. Almond powder
98g .................................. Icing sugar
3g .....................................  Green tea powder
50g ................................... Egg whites
15g .................................... Sugar
........................................... A pinch of cream of tartar
1g ...................................... Powder egg whites
........................................... Green food coloring


Syrup
50g ............................................ Creme de framboise



Green tea buttercream
300g ................................ Any kind of butter that you like (You can choose from this page, I use La crème au beurre)
10g ................................... Green tea powder

........................................... Fresh raspberries 


Preparation:
Pan size:25x25cm pan lined with baking paper
Oven temperature: 180 °C
Sift the corn starch.


  1. Mix almond powder and sugar in a large bowl, pour the egg white in the bowl and mix to form a paste.
  2. Pour the (A) into the almond mixture and mix until combine.

3. Make the meringue by beating the egg white and sugar together until stiff peak form.
4. Pour the melted butter into the batter, and fold to combine.
5. Put the corn starch in the almond mixture fold to combine.
6. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.


 7. Pour the batter into prepared pan, and put into the oven
8. Bake for 25 minutes or until golden.

Make the macarons:
Combine the icing sugar,  Green tea powder and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

 Beat the egg whites, egg white powder, and cream of tartar in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, add the color and whisk to combine.

Sift 1/3 of the almond flour mixture into the meringue and fold to combine. 

Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
 Spoon the mixture into a pastry bag fitted with a plain tip.


Pipe long log about 2x10cm onto baking sheets lined with nonstick liners (or parchment paper).
When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.
Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.
Preheat oven to 150°C. Bake for 16-18 minutes  or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Use the macarons as a guide, cut  and sprinkle Biscuit d’amandes with Creme de framboise.
Pipe the greentea butter cream onto one side  of the Biscuit d’amandes and place the raspberries on the other side.
Place the macarons on top and decorated with fresh raspberries.


RMM: Raspberry Matcha Macarons entremets

RMM: Raspberry Matcha Macarons entremets

4 comments:

Top Cuisine avec Lavi said...

A sensational dessert!

Anonymous said...

What to say for this fenomenal piece of art The chefs of the best restaurants are envy, seriously....never seen in the restaurant anything like you make. Congratulations

Irene said...

Another beautiful creation! You're such an inspiration :)

faa.rosli said...

its wonderful!

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