Matcha Mojito Macarons
Hi, I am Jacquee, the amateur baker/blogger/photographer behind I Sugar Coat It! I am so excited to be guest posting for the very first time, and here of all places. I guess this means I am officially part of the ‘Equation’.
I first ‘met’ Melissa on Instagram about a year ago and then we connected on Facebook. I truly admire her creations, cause and generosity. And did you know that she is a closet fashion designer, like myself? She recently outfitted my wardrobe with the sweetest little dresses? Yup, edible dresses shipped all the way to Toronto for my birthday. I know… I’m one lucky chick!
Let’s switch from Melissa to Mojito Macarons for a bit. I wasn’t about to show up here with decorated cookies. That would be like bringing Picasso knock-offs of his work, don’t you think?!? Instead, I am here today with a French companion I often fawn over, when were are not fighting.
With summer only a few days away, lighter treats and libations start to play leading roles in the drama-filled saga that is my kitchen. And the drama is always heightened when macs are written into the script. A finicky, high maintenance bunch, these French guys. Well, I showed them who’s the boss and before long I had them rolling in the salt, begging to be eaten.
And boy, did they give a grand performance! My taste receptors were cartwheeling and calling for encores. Matcha’s rich, complex taste paired with the tart, minty mojito whipped cream will make you confess to crimes not yet carried out. Add the matcha salt and you’ll be licking your wounds and rejoicing.
In other words, they are GOOD! But that’s just my humble opinion. Why don’t you see for yourself.
Matcha Macarons w/ Matcha Mojito Whipped Filling
(yield: 48 – 1.5″ shells, 24 assembled cookies)
- 60 g liquid egg whites (or two egg whites)
- 115 g confectioner’s sugar
- 90 g almond flour
- 50 g granulated sugar
- 3 g Matcha tea powder
Mojito Macaron Filling:
- 250 ml Lactose Free 35% cream
- 3 g confectioner’s sugar
- 2 g Matcha Tea
- 15 ml Mojito Mix
- 10 g whipped cream stabilizer
- Matcha salt to decorate
- Line a cookie sheet with parchment or silpat mat.
- In a food processor, pulse the almond flour and confectioner’s sugar together for about 20 seconds, or until well combined.
- Using the whisk attachment, whip the egg whites in a grease-free bowl of a stand mixer until foamy.
- Add the granulated sugar a little at a time and continue to whip on high until stiff peaks form.
- Stop the mixer and add the tea powder. Whip for a few more seconds until fully combined.
- Remove bowl from mixer and sift the almond mixture onto the egg whites. Use a clean, grease-free spatula to gently fold the the mixture into the egg whites. Should be the consistency of molasses when ready.
- Fit a piping bag with a 1.5″ plain tip and fill the bag with the batter. Pipe small circles onto the parchment/baking mat.
- Tap the pan on the counter a couple times to remove any air bubbles or peaks. Let the batter rest for about 30 minutes.
- While the batter rests, preheat the oven to 325ºF. Bake for 8 -10 minutes. Do not allow to brown. (bake time may differ for your oven)
- Remove from oven and allow to cool completely before assembling.
- To make the filling: For best results, chill the cream and bowl prior to starting. Place all the ingredients in the bowl and using the whisk attachment of your stand mixer, whisk on high until soft, stable peaks form – about 5 minutes. Store in refrigerator until ready to use.
Attach a tip #18 Star Tip to a piping bag and fill with the whipped cream. Pipe in circles on the flat side of a cookie and pair with a another cookie. Press together lightly. Place the matcha salt in a small bowl and use a spoon to sprinkle the salt onto the exposed filling sparingly. Place in an airtight container and refrigerate overnight.
Please stop by Jacquee’s blog, I Sugar Coat It and let her know how amazing she is. Her blog is filled with fun recipes and great tutorials. Can you believe after reading this post that Jacquee refers to herself as an amateur? If you have not read her “boyfriend” series, you need to add it to your reading list. You will never look at cakes quite the same. If you would like to find out more about I Sugar Coat It, be sure to check out her social media links:
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- I Sugar Coat It : Key Lime Mojito Mousse Cake