ROSIE'S ROSS MATCHA MACARON

Macaron! A sweet and cute dessert which is more like biscuit that has cream filling and have many colour and flavour selling in pastry shop.

Want to learn how to make one? Want to make it as an idea of business? Let's learn how to make this recipe! Let's get started!

Title: Rosie's Ross Matcha Macaron

Recipe: Mini Matcha Macaron

A. MACARON SHELL

Item No	Ingredients	Unit	1 Portion
1	Icing Sugar	gram	42
2	Almond Ground	gram	42
3	Rosie's Ross Matcha Green Tea Powder	gram	2
4	Egg White	gram	35
5	Castor Sugar	gram	35
6	Green Food Coloring	gram	0.2

B. MATCHA CREAM FILLING

Item No	Ingredients	Unit	1 Portion
1	Cold Water	gram	150
2	Snow Whip Whipping Cream Powder Mix	gram	100
3	Rosie's Ross Matcha Green Tea Powder	gram	5

Tips/ Serving suggestions:

- Whip egg on low to medium speed. Do not rush them at high speed.

- Add 1 drop of food coloring to enhance your macarons look. You can add more colouring if you prefer macaron to be dark green. This is only optional step.

- When piping macarons, use a circle guide so you can get them a nice shape.

- Do not peel the macarons from the parchment paper immediately once they are out from oven. Let them cool completely and they will release easily.

- Monitor your oven temperature. Most macarons are baked usually between 140°C - 150°C. Your macarons must not change color when you place them in the oven. If they do change color it means your oven is too hot. A very hot oven is often the cause of cracked macarons.

- Please store macarons in the chiller and in sealed container to keep it fresh. If not it will be dry and spoiled because of exposure.

Steps:

A. MACARON SHELL

Step 1:

In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peak form. Add ½ of the castor sugar and with mixer on high continue to beat until egg whites are stiff peaks. Repeat with last ½ of sugar, beating until whites are shiny and fluffy.

Step 2:

Using a fine mesh strainer, sieve the almond ground, icing sugar and Rosie’s Ross Matcha Green Tea Powder into the bowl with the egg whites. Place in food coloring and fold until the mixture is just combined.

Step 3:

Preheat the oven at 150°C. Fill in the piping bag with macaron mixture and pipe it onto parchment paper or baking mat.

Step 4:

Let the cookies rest until they are no longer wet to touch and skin of the shell is dry. When the cookies are dry to the touch, bake at 150°C for 10 minutes. Remove from oven, and allow cooling completely.

B. MATCHA CREAM FILLING

Step 1:

Mix in the Snow Whip Whipping Cream Powder with cold water and Rosie’s Ross Matcha Green Tea Powder in a bowl.

Step 2:

Beat the mixture for 5 to 10 minutes until peak form.

Step 3:

Transfer to a piping bag and pipe the matcha whipping cream on the macaron and sandwich or stack with another macaron shell. Let it chill for 10 to 30 minutes. Serve chilled.

Photo: Ingredients for Matcha Macaron