Green Tea White Chocolate Ganache Macarons
For the shells:
large mixing bowls, preferably glass (Pyrex)
large piping bag (16 inch)
large round piping tip (about 1/2 inch diameter)
Silpat non-stick baking mat (11.5 x 16.5 inch)
aluminum baking sheet (12 x 17 inch)
100 grams almond meal (I use Bob's Red Mill)
120 grams confectioners sugar
2 egg whites (65 grams)
33 grams granulated sugar
1 tablespoon green tea powder, for dusting
Place sieve over large mixing bowl on top of a kitchen scale. Add 100 grams of almond meal and 120 grams of confectioners sugar. Using a rubber spatula, pass the mixture through the sieve (you should have about 90 grams of almond flour after the coarse pieces have been sifted out). Set aside.
Measure out 33 grams of granulated sugar into a small bowl. Separate two egg whites into a large glass mixing bowl (be careful to make sure the mixing bowl is free of grease/oil). If your egg whites look overly large or small, check the weight on the kitchen scale (you want about 65 grams).
Prepare a Silpat-lined baking sheet and piping bag fitted with large round tip. Twist the end of the piping bag near the tip and secure with a paperclip for easy filling later.
With clean beaters, use a hand held mixer to mix the egg whites on low for 1 minute or until foamy. With the mixer on medium-low, gradually add the granulated sugar. Once sugar has been added, turn the speed up to medium-high and whip to stiff peaks. Take care not to overbeat so you don't end up with dry egg whites.
Add almond meal mixture to stiff egg whites. With a rubber spatula, gently fold in the almond meal mixture. Start slowly and mix just until the two are moistened and even. You can control the consistency of your shells depending on how thoroughly you mix. For stiff, chewier shells, mix less; for runnier, smoother, lighter shells, mix a little more (a word of caution though - batter that is too runny is pretty hard to pipe).
Spoon the mixture into prepared piping bag. Twist top closed. With tip pointing vertically upward, remove paper clip and gently squeeze batter out to the top. Pipe shells 1.5-inches in diameter on Silpat, taking care to space shells at least 0.5 inches apart to prevent them from spreading and fusing into each other.
When shells have been piped, rap the baking sheet several times on the counter to smooth them out and remove air bubbles. Using a sieve, dust green tea powder over the top. Let the macarons dry before baking. They should feel smooth and not stick to your finger when you touch them (this takes 30 - 60 minute, depending on the humidity).
Place rack in lower third of oven and preheat to 300 F. Bake macaron shells for 18 minutes. Remove Silpat from baking sheet and let macarons cool completely on the counter before removing/storing.
For the ganache:
60 grams white chocolate
2 teaspoons green tea powder
100 grams heavy cream
2 tablespoons unsalted butter
Heat the white chocolate in a small bowl until just melted (I used the microwave - two 30-second intervals, stirring after each). Add green tea powder and whisk to combine. Boil the heavy cream (1-2 minutes in the microwave should do it). Pour over the white chocolate mixture and whisk slowly to combine. Soften the butter (10 seconds in microwave) and whisk into the white chocolate mixture. Cover and chill until ganache is firm (at least 1 hour).
Match shells by size and line them up in pairs on cool baking sheet. Spoon chilled ganache into plastic piping bag with a 1/2-inch hole cut in the tip. Fill shells with about 1 teaspoon of ganache each.
These macarons taste best after chilling in the fridge overnight, and brought to room temperature just before serving.