For the past few months, I was fortunate to be able to collaborate with a great and talented chef here in Japan, Chef Claire Ocampo of Mimiclaire’s Kitchen. We have been doing a lot of recipe development and food photography to share with everyone. Aside from travel and street, doing food photography has been one of my passions and it is great to be able to practice it again here. Not only have I been doing food shoots, but I am also learning a lot about food, cooking, and baking.
Here is one of my favorite recipes we did. It is truly a distinctly Japanese sweet for all matcha lovers.
Italian Meringue Macarons
50g egg white
160g almond powder
140g powdered sugar
2 tbsp Uji matcha powder
60g egg white
a pinch of salt
Azuki Bean Filling (Tsubu-an)
400g tsubu-an (chunky type)
1/2 cup cream
- In a large bowl, sift the almond powder, powdered sugar and matcha powder together. Set aside.
- Sugar Syrup: In a small saucepan, combine sugar and water. Heat over medium heat, cook until sugar syrup reaches 235 – 240°F on a candy thermometer.
- Meringue: Combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment. Set it to medium speed and mix until soft peaks form. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and continue whisking the egg white mixture until glossy and stiff peaks form when you lift the beaters.
- Pour in 60g of egg whites into the powder mixture and mix together to form a paste and season with a pinch salt.
- Gently fold the meringue mixture into the almond mixture with a flexible rubber spatula until well incorporated. It is very important NOT to over mix it – do not make the batter too runny or the macarons won’t rise as they should. Transfer the batter to a piping bag fitted with a plain nozzle or you can also use a large Ziploc bag (then cut off one of the bottom corners about 1/2 “).
- Preheat the oven to 130°C. Line the baking sheet with parchment paper or a silicone mat. Pipe rounds about 2.5 cm in diameter (1 inch apart) onto the prepared baking sheet. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and break any air bubbles. Let them sit for 30 minutes at room temperature. Bake for 15 minutes.
- Remove from the oven and let macarons cool on the sheet for 3-5 minutes, then transfer to a wire rack.
- Azuki Bean Filling: Whip the cream until fluffy. Add in tsubu-an and mix until well incorporated. Transfer to a piping bag or Ziploc and cool in the fridge for a few minutes. Pipe filling on 1/2 quantity of macaron shells and sandwich gently with the remaining 1/2. Serve immediately.
Matcha Macarons with Azuki Bean Filling Recipe by Chef Claire Ocampo.