Classic Combo Matcha + Anko (Red Bean) Macaron
May 27, 2011 § 21 Comments
Peanut butter and jelly, macaroni and cheese, spaghetti and meatballs… Some things in life were just meant to be together. Standing alone, they have their own wonderful charasteristics but when combined they get even better. Matcha and red bean is another classic combination that is one of my favorites – the earthiness of the green tea marries well with the sweet smoothness of the red bean paste and I really love pairing these two flavors together.
Naturally, as I got more comfortable with macaron making I turned to matcha and anko as my next practice. This has been my favorite flavor so far, but the macarons themselves could have turned out a bit better. You can see in the photos that the feet extend past the shells a bit – as they baked, the feet grew up really tall, and then collapsed back down a bit causing them to puff out. Maybe most people wouldn’t notice it… but I do. In any case, these were delicious and I’ll definitely be putting this flavor combo in my macaron making rotation. Not that often though, I have found that not everyone is a fan of red bean like I am.
100g Egg whites, aged 4 days
66g caster sugar
120g almond flour
180g powdered sugar
1 tbsp matcha powder
1 cup anko (red bean paste)
In a stand mixer, whisk the egg whites. When foamy, add the caster sugar and matcha. Continue to whisk until stiff peaks form. Meanwhile, sift together the almond flour and powdered sugar. When the egg whites are nice and stiff, fold into the almond flour/ powdered sugar and continue to mix until the batter ribbons back into the bowl.
Transfer the batter into piping bags, and pipe onto silpats into rounds about 1 1/2 inches wide. Let sit for half an hour. Preheat oven to 320 degrees F, and bake for 10 to 12 minutes. When cool, match up the shells by size and fill with the anko.
Note: A great reference for macarons is Mad About Macarons!