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.

Matcha Macarons:
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!


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§ 21 Responses to Classic Combo Matcha + Anko (Red Bean) Macaron

  • RavieNomNoms says:

    What a nice spin on the macaron! Looks great my dear! I hope you have a fabulous holiday weekend!

  • I’ve never tried matcha and anko, I’m going to the asian supermarket tomorrow might have to buy some. What would you usually do with them, I’m not making macarons, I’ll leave that to the experts (ie you)!

  • Dawn says:

    Have you thought of going into business? I think you would be a fabulous macaron baker!

    • Roxan says:

      I’m actually hoping to do it as a side business, eventually. I’m still a far off way from it though… these pesky macarons are so inconsistent!

  • Tanantha says:

    Oh ROxy! yes i’ve noticed it as I learned how to look at macarons from your post. You’re a Queen of Macaron! Green tea flavor is my love but I will give a bit of affair to red bean paste :D

    Happy Memorial Day weekend to you and Eric!

  • mangocheeks says:

    Oooh I love the teeny weeny macaroon. I so admire your skill in making macaroons, its still something i have to attempt. Yours of course are extra special made with specialist ingredient.

    I’m still finding it diffiult to locate Matcha powder here, Iknow its availalbe but just ain’t seen it.

    • Roxan says:

      I’ve ordered it from Amazon before, but I wasn’t really happy with the color. It cost a lot less but the color wasn’t nearly as vibrant as the matcha I can get at the Japanese market here. But if you can’t find it where you live, Amazon might be the answer!

  • Michael Toa says:

    Another beautiful macaroons Roxan. I like the combination of matcha and red bean. There’s a Japanese grocery shop/bakery here that sells delicious matcha roll with red bean filling and I love it. Enjoy your Sunday!

  • Maya says:

    Roxan, more macaron madness from you but I love it! You’re getting so good at this, girl. And the flavor pairing is such a classic, I bake lots of stuff with matcha and anko too (although most of them don’t actually make it to the blog..haha). I have to try my hand at another batch of macarons soon!

  • Evan @swEEts says:

    You’ve got the macarons down girl.. I tried to make meringues the other afternoon and the humidity got the best of them so I’m horrible afraid of what they’d do to perfect little macarons! For now I’ll just watch all the delicious ones you conjure up :)

  • Rick says:

    Red bean is so good! I would die for them in macaron form. Makes me want to make some mochi now.

  • Chef Dennis says:

    I have never seen that combination for macaroons, it sounds incredible! I have got to try and make macaroons, they seem to be all the rage now!
    thanks for the inspiration, and I love your new look!

  • Terra says:

    I have never had matcha and red bean paste together, but I must now! What a beautiful combination to make with your macarons. I am excited to find your blog, and so happy you found mine! You have some beautiful recipes, I look forward to trying your macaron recipes. I made macarons once before, and really fell in love with them. I made raspberry, with raspberry jam in the center, YUM!
    Hugs, Terra

  • heheh yes, some things are just meant to be together! Love this combo!

  • Hey girl, thanks for your lovely comments on my blogoversary. Where’ve you been? This is my 10th time over here (oops, but I’m just commenting now), and it’s still your May post. The macaron flavors are a classic combination, I love them myself. As for my macaronventures, I’ve put that on hold because it’s been raining a lot over here lately. Hmm…sounds like excuses, but my heart’s just not into it right now :-(.

    • Roxan says:

      Maya! You’re so sweet :) I’m still here, alive and kicking. I made some macarons over the weekend that I’ll be posting soon. I’ve just gotten a bit lazy about taking photos of everything I make – hopefully I’ll get the motivation back soon!

  • marisa says:

    You’re becoming a macaron master! Great combo. Go girl!

  • Joy says:

    The macarons are adorable.

  • these are GORGEOUS! and I am wanting to try this exact flavor combo so your blog was a prayer’s answer! I don’t know about these feet things. I mean I hear they shouldn’t extend beyond the shell but I see countless macarons in books and on blogs with feet that slightly extend beyond the shells. In fact when I first started baking macarons I couldn’t get my feet to extend beyond the shells and I had to keep baking until I discovered how to force them to extend just a little. Personally I think it is prettier when they extend a little from the shell than when they sit under the shell and hold it up like a little rooftop. I love them! One more thing, did you simply pipe the red bean paste? I was wondering whether to pipe it plain or add it to a creme anglaise or perhaps even cream cheese to make it a little more creamy for those afraid to try new flavors. Do you think these would marry well? thanks!

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