For the yuzu macaron shells Serves: 15
For the matcha ganache
For the icing
- 10g egg white (approx. 1/2 of a small egg white)
- 60g icing sugar
- Stand mixer
- Piping bags
- 10mm piping nozzle or the plastic tip that may have come with an old piping set (used for other tips to screw into)
- Macaron stencil set with non-stick reusable baking parchment (or parchment paper)
- Thermapen thermometer
To make the yuzu macaron shells
- Place the ground almonds, icing sugar and yuzu powder in a food processor and whizz for 10 seconds until well mixed. Sieve into a bowl discarding any large almond pieces. Add 55g of the egg white together with the yellow food colour and mix together. Set aside.
- Next prepare the Italian meringue. Pour remaining egg white (55g) into a stand mixer with a whisk. Heat together caster sugar and 35g water in a small pan. When it reaches 117°C, start to beat the egg whites on full speed until they form soft peaks. When the sugar syrup reaches 121°C slowly pour over the egg whites, whisking at high speed. Leave the whisk running for another 6 minutes until the meringue is just warm to the touch.
- Fold the Italian meringue into the almond and egg white mixture. Mix firmly with a wooden spoon – at least 20 times in each direction. If you prefer a more intense colour add a dash more food colour and continue mixing. Keep going until it loosens and turns glossy.
- Place a 10mm round nozzle in a piping bag and fill with the macaron mixture. Pipe rounds onto the non-stick baking parchment. We used 3.5cm diameter spaced a few centimetres apart (just larger than the small circles on the macaron mat guide). For perfect circles, hold the piping bag perpendicular to the work surface, ½ cm above the centre of the guide circle. Keep the bag perfectly still as you squeeze. When the macaron is the size you want, stop and lift away quickly.
- Leave the macarons to dry out overnight or place in a dehydrator on the lowest temperature setting for 20 minutes. A dry skin should form on the surface of the macarons so you can run your fingers over them without them becoming sticky.
- Pre-heat the oven to 160°C (fan). Cook the macarons for 12 minutes. Open the door for a few seconds after 8 minutes to release the steam and again after 10 minutes. Wait for the macarons to cool before peeling them off the non-stick baking parchment.
To make the matcha green tea ganache
- Mix together cream, matcha powder and boiling water in a small pan. Mix well with a whisk, and bring to the boil.
- Place the white chocolate in a mixing bowl, and pour the cream over it. Leave for 30 seconds then stir to form a smooth, glossy ganache. If there are any pieces of chocolate left, heat the bowl over a pan of boiling water until they melt. Leave to cool for 20-60 minutes until piping consistency.
For the royal icing
- Whisk together egg white and icing sugar until smooth
- For the tennis ball decoration, fill a piping bag with the royal icing and trim off the end so you have a 2mm hole. Pipe tennis ball ‘curves’ on half of the macarons. Leave to set.
- For the filling, turn the remaining shells over so the bottom faces up. Fill a second piping bag with the matcha green tea ganache and trim off the end, making a 5mm-1cm hole. Pipe rounds to within 3mm of the edge. Top with the decorated macaron shells and – if you can wait – the macarons are best refrigerated for 24 hours before serving, and then left to return to room temperature.