These Raspberry Matcha French Macarons combine the sweet-tartness of raspberries with the earthy bitterness of matcha green tea to produce a sophisticated, well-balanced bite.
For the fresh raspberry buttercream: In a small bowl, mix the mashed raspberries with the granulated sugar and leave to macerate at room temperature for 30 minutes. After 30 minutes strain the mixture, pressing it with the back of a spoon to squeeze out the juice. Reserve the raspberry juice. (Discard coarse seeds and solids.)
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl if you’re using a hand mixer, cream the butter until fluffy. Add the sifted powdered sugar, and mix at low speed to moisten the sugar, then increase speed to incorporate fully. Add the reserved raspberry juice as well as the vanilla extract and kosher salt, then beat at high speed until the frosting is light and fluffy. Transfer to a pastry bag fitted with a round tip. Set aside, or refrigerate if you made the buttercream in advance.
For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macarons shells.*
In the bowl of a food processor, add the powdered sugar, almond flour, and matcha green tea powder, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of green gel food coloring, to your liking.
Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
Carefully slide the macaron templates off the baking sheets, if you used them. Using a small fine-mesh strainer, lightly sprinkle additional matcha green tea powder over the shells, if desired. Let the shells rest on the baking sheets for 20 to 30 minutes.
Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
Let the shells cool completely to room temperature before assembling them, about an hour.
To assemble the macarons: Pair same sized shells together and set side by side on a work surface. Pipe some fresh raspberry buttercream over half of the shells. If desired, tuck a piece of fresh raspberry in the center of the filling for an added surprise. Close the macarons, gently pressing the second shells over the filling.
STORAGE: Store the assembled Raspberry Matcha French Macarons in an airtight container and refrigerate overnight before indulging.French macarons will keep, refrigerated, for up to 3 days. You can also freeze these assembled macarons in an airtight container for up to 1 month, but if you do, I recommend omitting the fresh raspberry garnish, as this risks turning the shells soggy upon thawing.
SERVING: Always bring these Raspberry Matcha French Macarons back to room temperature before serving.
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