Matcha Recipes
Matcha Macarons
Ingredients
100 grams powdered sugar
100 grams ground almonds
1 teaspoon matcha tea powder
75 grams egg white, divided in half
100 grams granulated sugar
25 ml water
1 drop of green food coloring paste
1 stick unsalted butter, softened
1 cup powdered sugar
1 tablespoon matcha powder
1 tablespoon milk
Directions
Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about 12 1 1/2-inch circles in rows on the paper, about 1 inch apart.
Process powdered sugar, ground almond and matcha powder in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again.
Add half of the egg whites, fold the mixture with a spatula until it becomes a thick, paste-like batter. Set aside.
Combine granulated sugar and water in a small saucepan, cook the mixture on medium high heat. When the syrup reaches 225F on a candy thermometer, start beating the other half of the egg whites on high. Continue beating while cooking the syrup until it reaches 239F. Remove from heat.
When the meringue is at soft peak stage, turn the mixer to low, and slowly pour the hot syrup into the egg whites while the mixer is running. Once all the syrup is in, turn the mixer back to high and keep whipping until the meringue is cool and glossy stiff peaks have formed.
Add about half the meringue to the almond paste, gently folding until combined and smooth. Gradually add the remaining meringue, add food color and fold until the batter is smooth. To test consistency, pick up the spatula and if the batter ribbons back into the bowl, it is ready. It should be like lava blending back into itself after about a minute.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers.
Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.
Preheat oven to 300F. Bake the macarons for 10 to 12 minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
To prepare buttercream, beat butter on high until fluffy. Add powdered sugar and matcha powder and beat until incorporated. Add milk, continue beating for another 3 minutes.
Spoon or pipe a teaspoon of buttercream onto each of the upside-down cookies. Top with the remaining cookies.
Cover and refrigerate overnight. Bring to room temperature before serving.
Matcha Chia Pudding
Ingredients
1 C Non Dairy Milk I use Homemade Cashew Milk, 254g
2 tsp Pure Maple Syrup
1 1/2 tsp Encha Organic Matcha Latte Grade
1/4 C Chia Seeds 50g
Kasha aka toasted buckwheat groats
Banana
Seasonal Fruit
Cocoa Nibs
Hemp Heart
Maple Syrup
Directions
In a lidded container, I use 8 oz Ball jars, add milk, maple syrup, Matcha and chia seeds. Shake vigorously to mix throughly. Allow to sit 10 minutes, shake jar again so the chia seeds don't stick together, then allow to set at least an hour and a half before serving. I typically leave mine overnight to be enjoyed the next day. Alternatively, if spooning the chia pudding into bowls instead of individual serving size jars, you can make it in one batch using a larger jar.
When ready to eat, top with desired fruit and/or other superfoods.
Chia pudding can be stored in a lidded container in the refrigerator for up to three days.
Matcha Chantilly Cakes
Ingredients
This recipe requires the use of six 3-inch pastry rings.
12 round tea biscuits (I like McVities)
2 tablespoons matcha tea powder, plus extra for dusting
3 tablespoons boiling hot water
3 tablespoons cool water
.25 ounce (1 package) powdered unflavored gelatin
3 cups heavy whipping cream, divided
1 1/4 cup confectioners’ sugar, divided
1 1/2 pints fresh raspberries
12 matcha cream Pocky stick
Directions
Cover a large baking sheet with parchment paper. Place six 3-inch pastry rings on the paper and line them with acetate. Place a tea biscuit in the center of each ring, reserve the remaining 6 biscuits for later use.
Sift the matcha tea powder into a small bowl; add the boiling hot water and stir until a smooth paste forms.
Place the 3 tablespoons cool water in a separate small microwavable bowl. Evenly sprinkle the package of powdered gelatin over the surface and let it stand for 3 minutes.
In a large bowl, combine 2 cups of the heavy whipping cream and 1 cup of confectioners’ sugar. Beat with an electric mixer on high speed until slightly thickened. Microwave the gelatin mixture for 10 seconds, or until liquid. Beat the cream again on high speed while gradually adding the liquid gelatin into the mixture. When the mixture holds soft peaks add in the matcha paste. Beat until the cream is consistently green and holds stiff peaks. Transfer the cream to a large piping bag and pipe it over the tea biscuits in the pastry rings. Just pipe enough into the rings to cover the cookie completely. Line the outside edge of the rings with raspberries, pointed end-up and so that the raspberries are touching the acetate. Pipe more matcha cream over the raspberries, filling the pastry rings to the top. Refrigerate the cream cakes until set, about 2 hours.
Slide the pastry rings off the cakes and gently peel away the acetate. Top the cakes with the remaining tea biscuits. Return the cakes to the refrigerator.
Combine the 1 cup remaining heavy cream and remaining 1/4 cup confectioners’ sugar in a medium bowl. Beat on high speed until the cream holds stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star decorator tip. Pipe the cream in large swirls on top of the cakes. Garnish the cakes with a raspberry and two matcha cream Pocky sticks, placed crosswise beside the berry.If you love the deliciously bitter flavor of pure matcha powder, then sift a little over each cake before serving.
Keep leftover cakes refrigerated.