For those of you that have never been to Savannah for St. Patricks Day, you will not understand just how big of a deal it is to the locals.
The night before the big day, my husband and the men in my family go down to the square at three in the morning to set up a tent on parade route. This has been the tradition since before I came around. At 6am, the police blow a whistle, and all of the people waiting rush the square to stake out their spot.
This year, because Vice President is joining the parade, my family will start their post at 6pm tonight and wait for at least twelve hours to post up. Lucky for the ladies, our role has always been to make the snacks and dress pretty!
If you haven’t figured it out by now, green everything is a must…even the food.
French Macarons have been my kryptonite, but I am not one for giving up. Looking in my pantry for this recipe I found the perfect green addition, matcha. And to tie in the Irish theme, I filled them with an Irish cream buttercream.
This recipe goes by weight, and after failing so many times in making Macarons I found that being exact will make you more successful. If yours do not come out perfect, do not get discouraged because with a little time and practice you can figure out how to master these babies.
Matcha Macaron Shells
- 150 grams of fine almond flour
- 150 grams of powdered sugar
- 110 grams of egg whites
- 30 grams of matcha powder
- 165 grams of sugar
- 55 grams of water
- First make your Tant Pour Tant by sieving together the almond flour and powder sugar, then mix in your matcha powder
- Mix 55 grams of your egg whites into your Tant Pour Tant to create an almond paste. Set aside.
- In your stand mixer, add the remaining 55 grams of egg whites and beat on high until soft peaks form.
- Turn mixer to low, and leave running while you create your simple syrup.
- To create simply syrup, combine sugar and water into a small sauce pan and heat over medium heat. Do not stir or the sugar will seize. Heat to 244 degrees Fahrenheit.
- Once syrup is ready, turn mixer back to high. Slowly pour syrup down the side of the mixing bowl, whipping until stiff peaks form. This should take about 5 minutes.
- In three parts and using a rubber spatula, fold your stiff meringue into the almond paste. After the third part is mixed in, the mixture should be relatively smooth.
- Transfer your mixture into a piping bag with a plain number six tip.
- Line two large baking sheets with parchment paper. To make it easier to make even shells, draw 50 two inch circles onto your parchment papers.
- Pipe batter onto your 50 rounds.
- Take each pan, ones a time, and lift the tray to chest height. Drop onto the counter three times each. This will flatten the tops and create even disks.
- Let rest for at least on hour, uncovered, to create a skin.
- 30 minutes before baking, heat your oven to 325 degrees Fahrenheit. Bake for 13 minutes.
- Allow to cool to room temperature before removing from the parchment paper.
- While cooling, make your buttercream filling. See below.
- To make Macarons, pipe one half of your shells with about a teaspoon of buttercream each.
- Match your bottom shells with an even sized top shell.
- Gently push on your top shell to make the buttercream spread across the cookies.
- Store finished Macarons in an airtight container.
Irish Cream Butter Cream
- 1 stick of butter, softened
- 2 cups of powdered sugar
- 5 tablespoons of Irish Cream
- A pinch of salt
- In a stand mixer, cream together your butter and sugar.
- Once thoroughly mixed, add in your salt and Irish cream.
- Continue to mix until fully incorporated and airy.
- Transfer into a ziplock bag, or small piping bag.