Chef de Partie Franca Sauer has conjured up these wonderful macarons for us. And this is how easy it is:
Ingredients for the macarons:
- 100 g almond flour
- 100 g powdered sugar
- Egg whites from 2 eggs
- 100 g sugar
- 1 tsp matcha powder
- A pinch of salt
Ingredients for the berry filling:
- 150 g mixed berries (e.g. raspberries, blackberries, blueberries)
- 50 g sugar
- 1 tsp lemon juice
- 1 tsp cornstarch, mixed with 1 tbsp water
Macarons:
- Sift the almond flour and powdered sugar into a bowl. Add the matcha powder and mix well.
- Beat the egg whites with a pinch of salt until stiff. As soon as they become foamy, gradually add the sugar while continuing to beat until a glossy, firm mixture forms.
- Carefully fold the almond–matcha mixture into the egg whites in three parts. Stir only until the batter becomes smooth and slightly runny.
- Transfer the mixture into a piping bag and pipe small, even circles onto a baking tray lined with parchment paper. Tap the tray a few times on the work surface to release air bubbles. Let the macarons rest for 20–30 minutes until a skin forms on the surface.
- Preheat the oven to 150°C (fan) and bake the macarons for 12–15 minutes. They should be firm but not too dark. Allow them to cool completely afterward.
- Berry filling:
- Place the berries, sugar, and lemon juice in a saucepan and let them simmer over medium heat until the fruit softens. Then add the cornstarch-water mixture and stir until the filling thickens.
- Let the filling cool before spreading it onto the macarons.
- Carefully remove the cooled macaron shells from the parchment paper. Spread berry filling onto one half and sandwich it with a second macaron shell.
Whether as a small gift, a sweet snack for special moments, or a present – these matcha macarons with berry filling are always a delight. Not only do they taste wonderful, but they are also a visual highlight. Who would have thought that the delicate flavor of green tea pairs so beautifully with the intense fruitiness of berries?