![]() ![]() As a baker you never want to invest time, effort, and money into making macarons only to have the weather ruin your beautiful creations. I only mention this because just last week in Los Angeles it hit 92 degrees in mid-November. If you are anticipating warm weather or want a stiffer filling, add up to ¼ cup of cornstarch to the buttercream. For Japanese brands, go for the azuki beans called koshian. If all else fails and it’s unclear from the writing, just look at the picture on the label. Both of these varieties of red beans are available, but the paste is what we want here. Make sure to look for the red beans that are already processed into a smooth paste, not the red beans still left whole (think of creamed corn vs. Red bean paste is found in Chinese, Japanese, and Korean markets on shelves (not refrigerated) in a standard tin can or even in sealed bags. Be very careful not to overcook the shells as this will cause their color to become dull and brownish. If you like a more pronounced green tea taste, add up to a tablespoon more when making the macaron shells. The better quality matcha powder you use here, the more brilliantly green your macarons will be. Purchased circa 1980, the set holds special meaning for me, as valuable and timeless as a piece of Wedgwood or Royal Doulton. I’m taking these pictures from my parent’s house today, so I’m lucky enough to use a dish from my mom’s cherished Chinese China set. Since we are making this filling to pair with delicate, airy French macaron shells that are already sweet, I thought that lightening the paste into a buttercream might make for a more harmonious marriage of flavors and textures.Ī hot cup of Taiwanese oolong or Japanese sencha will make this tea break complete! I’ve seen other recipes use pure red bean paste as a filling for similarly flavored macarons, but if you’ve ever tasted red bean paste before you probably know that it is rather dense, heavy, and a bit cloying. This is a flavor combination that has stood the test of time in the Asian dessert realm, and with this recipe I’m hoping to take these ingredients to the next level of sophistication. The inspiration for these macarons comes from my love of Chinese and Japanese rice cakes called mochi, which very commonly pair green tea with sweet red beans. ![]() Traditional Asian flavors like grassy matcha green tea and smooth azuki red bean paste join with classic French technique here to make for one very unique and delicious macaron! ![]() Ah yes…yet another French macaron recipe this week! Today it’s Green Tea French Macarons with a rich Red Bean Buttercream. ![]()
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