Beautiful and delicious matcha and strawberry macarons with a trompe l'oeil visual for a superb wow effect! It's a fresh and indulgent dessert that I really enjoyed; the strawberry and matcha combination is delicious.
Matcha is present in a light mascarpone cream, and strawberries are at the heart of the macaron, cut into pieces. All this is combined with the aroma of almonds and the softness of the macaron shells.
For this recipe, I used summer matcha, but you can also use organic premium matcha.
The recipe is for 7 strawberry matcha macarons with a trompe l'oeil effect.
The recipe for strawberry matcha macarons with trompe l'œil effect
Ingredients for 7 strawberry matcha macarons
Light matcha cream
- 115g organic whole liquid cream
- 8g of summer matcha or organic premium matcha
- 30g organic egg yolks
- 25g organic powdered sugar
- 2g organic gelatin (1 sheet)
- 125g organic mascarpone
Macaron shells
- 85g organic egg whites
- 48g organic powdered sugar
- 100g of organic almond powder
- 140g organic powdered sugar
- Strawberry red coloring
+ approximately 300g of fresh strawberries
+ green sugar paste
+ sesame seeds
Method for making strawberry matcha macarons in trompe l'eye
Macaron shells
- Sift the almond powder with the powdered sugar. Add a pinch of red food coloring to the edge.
- Beat the egg whites, adding powdered sugar when they begin to froth. You will obtain a beautiful, shiny meringue.
- Incorporate a small portion of the meringue into another small portion of the almond powder/icing sugar/food colouring mixture to dilute the powdered food colouring. Then add the rest of the meringue and macaronner the whole mixture (mix with a spatula). Stop macaronnering as soon as the mixture forms a nice ribbon that spreads slowly when lifted.
- Using a piping bag fitted with a large plain nozzle, pipe macarons 5 cm in diameter onto a baking sheet lined with parchment paper. Tap the baking sheet on the work surface to remove any air bubbles and allow the macarons to spread out a little.
- Sprinkle a few sesame seeds on the shells and place the macarons directly in the oven. Bake at 140°C for 10 minutes, then lower the oven temperature to 135°C and continue baking for 14 minutes. Open the oven door regularly to let the steam escape and prevent the shells from cracking.
- The macarons are cooked when they come off the parchment paper easily. If this is not the case, continue baking for a few more minutes. Remove them from the baking sheet immediately after taking them out of the oven.
Light matcha cream
The day before, realise the custard: First, rehydrate the gelatin. Heat the cream with the matcha in a small saucepan and at the same time whisk the egg yolks with the sugar. When the cream starts to boil, pour it over the egg yolk and sugar mixture, stir and return everything to the saucepan. Cook over smooth/medium heat to 83°C, stirring constantly.
Add the drained gelatin off the heat, transfer the cream to a container, cover with plastic wrap and refrigerate overnight.
The next day, when the cream is set and well chilled, whisk it with the mascarpone until you obtain a light and fluffy cream. Place it in a piping bag fitted with a plain nozzle and refrigerate for 45 minutes before piping onto the macarons.
Assembling strawberry matcha macarons in trompe l'eye
While the light mascarpone cream is resting in the fridge, realise the strawberry stems using coloured sugar paste and a flower-shaped cookie cutter. Place them in small half-sphere molds so that they curve and leave to dry. Also realise the stems and stick them on with a tiny drop of glucose.
Remove the bag filled with light mascarpone matcha cream from the refrigerator and pipe small balls around the edges of the macarons. Also pipe a very small layer in the centre.
Wash the strawberries and cut them into small pieces before placing them generously in the centre of the macarons (be careful not to put too much matcha cream so that you have enough room to add enough strawberry pieces!).
Close the macarons and stick the tails on with a tiny dot of glucose (if you don't have any, melted white chocolate will do).
Leave the strawberry matcha macarons in the refrigerator for 3-4 hours before eating them, so that the flavours can spread throughout the cake. Eat them within the same day (macarons easily absorb moisture).
Good luck!
Olivia is an enthusiast, she is 20 years old, she loves music, drawing, and pastries.
