Matcha Macarons filled with White and Dark Chocolate Peanut Butter Frosting

Did you guys know March was National Peanut Butter Month?  I had no idea until Peanut Butter & Co. challenged the Yum Squad with a #MysteryIngredient project where members come up with a recipe using one of four mystery ingredients to showcase the versatility of peanut butter.  

The mystery ingredient I was assigned was Matcha Green Tea Powder.  This was awesome since I am an avid green tea drinker and have at least two cups a day.  I know not everyone is a fan but it helps keep me awake during the day with the little sleep I get and it’s loaded with antioxidants and nutrients.

I adore matcha desserts and decided to make some matcha flavored macarons for this challenge and even decorated them a little bit festively for Easter at the same time.

I piped them into little oval-shaped eggs and even made some bunny-shaped macarons.  I added a few colorful sprinkles to make the eggs more festive and added the little details to the bunny faces with an edible food writer.

I didn’t add too much matcha to the macarons so the flavor was nice and mild.  Since matcha goes so well with white chocolate and dark chocolate, I filled half of the macarons with a buttercream frosting made with Peanut Butter & Co.’s  White Chocolate Wonderful and the other half with Peanut Butter & Co.’s  Dark Chocolate Dreams.  


If you’re looking for new ways to enjoy matcha, these macarons make lovely afternoon snacks especially when served with a hot cup of tea.  I can’t wait to find more ways to use up the rest of my matcha now.


Have you tried matcha before? If so, what’s your favorite way to enjoy it? I’d love to know

Matcha Macarons filled with White and Dark Chocolate Peanut Butter Frosting

 

Macaron shells with a subtle matcha flavor and a white and dark chocolate peanut butter filling.

Ingredients

• 3 egg whites, room temperature
• pinch of salt
• ¼ tsp cream of tartar (2ml)
• ¼ cup superfine sugar (65g)
• ¾ cups powdered sugar (179g)
• ½ cup almond meal/flour (120g)
• 1½ teaspoons of matcha powder
• 
  
• Peanut Butter Filling
• ½ cup butter, softened to room temperature
• 1 cup peanut butter (I used White Chocolate Wonderful and Dark Chocolate Dreams)
• 2-3 tablespoons of heavy cream or milk
• 1¾ - 2 cups powdered sugar
• * Americolor Food Writer in Black (optional)
• *sprinkles (optional)

Instructions

1. Line two large baking sheets with parchment paper or a silicone mat.
2. In a medium bowl sift together almond meal, powdered sugar and matcha powder.
3. With a stand mixer or hand mixer, whisk egg whites at medium speed until the egg whites begin to foam. Slowly sprinkle in superfine sugar and cream of tartar.
4. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks. Add food coloring get if desired.
5. Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 40-45 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula.
6. Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
7. Pipe rounds, ovals or bunny shapes onto prepared baking sheets, leaving space between the macarons to allow batter to spread.
8. Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles. Top with sprinkles if desired.
9. Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.
10. Preheat oven to 300 F. When macarons are dry to the touch, bake *both trays at same time (*if your oven has room, otherwise bake one at a time) for 12-14 minutes. Let macarons cool completely on parchment paper before removing and filling.
    
11. To make the Peanut Butter Buttercream Frosting
12. In the bowl of your stand mixer, beat butter on medium high speed for 3 minutes until light and fluffy. Add peanut butter and continue mixing until combined. Turn the speed to low and add powdered sugar, beating for 1-2 minutes until smooth. Turn mixer back on medium and beat for an additional 2 minutes until frosting is light and creamy.
13. Assemble the Macarons
14. Match up the cooled macaron shells with similar sizes and shapes.
15. Pipe filling onto a macaron shell and sandwich together with a second matched up shell. Repeat until all shells are used.
16. Store in an airtight container.
17. Draw on eyes, nose and whiskers on bunny macarons if desired using an edible food writer.

Notes

Macarons keep well stored in an airtight container up to 4 days.
Feel free to skip mixing the filling into a frosting and just use the peanut butter straight up. This worked especially well with the dark chocolate peanut butter.

taken by : bhttp://lifemadesweeter.com/2015/03/matcha-macarons-filled-with-white-and-dark-chocolate-peanut-butter-frosting/