Mugwort and Soybean Flour Macarons
[Dessert] Mugwort and Soybean Flour Macarons
A charming combination of mugwort and soybean flour, these macarons are designed to delight the nostalgic palate. Experience the ultimate Anglaise buttercream in this recipe! Reference: @6925094
Shells (8 pairs)
- 46g Almond flour
- 44g Powdered sugar
- 35g Egg whites
- 35g Granulated sugar
- A pinch of green food coloring
- A pinch of black food coloring
Filling
- 70g Anglaise buttercream
- 5g Mugwort powder
- 5g Soybean flour
- 70g Anglaise buttercream
- 5g Mugwort powder
- 5g Soybean flour
Cooking Instructions
Step 1
First, sift the almond flour and powdered sugar together at least twice. This step ensures a smooth texture for your macaron shells. Set the sifted dry ingredients aside.
Step 2
In a clean bowl, add the egg whites. Begin mixing on the lowest speed with a mixer. Initially, you won’t see much foam, so be patient and keep mixing.
Step 3
Once the yellowish tint disappears from the egg whites and small, fine bubbles (microfoam) start to appear, add about one-third of the granulated sugar. Continue mixing to dissolve the sugar.
Step 4
Add another third of the sugar and mix. Check the meringue consistency. When you lift the whisk, the peaks should be soft and slightly curved, not stiff. This is known as a ‘soft peak’.
Step 5
Add the remaining sugar and continue mixing until you achieve stiff, glossy peaks. The peaks should stand straight up when the whisk is lifted. At this stage, add the green food coloring for the mugwort flavor and the black food coloring for accents, mixing gently until the color is uniform.
Step 6
Re-sift the almond flour and powdered sugar mixture over the meringue. Be careful not to let any clumps fall in.
Step 7
Using a spatula, gently fold the dry ingredients into the meringue. Scrape from the bottom of the bowl up and over. Mix only until no dry streaks of flour are visible. Overmixing can make the batter too thin.
Step 8
Now, it’s time for the macaronage. Press the batter against the side of the bowl with your spatula, folding and spreading it. The batter is ready when it flows slowly like a ribbon, without breaking, when you lift the spatula. It should have a consistency slightly thinner than pancake batter.
Step 9
Fit a piping bag with a round tip (about 1cm diameter) and carefully transfer the macaron batter into it. Ensure there are no air pockets. Hold the piping bag firmly.
Step 10
Pipe the batter onto a baking sheet lined with parchment paper or a silicone mat, creating circles about 3.5cm in diameter. Leave enough space between each macaron. Try to end piping with a smooth tip.
Step 11
Let the piped macarons air-dry at room temperature for at least 40 minutes. They are ready when the surface feels dry to the touch and doesn’t stick to your finger. This drying process helps create the characteristic ‘feet’ on the macaron shells.
Step 12
Bake in a preheated oven at 150°C (300°F) for about 13 minutes. Baking time and temperature may vary depending on your oven, so keep an eye on them. Avoid over-baking, which can make the shells brown.
Step 13
Allow the baked macaron shells to cool completely. For the filling, combine the 70g of Anglaise buttercream with 5g of mugwort powder and 5g of soybean flour. Mix until smooth. (Refer to @6925094 for the ultimate Anglaise buttercream recipe.)
Step 14
Once the shells are cool, pipe the mugwort and soybean flour buttercream onto the flat side of one shell. Then, place another shell on top, gently pressing to spread the filling evenly to the edges.
Step 15
Store the assembled macarons in an airtight container and refrigerate for at least 2 hours to mature. This resting period allows the flavors to meld together, enhancing the overall taste.
Step 16
Enjoy your homemade Mugwort and Soybean Flour Macarons! Savor the delightful aroma of mugwort and the rich nuttiness of soybean flour.
