Green Tea, Lemon, & Pineapple Macarons

Macarons

The sweet life of macarons. They are stunning for photography and even more satisfying to eat. One bite leads to another and before you realize it, they have all disappeared. And once they have disappeared, you go back to craving them. And find yourself waiting innocently in line to choose wild, tangy, or fruity flavors to satisfy your needy stomach. And then the whole cycle happens again. With macarons costing about $3 each, there are only so many that you will be willing to buy. It’s a pretty clever technique as they price them so that you buy a few that invite you for a second visit in the near future.
Macarons
Ready to make your own Laduree style macarons at home? It is challenging for a first try, but going through that struggle will only make the success of your buttercream-filled green tea macarons that much more delicious. Some of my past attempts include Nutella (my first success), pistachio, and peppermint flavored macarons. My ultimate creation with these was making a macaron tree, which I made as a pre-wedding gift for my best friend. Today we can add matcha green tea, lemon, and pineapple to that list! Keep posted as I will be experimenting with more adventurous flavors such as popcorn and Milano.

General Macarons Recipe *Modifications to make the other flavors- green tea, pineapple, lemon- will follow the recipe*

Printable Recipe Here

Makes: 25 macarons

Ingredients:

  • 110 grams almond flour (~ 1 cup)
  • 200 grams confectioner’s sugar (~ 1 2/3 cup)
  • 100 grams egg whites (about 3 eggs)
  • 50 grams white granulated sugar (~¼ cup)
  • pinch salt
  • food coloring (optional)

**Highly recommended to invest in a scale and measure out the ingredients in grams**

Directions:

  1. Blend the almonds finely in a food processor. Add the confectioner’s sugar and blend until very fine.
  2. Sift the almond-sugar mixture about 2 times into a medium bowl and place on the side for use later. If you have any large pieces, food process them again until they are smooth.
  3. Place egg whites in a large bowl and whisk at medium speed, until foamy.
  4. Mix in the granulated sugar slowly until stiff peaks form. If you lift the whisk, the peaks should remain standing and will look shiny and smooth.
  5. Add food coloring at this point. I took a toothpick, dipped it in the gel food coloring, and then wiped it into the mix.
  6. Use a spoon to fold your almond-sugar mixture into the stiffened egg whites. About 40-50 strokes works. Be careful not to overmix it!! It should look like the consistency of lava. If you spoon up the batter and drop it back into the bowl, it will take about 10 seconds to incorporate itself back in. Watch a video here if you are unsure of how to complete this step; it will be well worth it.
  7. Put parchment paper on your baking sheets and draw your desired circle size. You can use a bottle cap or print out a template and trace it.
  8. Spoon your batter into a piping bag fitted with a large circle tip. Pipe the macarons onto your templates.
  9. Pick up the pan (about 12 inches high) and drop it onto the counter about 2-3 times to get rid of any air bubbles.
  10. Let the macarons dry for about 30 minutes-1 hour in an undisturbed area before baking them. You will know that they are ready when you touch the top of the macaron and it doesn’t stick to your finger.
  11. Bake the macarons at 300 F for about 12 minutes. Remove and allow to cool completely.
  12. Make your desired filling (recipes will follow).

Tips

  • use a measuring scale for all the ingredients for accuracy!! Baking is a science and with improper measurements, the macarons may not turn out to your standards.
  • for more help, visit SouthernFatty for step by step pictures and a printable template

Matcha Green Tea Macarons

  • Add 2 tsp of matcha green tea powder to the almonds after you have food processed them
  • Check out ThirstyforTea’s wonderful post on making green tea macarons for more pictures and tips

Matcha Green Tea Buttercream:

Ingredients

  • 1 stick of unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tablespoon matcha powder
  • 1 tablespoon milk

Directions

  1. Beat the butter on high until fluffy.
  2. Add powdered sugar and matcha powder and beat until incorporated.
  3. Add milk while beating for another 3 minutes.

Adapted from OhSweetDay

Pineapple Macarons

  • Add orange food coloring at step 5

Pineapple Curd Filling

Ingredients

  • 2 egg yolks
  • 1 cup pineapple juice, canned
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter

Directions

  1. Whisk all of the ingredients, other than the butter, together in a small pan over medium heat.
  2. Keep on whisking until it starts to simmer. It will start to thicken and you will start to see bubbles on the top.
  3. Remove from heat and stir in the butter. Let it cool and place in the refrigerator while you wait. Cover with plastic wrap that is touching the curd so that no skin forms on the top.

Adapted from MissHangryPants

Macarons

Lemon Macarons

  • Add 1 teaspoon of lemon zest and yellow food coloring at step 5

Meyer Lemon Curd Filling 

*makes about 1 ¼ cups; double it to fill a 9 inch pie

Ingredients

  • grated zest of 1 lemon
  • ½ cup freshly squeezed lemon juice
  • ¼ cup of sugar
  • 6 tablespoons unsalted butter, cubed
  • 2 large eggs
  • 2 large egg yolks

Directions

  1. Zest the lemon over a medium sized bowl. Place a mesh strainer on top of the bowl.
  2. In a medium pan, heat up the lemon juice, sugar, and butter. Still until the butter has melted.
  3. Stir together the eggs and egg yolks in another bowl.
  4. Once the lemon juice mix starts to warm up, pour it slowly into the eggs while whisking quickly.
  5. Pour it all back into the pan and cook it until it starts to thicken. Mix it with a wooden spoon frequently. If you see white bits floating, those are pieces of egg whites which you will strain out later.
  6. Once it has thickened, strain the mixture into the bowl with the zest.
  7. Stir the curd frequently to let the steam and heat out. Allow it to cool and then refrigerate it until ready for use.

Adapted from DavidLebovitz

Macarons

Now sit back and enjoy your hard work, because you deserve to relax! You can choose to eat the macarons by themselves or pair them up with another dessert, such as vanilla bean ice-cream.

Macarons

What are some other ways that you have enjoyed your macarons?

It’s Only The Beginning…

Usually you hear of people doing a bucket list, which consists of a myriad of items ranging from places to visit or dare-devil adventures to take. Me and my friend are big foodies so we gave a twist to it. When she gave the idea to have the “Ultimate Food Bucket List”, we just loved it and couldn’t stop adding foods to it! Hahaha it was just perfect & we both couldn’t wait to get started. We started off with a Pina Colada smoothie & Cheesy Chicken Enchiladas, which turned out quite successful due to the teamwork from everyone that helped. We didn’t have time to make the Strawberry Mojitos, but we will get to those later!! Keep posted as we blend, bake, slice, sauté, and cook our way through the Ultimate Food Bucket List :)

photo-9

Pina Colada Smoothie

Printable Version

Ingredients

  • 3 cups chopped pineapple
  • 1 cup coconut milk
  • 1 banana
  • 2 1/2 tablespoons honey
  • 5 ice cubes

Directions

Blend together and enjoy your fruitful smoothie!

*If I could change anything about this, I would have added only 1/2 a banana, a couple more ice cubes, and more coconut milk! 

photo 2

Cheesy Chicken Enchiladas

Printable Version

Enchilada Sauce

Ingredients

  • 8 oz chicken broth
  • 16 oz can diced/fire roasted tomatoes (your choice)
  • 1 onion, diced
  • 3 cloves garlic
  • 1 tbs cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt

Directions

Combine all ingredients in a medium pot and heat over medium heat on the stove for about 30 minutes to an hour. (For a more flavorful sauce- can also be done in a slow cooker for 6-8 hours on low heat or 3-4 hours on high)

Cheesy Chicken Enchiladas

Ingredients

  • 10 tortillas
  • 2 cups shredded cooked chicken
  • 2 cups shredded sharp cheddar cheese
  • 2 1/2 cups Enchilada Sauce
  • 4 oz cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder

Directions

  1. Combine the cream cheese, sour cream, 1 cup of shredded cheese, and 1/2 cup of the enchilada sauce in a medium bowl 
  2. In another bowl, mix the shredded chicken, cumin, and garlic powder
  3. Combine the enchilada sauce mixture with the chicken mixture
  4. Pour 1 cup of the enchilada sauce at the bottom of a glass baking dish
  5. Divide the enchilada/chicken mix among the 10 tortillas
  6. Roll them up and place them seam down in the dish to keep them from opening
  7. Pour the remaining 1 cup of enchilada sauce over the tortillas
  8. Finish it off with another cup of the shredded cheese
  9. Bake for about 30 minutes at 350 F

Pineapple Upside Down Cake

If you are ever in a rush and need to make a quick dessert that doesn’t turn your whole kitchen upside down, then make a pineapple upside down cake where your dessert is the only thing that gets turned upside down. You could choose to make your pineapple cake homemade, but I chose the lazy version of this which is the Duncan Hines box cake mix. I really want to make this recipe from scratch and with fresh pineapples too, but for now this easy go-to recipe will have to do :)

Ingredients:

Cake

  • Duncan Hines Pineapple Cake mix
  • 1 package (3.4 oz) vanilla instant pudding mix
  • 4 large eggs
  • 1 cup water
  • 1/2 cup oil

Topping

  • 1/2 cup butter ( 1 stick)
  • 1 cup firmly packed brown sugar
  • 1 (20 oz) can pineapple slices
  • maraschino cherries

Directions:

Preheat: 350 F

  1. For the topping, melt the butter in a skillet over low heat
  2. Remove from heat and stir in the brown sugar
  3. Spread sugar mixture in bottom of cake pan and then arrange the pineapple slices and cherries to your liking and set aside
  4. For the cake, combine the cake mix, pudding mix, eggs, water, and oil in a large mixing bowl
  5. Beat at medium speed and then pour the batter over the pineapples in the cake pan
  6. Bake for an hour or until toothpick comes out clean
  7. Invert onto a plate and enjoy :)