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The Great South African Bake Off

Matcha, taro and black sesame wasabi macarons

Recipe by Michaela from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Macaron shells

Matcha macarons:

  • 140g almond flour
  • 140g icing sugar
  • 100g egg whites, divided, 50g each
  • 1tbsp Japanese matcha powder
  • 90g caster sugar
  • ¼tsp cream of tartar

Taro macarons:

  • 140g almond flour
  • 140g icing sugar
  • 100g egg whites, divided, 50g each
  • 2tbsp taro
  • 90g caster sugar
  • ¼tsp cream of tartar

Black sesame macarons:

  • 140g almond flour
  • 140g icing sugar
  • 100g egg whites, divided, 50g each
  • ½ cup black sesame seed powder
  • 90g caster sugar
  • ¼tsp cream of tartar

Icing:

  • 125g white butter
  • 2 cups icing sugar
  • ½ cup cream
  • 3tsp matcha powder or 1tsp taro powder

Wasabi cream cheese:

  • ½ container cream cheese
  • ¼tsp wasabi
  • Pinch of salt

Preparation method

Macaron shells (substitute flavourings where necessary):

  1. Preheat the oven to 150°C.
  2. Prepare multiple baking sheets for the macarons.
  3. Sift the almond flour, icing sugar and matcha/taro/sesame seeds (depending on the flavour being made – only use one flavour at a time) together.
  4. Blend the dry ingredients in a food processor until the almond flour is completely fine in texture.
  5. Add the egg whites and cream of tartar together.
  6. Using a hand held mixer, mix the eggs and cream of tartar on a low speed until frothy.
  7. Slowly add the caster sugar to the egg mixture. Make sure that you add all the sugar before the meringue has reached the stiff peaks stage. All the sugar should be added when the meringue is still at a medium-soft peaks stage.
  8. Add the meringue to the dry ingredients.
  9. Fold the meringue into the dry ingredients in slow circular motions.
  10. Continue to mix until a ribbon forms when spatula is lifted from the mixture.
  11. Pipe round disks of batter onto parchment paper.
  12. Drop the tray a few times to release any trapped air bubbles. Approximately 10 drops.
  13. Let the mixture stand for 30 minutes, or until skin forms.
  14. Reduce the oven temperature to 135°C and bake the macaroons for 11 minutes.
  15. Remove from the oven and allow to cool.

Icing:

  1. Beat the butter until soft.
  2. Gradually add icing sugar and cream to butter mixture.
  3. Be careful that the icing does not split.
  4. Add the matcha/taro powder (depending on the flavour being made) into the icing mixtures.

Wasabi cream cheese:

  1. Combine the cream cheese, wasabi and salt.

Assembly:

  1. Assemble house with royal icing as cement.
  2. Colour icing different colours and pipe patterns onto the house structure.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.