Cringey Kitchen

Gluten free, dairy free things in the shape of food

Matcha Macarons with a Red Bean Filling

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Are these mini burgers?!? Nope! They are matcha macarons with a red bean paste. I wanted to take a classic french recipe and fuse some asian flavors into it. Macaron shops have been popping up everywhere and they have become quite trendy. A lot of the times they have a buttercream filling, but I wanted to make these CK friendly with a simple red bean filling.

My first experience with macarons was when my brother wanted to get them in New York at Laudaree. Unfortunately the airline wouldn’t let his carry on onto the plane, so he checked the bag and forgot the macarons. Needless to say the poor macarons were smashed by the time we got home. When I went to Paris a couple years later, I made sure to put my macarons in a safe place since they are such a delicate dessert.

Macarons are a bit of a tricky recipe because there are quite a few things that can go wrong, so here are some checkpoints to look for during the process. Make sure you have stiff white peaks, but don’t over beat! You don’t want your batter to get too runny. Next, be patient and let your shells rest, so they can form a firm exterior. Lastly while they are baking, keep an eye out that the shells rise to form the “feet”.

Keep your red bean in your macaron, not the floor,
Your favorite alternative chefs, K & T

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Matcha Macarons with a Red Bean Filling

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 16 Macarons

Ingredients

Green Tea Macaron

  • 2 egg whites
  • ½ cup granulated sugar
  • ½ cup almond flour
  • ⅔ cup powdered sugar
  • 2 tsp matcha

Red Bean Filling

  • 1 cup red bean paste

Instructions

  1. Beat egg white on medium speed until soft white peaks start to form. Add ½ of your granulated sugar to the egg whites and continue to beat until you have nice stiff peaks, then repeat with your remaining sugar.
  2. Use a strainer to add the almond flour, powdered sugar, and matcha to your stiff peaks. This is important, so as to not have clumps in your batter. Fold until combined.
  3. Add mixture to a piping bag and pipe 32 macaron shells onto parchment paper or rubber mat. Let sit for about an 20 mins until a hard crust starts to firm. It should feel slightly firm to the touch.
  4. Preheat oven to 300 degrees.
  5. After the macarons have dried, bake for 15 minutes. Let cool
  6. Roll red bean paste into 16 small balls and then spread them with your finger in the center of each macaron.