Macha Macaroons with Lime & Basil cream
Going Green is probably a statement one hears lately very often; too often however there are no changes in going Green. Watching the Movie “Home” by Yann Arthus-Bertrand the other day made me really thinking how we abuse our planet and that soon it will be too late for just going Green. For those ones who had not seen the movie, my advise; watch it! Period.
Going Green fits the bill, at least in color. Limes from Spain, Basil from Kenya, Green Tea from Japan, Almonds from the USA, Eggs from France and Sugar from Thailand and oh yes; Butter from Ireland. That all cost fossil fuel to have it shipped to Dubai like 95% of the rest. But at least I can present you a new variation of Macaroon and fill the need for those with a sweet tooth.
Ingredient for Macaroon:
500 gram Sugar 570 gram Almond ground 2 Vanilla bean, scraped 200 gram Icing sugar 200 gram Egg whites 022 gram Green Tea Powder, Japanese
Ingredient for Lime & Basil Butter cream:
400 gram Butter, soft 100 gram Egg Yolk 050 gram Icing Sugar 045 gram Lime Zest 035 gram Basil Method: Mix the sugar with the ground almond and green tea, grind with the icing sugar until fine. Whisk the egg whites with the sugar until stiff, fold in the almond mixture with spatula. Preparation: Pipe with nozzle 7 on Silpat, let rest for five hours to dry. Bake at 200 Celsius for 8-10 minutes. Open the oven door for 2 minutes. For the Butter cream; combine the Lime Zest with Basil leaf and blend in coffee bean blender to a smooth paste. Combine with soft butter, Yolk and Icing sugar and whip creamy and fluffy. Set aside to cool before piping into shells. More to this post on SugarHead Unplugged.