It’s been more than a week since the last post. I’m actually still swamped with work although I only have 3 official school weeks left. It is as though the system is doling out as much stress in these last few weeks to make sure I get my money’s worth. I even considered taking a short hiatus from baking and posting but evidently I can only last slightly more than a week without touching my oven.
So I whipped out my macaron recipe and quickly mixed a batch of matcha macarons. Matcha, otherwise known as finely milled green tea powder, is rich in antioxidants and goes really well with azuki beans. Since I had azuki bean paste (red bean paste) lying around in my fridge having bought it 2 weeks ago, I was set to bake.
Matcha Macarons with Azuki Bean Paste Filling
Basic Macaron recipe here
2 tbsp of matcha powder (added during the macronnage)
There is no need for food colouring as the match powder gives the macaron its lovely shade of green. If the store-bought azuki bean paste filling is not of the right consistency, add a tablespoon of milk to make it creamier.