J’aime le macaron - Matcha Macaron with Matcha Red Bean Filling

Since my 5^th trip to Japan is 5 weeks away, I start getting really excited about it and keep looking and planning what I’m going to buy or eat when I get there. I have to say I’m a big fan of Matcha (Green Tea) and red bean, anything sweet have these ingredient will immediately catch my eyes. And as you know those ingredient is also a very tradition and common in Japanese cultural. I would say no one make better confectionary than Japanese when it involve matcha and red bean, it is like a perfect match when you put them together. The bitterness of matcha neutralised the sweetness of red bean, so I thought to make a fusion style of French crossover Japanese Matcha Macaron with Matcha and Red Bean Filling.

J’aime le macaron – Earl Grey Macaron

I had made macaron many times before and at first I always use the French meringue method because I can make it in a smaller quantity. The other method of making macaron is using an Italian meringue. Both method are very similar, it just the matter of how we processed the sugar and eat white.

I used to be a fan of French meringue because it is very easy and less hassle compare to Italian meringue. However, using a French meringue has some disadvantage when the weather is bad such as rainy, gloomy or humid. It will become very hard for French meringue macaron since it very delicate and get fragile when the humidity is high in air.