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Umami in Cocktails
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Pastry Chef Kei Hasegawa of Sashi – Manhattan Beach, CA
Pastry Chef Kei Hasegawa
451 Manhattan Beach Blvd.
Manhattan Beach, CA 90266
(310) 545-0400
Green Tea Macaroons
+ Click drink photo to enlarge

Green Tea Macaroons
Pastry Chef Kei Hasegawa of Sashi – Manhattan Beach, CA
Adapted by
January 2010
Yield:100 Cookies


Green Tea Macaroons:
460 grams powdered sugar
460 grams almond flour
80 grams green tea powder
360 grams egg whites, divided
500 grams granulated sugar
160 grams water

White Chocolate Green Tea Ganache:
950 grams white chocolate
20 grams green tea powder
250 grams heavy cream
200 grams milk


For the Macaroons:
Preheat the oven to 330°F. Sift the powdered sugar, almond flour, and green tea powder. Add 180 grams of egg whites into flour mixture and beat until incorporated. Combine granulated sugar and water in a pot over medium-high heat to make a sugar syrup. In a standing mixer on high speed whip the remaining egg whites to stiff peaks.  When sugar syrup mixture reaches 250° F, slowly pour it the beaten egg whites. Reduce speed to medium after 1 to 2 minutes until the meringue is cooled. Fold the meringue into the egg white and green tea mixture. Scoop this mixture into a pastry bag and pip the batter in 1-inch circles onto a silicone baking mat. Leave them to dry at room temperature for 15 minutes. Move them into the oven and bake for 8 mintues.

For the Ganache:
Put the white chocolate in a bowl over a bain-marie to melt. When the white chocolate has melted, add the green tea powder and stir to incorporate. In a separate pot, heat the cream and milk to a boil. Add this mixture into the chocolate mixture and blend until smooth with an immersion blender. Let rest for one night before use.
To Assemble and Serve:
Coat baked meringues with an even layer of white chocolate green tea ganache. Place cookies on a wire rack for ganache to set.


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