It may make more sense that you make French macarons by using the French method, which is the traditional way of mixing the meringue with almond flour and powdered sugar. I’ve used this method all along, simply because I didn’t know of other methods until recently.
Italian method is basically making the meringue with sugar syrup and mix the meringue with the almond paste. I’ve tried this method twice (just to make sure if I got lucky with my first time, or this method was really better). And I’m going to use the Italian method from now on because it’s really the better one.
Making the perfect macarons is heavily dependent on the moisture level. You have to meet the ideal level in order to reach the consistent result. I do believe it’s a bit more challenging for you if you live in a humid country. I found the Italian meringue (boil sugar syrup and pour it into beaten egg whites, and whip to a stiff yet fluffy meringue) adds more stability to the macaron batter in terms of controlling the moisture in the meringue. I know hot sugar syrup or even a candy thermometer may put some people off. But if you’ve painstakingly tried the French method a few times, and still experienced failure. I understand how disheartening it is! Why don’t you start looking for another solution?!
Besides the fact that Italian method produces much more consistent results than the French method, I also found the finished shells are a bit shinier, stronger and more chewy. This factor makes better macarons as the shells are sandwiched and refrigerated overnight.
Ingredients (around 30 sandwich cookies):
100 grams powdered sugar
100 grams ground almonds
1 teaspoon matcha powder
75 grams egg white, divided in half
100 grams granulated sugar
25 ml water
1 drop of green food coloring paste
1 stick unsalted butter, softened
1 cup powdered sugar
1 tablespoon matcha powder
1 tablespoon milk
Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about 12 1 1/2-inch circles in rows on the paper, about 1 inch apart.
Process powdered sugar, ground almond and matcha powder in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again.
Add half of the egg whites, fold the mixture with a spatula until it becomes a thick, paste-like batter. Set aside.
Combine granulated sugar and water in a small saucepan, cook the mixture on medium high heat. When the syrup reaches 225F on a candy thermometer, start beating the other half of the egg whites on high. Continue beating while cooking the syrup until it reaches 239F. Remove from heat.
When the meringue is at soft peak stage, turn the mixer to low, and slowly pour the hot syrup into the egg whites while the mixer is running. Once all the syrup is in, turn the mixer back to high and keep whipping until the meringue is cool and glossy stiff peaks have formed.
Add about half the meringue to the almond paste, gently folding until combined and smooth. Gradually add the remaining meringue, add food color and fold until the batter is smooth. To test consistency, pick up the spatula and if the batter ribbons back into the bowl, it is ready. It should be like lava blending back into itself after about a minute.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers.
Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.
Preheat oven to 300F. Bake the macarons for 10 to 12 minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
To prepare buttercream, beat butter on high until fluffy. Add powdered sugar and matcha powder and beat until incorporated. Add milk, continue beating for another 3 minutes.
Spoon or pipe a teaspoon of buttercream onto each of the upside-down cookies. Top with the remaining cookies.
Cover and refrigerate overnight. Bring to room temperature before serving.