Matcha Tea Macarons Recipe
Macarons are French treats that are as visually stunning as they are delicious. These matcha green tea macarons, filled with a creamy white chocolate ganache, offer a fantastic Asian-inspired twist. While they require a bit more effort than other matcha cookies, the result is definitely worth the extra work. The macarons boast a beautiful color and a refreshing flavor, making them as delightful to taste as they are to look at.
Ingredients
For Macarons:
- 5 Egg whites
- 20 gms breakfast sugar
- 368 gms icing sugar
- 425 gms almond powder
- 1 tbsp matcha powder
For white chocolate ganache:
- 60 ml heavy cream
- 170 gms white chocolate, chopped
Instructions
Prepare Macaron shells:
- Place two silicone mats on two large baking trays and set aside.
- Mix together the almond flour, icing sugar and matcha powder well. Set aside.
- Using an electric mixer, whip the egg whites on medium-low speed until they are frothy. Slowly sprinkle in the granulated sugar and continue to whip until stiff peaks form.
- Transfer the egg whites to a large bowl in order to accommodate the remaining ingredients.
- Gently fold one quarter of the almond flour mixture into the whites. Gradually fold in the remaining almond mixture until a thick, gloppy batter forms. It should have the consistency of hot lava.
- Fill a pastry bag with the batter quickly or the meringue will loosen. Pipe onto the prepared baking sheets into 2-inch rounds, spaced about 1-inch apart.
- Let the macarons rest at room temperature until the tops are dry, and a smooth skin has formed, 25-40 minutes.
- 10 minutes before baking, adjust an oven rack to the middle position and heat the oven to 160 degrees C.
- Bake for 6 minutes on one side, turn the tray and bake for another 6 minutes. Bake 1 sheet at a time.
- Directly after baking, carefully slide the silicone mat onto a wire rack or the marble tabletop and cool completely.
Prepare White chocolate ganache:
- Bring the cream to a boil. Pour over the chopped white chocolate and mix to an even consistency. Use a wooden spatula and not a machine. Leave to cool at room temperature. It will thicken further.
- Once thick enough to pipe, pour into a piping bag and gently pipe onto one macaron shell and place the other macaron shell on top. Press a little so the ganache spreads till the sides.
- Serve.
Notes
- Filled macarons can be put in the fridge for a week.
- Empty shells can be put in an airtight container in the freezer for a month.
- First timers try half the recipe first, once you’ve mastered the macaron go for the bigger one.
Tried this recipe?Let us know how it was!