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Matcha Macarons
1h 16min
24 servings
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These delicate Matcha Macarons are a perfect blend of French patisserie and Japanese flavors. The crisp and chewy almond meringue shells are infused with the earthy, slightly bitter taste of matcha green tea powder. Sandwiched between the shells is a smooth and creamy white chocolate ganache filling, creating a delightful contrast of textures and flavors.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
16 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the dry ingredients
Sift together the almond flour, powdered sugar, and matcha powder into a large bowl. Set aside.
Make the meringue
In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form, about 5 minutes.
Combine the mixtures
Gently fold the dry ingredients into the meringue in three additions, mixing until just incorporated and the batter flows like lava.
Pipe the macaron shells
Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch circles onto baking sheets lined with parchment paper, spacing them about 1 inch apart. Tap the baking sheets firmly against the counter to release any air bubbles.
Let the shells rest
Let the piped macaron shells sit at room temperature for 30-60 minutes, until a skin forms on the surface and they are no longer sticky to the touch.
Bake the macaron shells
Preheat the oven to 300°F (150°C). Bake the macaron shells for 14-16 minutes, until set and slightly crisp. Let cool completely on the baking sheets.
Prepare the ganache filling
Chop the white chocolate into small pieces. In a microwave-safe bowl, heat the heavy cream until steaming. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth and creamy.
Assemble the macarons
Pipe or spread a small amount of the white chocolate ganache onto the flat side of half of the macaron shells. Top with the remaining shells, pressing gently to adhere.
Refrigerate
Refrigerate the assembled macarons for at least 30 minutes to allow the flavors to meld before serving.
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