Description
Delicate French-style macarons infused with earthy matcha green tea flavor and filled with a creamy white chocolate ganache.
Ingredients
Units
Scale
- 100g almond flour
- 100g powdered sugar
- 2 tsp matcha green tea powder
- 90g egg whites (about 3 large eggs), aged
- 90g granulated sugar
- Green gel food coloring (optional)
- 100g white chocolate
- 50ml heavy cream
- 1 tsp matcha powder (for ganache)
Instructions
- Sift almond flour, powdered sugar, and matcha powder together into a large bowl. Discard any large lumps.
- In a clean mixing bowl, whip egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring if using.
- Fold dry ingredients into the meringue using a spatula. Mix until the batter flows in ribbons and passes the ‘figure 8’ test.
- Transfer batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet.
- Tap the baking sheet on the counter to release air bubbles. Let sit for 30-60 minutes until a skin forms and shells are no longer sticky to the touch.
- Preheat oven to 150°C (300°F). Bake macarons for 15-17 minutes. Let cool completely before removing from the tray.
- Heat heavy cream until steaming. Pour over chopped white chocolate and matcha powder. Stir until smooth. Let it cool and thicken slightly.
- Pipe ganache onto the flat side of a macaron shell and sandwich with another shell. Repeat with remaining shells.
- Refrigerate for 24 hours to mature. Bring to room temperature before serving.
Notes
- Aging egg whites helps create a more stable meringue.
- Let macarons rest before baking to prevent cracking.
- Use gel food coloring to maintain the consistency of the batter.
- Mature macarons for better texture and flavor.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 10g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 5mg
