If you have a love for delicate, melt-in-your-mouth treats with a hint of earthy sophistication, then you are going to absolutely adore this Matcha Macarons with Matcha Ganache Recipe. This recipe combines the iconic French macaron technique with the subtle, vibrant flavor of Japanese matcha powder, creating a beautiful fusion dessert that looks as stunning as it tastes. Perfectly crisp on the outside, tender inside, and filled with a luscious matcha-infused white chocolate ganache, these macarons are ideal for impressing guests or treating yourself to something truly special. Let’s dive into the magic of crafting these irresistible green gems right at home.
Ingredients You’ll Need
The beauty of this recipe lies not only in its flavors but in how straightforward yet purposeful the ingredient list is. Each component plays a vital role, whether it’s the fine almond flour for that signature macaron chew, or the matcha powder imparting a vibrant color and delightful earthiness. Let’s take a look:
- 120 grams fine almond flour: The backbone of your macaron shells, providing structure and nuttiness.
- 120 grams powdered sugar: Adds sweetness and smoothness for that delicate texture.
- 90 grams granulated sugar: Essential for stabilizing the meringue and achieving perfect peaks.
- 100 grams egg whites (aged, room temperature): Key to creating the airy, light meringue that makes macarons so delightful.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites and helps maintain volume during whipping.
- Green gel food coloring: To bring out that iconic matcha-green look without affecting texture.
- 5 grams matcha powder: Provides that unmistakable grassy flavor and color to the shells.
- 1 cup white chocolate chips (205 g): Melts into a creamy base for the luscious matcha ganache.
- ¾ cup heavy cream (180 g): Adds richness and smoothness to the ganache filling.
- 4 tablespoons unsalted butter (57 g): Gives the ganache a silky mouthfeel and balance.
- 1 teaspoon honey (8 g): Adds a subtle floral sweetness that enhances the matcha.
- ¼ teaspoon salt: Enhances all the flavors and cuts through the sweetness.
- 1½ tablespoons matcha powder (10 g): Intensifies the green tea flavor in the ganache for the perfect matcha punch.
How to Make Matcha Macarons with Matcha Ganache Recipe
Step 1: Prepare Your Egg Whites in Advance
The magic begins with aging your egg whites. Separate them from yolks 1 to 2 days prior, place them in a clean bowl, cover loosely with plastic wrap poked with holes to let them breathe, and chill in the fridge. This aging process dries out the whites slightly, helping to stabilize the meringue for perfectly risen shells later on. Trust me, this step makes a difference you’ll notice.
Step 2: Measure and Sift Dry Ingredients
On the day of baking, first bring your egg whites to room temperature. Then use a fine mesh sieve to sift together the almond flour, powdered sugar, and matcha powder. Sifting is crucial because it prevents lumps, ensures smooth shells, and helps with the macarons’ signature texture. Toss out any stubborn bits that won’t pass through for best results.
Step 3: Whip the Meringue
Using a clean stand mixer bowl (wipe with vinegar for no oil residue), whisk the egg whites on low speed until foamy. Add the cream of tartar and then gradually increase the speed to medium. Slowly add granulated sugar in thirds while mixing. When the mixture holds stiff, glossy peaks that stand firm without drooping, it’s time for the next step. Remember to whip at stiff peak consistency to get that perfect macaron structure.
Step 4: Add Food Coloring and Finish Whipping
Gently fold in the green gel food coloring for that vibrant matcha hue. Whip on medium-high speed until the color is fully incorporated and the meringue’s peaks remain stiff. The color and texture should be vivid and consistent, making you even more excited to pipe these beauties onto your trays.
Step 5: Macronage – Folding Dry Ingredients into Meringue
Patience is key here! Fold your dry mixture into the meringue in thirds, using a rubber spatula, scraping sides and folding gently but thoroughly. The goal is a lava-like flow that ribbons off the spatula but holds its shape after 30 seconds. Under-mixing results in flat macarons; over-mixing leads to spread too thin. This “just right” texture will give the macarons their iconic shape and texture.
Step 6: Pipe and Rest the Shells
Transfer your batter into a piping bag fitted with a round tip. Pipe evenly-sized circles onto silicone mats or parchment paper with templates for consistency. Tap the baking sheets firmly on your counter a few times to release trapped air bubbles—pop remaining bubbles with a toothpick. Let them rest, uncovered, for 30 minutes up to an hour. Wait until shells are matte and lose their shine—this “skin” prevents cracking and allows feet to form during baking.
Step 7: Bake the Macarons
Preheat your oven to 325°F. Bake one tray at a time, placing it in the oven’s center, for about 12 minutes. Oven temperatures vary, so watch closely for the macarons to develop feet and firm shells. After baking, cool completely on the tray to prevent breaking while removing.
Step 8: Prepare the Matcha Ganache
Heat the heavy cream, butter, honey, and salt in a saucepan over medium heat until it simmers. Whisk in sifted matcha powder until smooth. Pour this mixture over the white chocolate chips and let sit for 5 minutes, then stir gently until fully combined and glossy. Chill the ganache for at least 30 minutes until firm enough to pipe.
Step 9: Assemble the Macarons
Match shell pairs that are similar in size. Pipe the chilled matcha ganache onto half of the shells using a round or star tip. Gently sandwich with the matching top shell. Store the filled macarons in an airtight container and refrigerate overnight to let the flavors meld and mature. This final resting step transforms your treat from good to absolutely outstanding.
How to Serve Matcha Macarons with Matcha Ganache Recipe
Garnishes
These matcha macarons are stunning on their own, but you can elevate their presentation with a delicate dusting of extra matcha powder for a refined finish. Edible gold leaf adds a touch of luxury for special occasions. A small sprig of mint or a tiny edible flower can bring freshness and vibrancy to the display, making the experience even more joyful.
Side Dishes
Pair your Matcha Macarons with Matcha Ganache Recipe alongside a light cup of green tea or jasmine tea to enhance the matcha flavor notes. For a heartier spread, fresh berries or a small bowl of yuzu sorbet add a bright contrast that balances the richness of the ganache, creating a delightful tasting experience.
Creative Ways to Present
Arrange your macarons in a gradient pattern according to shade of green, from pale to deep matcha, for a visually captivating dessert board. Use a tiered dessert stand for festive evenings, making them the undeniable centerpiece of your table. Hand-delivered as a gift in a beautiful box lined with parchment adds a personal, thoughtful touch that friends will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover macarons in an airtight container in the refrigerator. They stay fresh for up to 5 days, and the ganache filling will only deepen in flavor after resting for a bit. Just allow them to come to room temperature before enjoying so their texture shines through beautifully.
Freezing
You can freeze unfilled macaron shells by placing them in a single layer with parchment in an airtight container for up to one month. When ready to use, thaw at room temperature, then fill with ganache as directed. For filled macarons, freezing is less ideal as the moisture can affect texture, but short-term freezing is possible if wrapped tightly.
Reheating
Macarons are best enjoyed at room temperature, so avoid reheating in the microwave or oven which can crack shells or melt the ganache unpleasantly. Instead, simply remove from fridge and let them sit out for 15 to 30 minutes before serving for the perfect bite.
FAQs
What is the best way to age egg whites for macarons?
Separate your egg whites into a clean bowl, cover loosely so they can breathe, and refrigerate for 24 to 48 hours before use. This drying out strengthens the whites, helping you achieve a stable meringue and ultimately light, airy shells.
Can I substitute almond flour with another ingredient?
Almond flour is essential for authentic macarons because of its texture and fat content. Substitutes like hazelnut flour can work but will change flavor and texture. Avoid using plain flour, which won’t produce proper macarons.
Why is it important to let macarons rest before baking?
Resting lets the shells develop a skin that dries the surface and helps prevent cracks during baking. The skin also aids in the formation of “feet”—the ruffled base typical of a perfectly baked macaron.
How do I know when to stop folding the batter?
Look for a batter that flows in thick ribbons and slowly melts back into itself over about 30 seconds, resembling flowing lava. It should be smooth and not clumpy or runny. Proper folding ensures the right balance of air for rise and texture.
Can I make this recipe vegan?
Traditional macarons require egg whites, so making a vegan version is tricky and needs specialty ingredients like aquafaba. This particular Matcha Macarons with Matcha Ganache Recipe is best enjoyed as written for that authentic result.
Final Thoughts
Making macarons at home might seem intimidating, but with this Matcha Macarons with Matcha Ganache Recipe, you have a detailed guide to help you every step of the way. The harmonious marriage between the delicate French technique and the vibrant, earthy matcha flavor makes these treats unforgettable. I can’t wait for you to try this recipe yourself and wow your friends with the elegant taste of matched, melt-in-your-mouth magic. Enjoy every bite!
PrintMatcha Macarons with Matcha Ganache Recipe
This exquisite Matcha Macarons recipe blends the delicate, airy texture of classic French macarons with the vibrant, earthy flavors of Japanese matcha. Perfect for dessert lovers seeking a sophisticated Asian fusion twist, these macarons feature crisp shells and a luscious matcha white chocolate ganache filling. Ideal for special occasions or an elegant treat, the recipe includes detailed steps for aging egg whites, perfect meringue preparation, and precise folding techniques to achieve the signature ‘lava’ batter consistency, ensuring a flawless bake every time.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 24 assembled macarons
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion, French, Japanese
Ingredients
Macarons
- 120 grams (~1 cup + 3 tablespoons) fine almond flour
- 120 grams (~1 cup + 2 tablespoons) powdered sugar
- 90 grams (~1/3 cup + 1 1/2 tablespoons) granulated sugar
- 100 grams egg whites, aged and at room temperature
- ¼ teaspoon cream of tartar
- Green gel food coloring, as needed
- 5 grams (2 teaspoons) matcha powder
Matcha Ganache
- 1 cup (205 grams) melting white chocolate chips
- ¾ cup (180 grams) heavy cream
- 4 tablespoons (57 grams) unsalted butter
- 1 teaspoon (8 grams) honey
- ¼ teaspoon salt
- 1 ½ tablespoons (10 grams) matcha powder
Instructions
- Age the egg whites: 1-2 days before baking, separate the egg whites into a small bowl, cover with plastic wrap pierced with holes for air, and refrigerate for at least 24 hours to enhance stability.
- Bring egg whites to room temperature: On the day of baking, let the egg whites sit at room temperature to ensure they whip properly.
- Sift dry ingredients: Using a fine mesh sieve, sift together almond flour, powdered sugar, and matcha powder into a large mixing bowl, discarding any large pieces that do not pass through.
- Whisk the egg whites and cream of tartar: Clean your stand mixer bowl with vinegar or lemon juice, then whip the egg whites on low until foamy. Add cream of tartar and increase to medium speed until bubbles tighten and the whisk leaves tracks.
- Add sugar gradually: Pour granulated sugar slowly in three increments while continuing to whisk, progressing until reaching soft peaks.
- Add gel food coloring: Incorporate green gel food coloring and whip on medium-high until stiff peaks form, indicated by a pointed tip that holds firmly and does not droop.
- Macaronage (folding): Gently fold the sifted dry mixture into the meringue about one-third at a time using a spatula, scraping around the bowl and cutting through the center in a phi (Φ) motion until batter reaches a ‘lava’ consistency that flows slowly and forms ribbons lasting about 30 seconds.
- Pipe the batter: Transfer the batter into a piping bag fitted with a round tip. Pipe shells onto silicone mats or parchment paper set on baking sheets, holding the bag perpendicular to the surface for uniform circles.
- Remove air bubbles and rest: Tap trays firmly on your work surface multiple times to release bubbles, then pop remaining ones with a toothpick. Let the piped shells rest for 30 minutes to 1 hour until they develop a matte, non-glossy skin.
- Bake the macarons: Preheat the oven to 325°F (163°C) using an oven thermometer for accuracy. Bake one tray at a time in the center rack for approximately 12 minutes, or until macarons have developed feet and firm tops. Cool completely before removal.
- Prepare matcha ganache: Heat heavy cream, butter, honey, and salt in a saucepan over medium heat until steaming and simmering. Sift matcha powder into the cream and whisk until combined. Pour over the white chocolate chips, let sit for 5 minutes, then stir until smooth. Chill ganache covered for at least 30 minutes until firm.
- Assemble macarons: Pipe matcha ganache onto half of the macaron shells using a round or star tip, then sandwich with the remaining shells. Store assembled macarons in an airtight container refrigerated overnight to mature the flavors before serving.
Notes
- Use a kitchen scale: Precise measurements are crucial for macaron success, so weigh all ingredients carefully.
- Wipe utensils with vinegar: Ensures no oil residue remains, which can ruin the meringue.
- Cream of tartar stabilizes meringue: Add only after egg whites are foamy.
- Gradually add sugar: Incorporate granulated sugar in three parts to stabilize the meringue properly.
- Stop mixing at stiff peaks: The meringue should hold sharp tips without drooping.
- Fold dry ingredients gently: Avoid overmixing to preserve airiness — look for a flowing ‘lava’ consistency.
- Remove air bubbles: Tap trays and use a toothpick to prevent cracks or holes.
- Allow ample resting time: Macarons must rest until matte and not glossy to develop feet and prevent cracks.
- Use an oven thermometer: Oven temperatures vary, so verify actual heat for best results.
- Match shells before filling: Pair macaron shells of similar size for easy assembly.
