Print

Matcha Macarons with Matcha Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 44 reviews

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.

  • Author: Sarah
  • 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

  1. 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.
  2. Bring egg whites to room temperature: On the day of baking, let the egg whites sit at room temperature to ensure they whip properly.
  3. 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.
  4. 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.
  5. Add sugar gradually: Pour granulated sugar slowly in three increments while continuing to whisk, progressing until reaching soft peaks.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Find it online: https://cookingwithsarah.com/matcha-macarons-with-matcha-ganache-recipe/