Preparation time: 50 minutes
Resting time: 3 hours
Baking time: 40 minutes
Let’s incorporate matcha green tea into our recipes! Here is a recipe that combines the slightly bitter flavor of matcha with the sweet flavor of the macaron shells and the melt-in-the-mouth creaminess of the white chocolate ganache. Serve these delicious treats to your guests during tea time or gift them to your loved ones in a pretty box!
Matcha and white chocolate ganache:
- 280g white chocolate
- 140g liquid cream
- 20g matcha powder
Matcha macaron shells:
- 84g egg whites
- 48g powdered sugar
- 100g almond powder
- 140g icing sugar
- 4 tsp matcha powder
Matcha and white chocolate ganache
Melt the white chocolate over a bain-marie. Pour the liquid cream into a small saucepan and bring it to a boil. Slowly pour it over the white chocolate while stirring. Gradually pour the white chocolate ganache over the matcha while stirring to avoid lumps. Mix well, cover the mixture with plastic film and put it in the refrigerator for at least 3 hours.
Matcha macaron shells
Sift the almond powder and icing sugar over a mixing bowl. Add the matcha powder and mix everything together. Beat the egg whites and add the powdered sugar when they start to become foamy. Keep beating the egg whites until you get a nice shiny meringue.
Gradually incorporate the meringue into the mixture of almond powder, icing sugar and matcha. Work the macaron batter energetically with a spatula to make it supple, smooth and shiny. The batter is ready as soon as it starts falling into ribbons when it is lifted.
Using a pipping bag with a round tip, pipe the matcha macaroon shells onto baking trays covered with parchment paper. Form 3-cm circles, spacing them at least 2 cm apart. Tap the baking trays on a flat surface 5 times to release any air bubbles.
Bake the macaron shells, one tray after the other, at 140°C for 20 minutes. Open the oven door a little from time to time to let moisture escape and prevent the shells from cracking.
Take the macaron shells out of the oven and immediately remove them from the baking tray on which they are placed. Let them cool completely before turning them over for filling.
Filling of the macarons
Loosen the ganache with a spatula and put it in a pipping bag. Pipe a generous amount of ganache on half of the shells and close each macaron with a second shell. Let the macarons rest in the refrigerator for a day before serving them: this will allow the scent of the tea to develop and the shells to become melty.