Matcha Green Tea Macarons

Matcha Green Tea MacaronsIf you are not familiar with matcha this flavour may sound a bit strange, but let me tell you that the leafy vegetal taste of this high quality tea pairs wonderfully with sweet taste in these delicate cookies.

Before I share any other details please note that there is no need for artificial colouring in these macarons – the natural green from the matcha tea powder is strong enough to colour the batter and the white chocolate ganache filling too! The only bit of food colouring I used in these macarons were the little heart design I drew on some of the shells.Matcha Green Tea Macarons

I’m still quite new to this Superfood but have learned that some matcha powders are sweetened and the taste varies accordingly. The traditional matcha powder is pure green tea leaves have been finely powdered and the taste is grass- or spinach-like. I have Clearspring organic matcha green tea powder and I’m absolutely falling in love with it! A cup of matcha green tea in the morning is so refreshing and a great alternative to coffee, oh and how cute is that bamboo matcha whisk?

Matcha Green Tea Macarons
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Matcha green tea macarons made with Italian meringue, filled with white chocolate matcha ganache.
Servings Prep Time
55macaron cookies 2hour
Cook Time
17minutes
Servings Prep Time
55macaron cookies 2hour
Cook Time
17minutes
Matcha Green Tea Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Matcha green tea macarons made with Italian meringue, filled with white chocolate matcha ganache.
Servings Prep Time
55macaron cookies 2hour
Cook Time
17minutes
Servings Prep Time
55macaron cookies 2hour
Cook Time
17minutes
Ingredients
  • Macaron shells
  • 140 grams egg whites aged, divided
  • 175 grams powdered sugar
  • 175 grams ground almonds
  • 170 grams sugar
  • 45 mililiters water
  • 1 1/2 teaspoon matcha green tea powder
  • White Chocolate Matcha Ganache
  • 140 grams white chocolate melted
  • 60 mililiters cream
  • 2/3 teaspoon matcha green tea powder
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare 3 baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a bowl combine ground almonds, powdered sugar, remaining egg whites, matcha green tea powder and continue mixing until fully incorporated.
  6. Stop beating the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Allow the macaron shells to cool down before removing from the baking sheet.
  10. Prepare ganache by mixing cold cream into melted white chocolate, sieve 1/2 tsp matcha green tea powder in and mix until fully incorporated and smooth. Place in a piping bag
  11. Pipe ganache onto flat side of a macaron shell and sprinkle some matcha powder on top.
  12. Place another shell on top to make a sandwich. Refrigerate for 24 hours before serving.
Recipe Notes

To make little decorative art on shells, dip a toothpick in green food colouring gel and gently draw on top of a shell before baking.Matcha Green Tea Macarons

6 Comments

  1. You offered us the option to convert temperatures to Fahrenheit, but left your oven temperature in centigrade. In America we still use Fahrenheit.

  2. Pingback: Funky Frog Macarons | Baking In Pink

  3. For the filling. Exactly what cream you use? Heavy cream?

    • Hi Ruby! Yes, I use heavy cream 38%.

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