Matcha Macarons
The history of macarons began in France and has since spread worldwide. The matcha version combines the refreshing, slightly bitter taste of Japanese green tea with the creamy sweetness of white chocolate. This macaron is an ideal choice for those who love unique and distinct flavors. Matcha macarons are best enjoyed after resting for an hour or two, allowing the flavors to meld together and create a truly harmonious treat.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin whisking the egg whites until foamy. Gradually add the granulated sugar, continuing to whisk until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, which can deflate the batter.
5
Transfer the batter to a piping bag and pipe even circles onto a baking sheet lined with parchment paper, creating perfect round macarons.
6
Let the macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on top.
7
Preheat the oven to 300°F (150°C) (convection), then bake the macarons for 12-15 minutes. The bottoms should easily release from the parchment paper.
8
For the matcha filling, melt the white chocolate over a double boiler, then combine with the butter, heavy cream, and matcha powder.
9
Stir the matcha-white chocolate ganache until smooth, then let it cool.
10
Fill the cooled macarons with the matcha ganache, then top with another macaron shell.
11
Let the finished macarons rest for an hour or two to allow the flavors to meld.
