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Matcha Green Tea Macarons with White Chocolate Ganache

Almond macarons take on the delicate, verdant flavor of green tea.
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Author Making it Sweet (Melissa Hiatt) http://www.makingitsweet.com

Ingredients

Matcha Macaron Ingredients

  • 1 1/4 cups confectioners' sugar
  • 1 1/2 cups almond flour
  • 1 tbsp cooking grade matcha green tea powder I used Aiya USA brand
  • 3 large egg whites
  • Pinch of salt
  • 1/4 cup granulated sugar
  • OPTIONAL - All-purpose flour and a 1 1/2-inch round cutter

White Chocolate Ganache Ingredients

  • 1/4 cup heavy cream
  • 6 oz. white chocolate chips or finely chopped

Instructions

For the macarons

  1. Sift confectioners' sugar into a bowl. Whisk in almonds and matcha powder set aside. Line two baking sheets with parchment paper or Silpats (or similar baking mats). (Optional- To accurately make even-sized cookies, mark circles on the parchment or baking mat using a 1 1/2-inch cutter dipped in flour. )
  2. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Slowly beat in granulated sugar until medium-soft peaks form.
  3. Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold the res Firmly tap bottom of bowl on counter to eliminate air pockets.

  4. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets.

  5. Pre-heat oven to 300°F. Allow the unbaked cookies to sit for 30 minutes to harden the tops while pre-heating.

  6. Bake 20-25 minutes, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry). Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.

  7. Spread the bottom of one cookie with white chocolate ganache and sandwich with another cookie.

For the ganache

  1. Place white chocolate in a heat proof bowl
  2. Heat heavy cream until just boiling
  3. Immediately pour over chocolate and stir until smooth
  4. Allow to cool to your desired consistency before using.

Recipe Notes

You can store the sandwiched macarons refrigerated in an airtight container for up to two weeks. They can also be frozen for longer.

Adapted from Martha Stewart's French Almond Macaron