Matcha + White Chocolate = HEAVEN!!! iykyk 😉 But seriously, this flavor combination is one of my favorites. The matcha white chocolate ganache is to die for. This one is for all of my green tea lovers! Keep scrolling for the delicious recipe to make these Matcha Macarons.
Before starting, gather and measure all of your ingredients out.
Special Equipment Needed:
- Kitchen Scale
- Handheld or Stand Mixer
- Silicone Baking Mat
- Half Baking Sheet – Aluminum (If you are using a baking sheet that’s made of different material, your baking time and temperature will be different.)
- Piping Bags (2 large, 1 small)
- Sifter
Tips and Tricks
Making Meringue – The meringue in a macaron recipe is critical. It is the base of the batter! To ensure success, let me walk you through the process. To begin, you want a clean bowl. Preferably one made of metal or glass. Plastic isn’t preferred as it is porous and if there is ANY grease residue on your bowl, your meringue will not succeed. You will whip your egg whites until they start to foam. This should only take a few seconds. Then while whisking, add in your cream of tartar followed by gradually adding in your granulated sugar. Continue whisking on high speed until you’ve reached stiff peaks. Voila, you have meringue!
Macaronage – This is the fancy term for folding (very gently) your dry ingredients into the meringue. You will do so by sifting half of the already sifted almond flour, powdered sugar, and matcha powder into your meringue. Gently fold together with a rubber spatula until it is mostly incorporated. Then sift the remained dry ingredients into the batter and continue folding until the batter has a consistency of “flowing lava.” You’ll want to be able to make a figure 8 without the batter breaking. You don’t want to over mix so be sure to check the consistency often.
Piping – Before filling a piping bag with the macaron batter, you can fit it with a round tip. I prefer to just measure 1.25 inch up from the tip and cutting a straight line across as pictured in image #5. While piping the macaron shells you’ll want to hold the bag perpendicular to the silicon mat and DO NOT LIFT WHILE PIPING. Pipe shells that are around 1 inch in diameter. After you’ve piped all of your macaron shells, lift up the baking sheet and drop it on your counter 3-4 times. This will pop any air bubbles in the batter. If you skip this step, your shells may end up a wee bit wonky! I hope you enjoy making this Matcha White Chocolate Macaron Recipe. 🙂
Explore more macaron recipes here!
How to Make Matcha Macarons
Macaron Shells
Matcha White Chocolate Ganache
Instructions
Whipped Matcha White Chocolate Ganache
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Using a double boiler, combine the white chocolate, heavy cream, and (sifted) matcha powder. Heat until the chocolate has melted. Then blend that mixture with an immersion blend for about 1 minute. Cover and refrigerate. Before piping, whip with a hand mixer for about 2 minutes.
Macaron Shells
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Sift the almond flour, powdered sugar, and matcha powder into a bowl and set aside. Measure the granulated sugar in a small bowl and also set that aside.
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Next, in a large bowl add egg whites. Whisk the egg whites and add the cream of tartar once they start to foam (this should only take a few seconds.) Then gradually add in the granulated sugar while whisking. Whisk on high until you have stiff peaks. This is the meringue.
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Then sift half of the already sifted almond flour, powdered sugar, and matcha powder into the meringue. Gently fold with a rubber spatula until it is mostly incorporated. Sift in the remaining dry mixture and fold it in until the batter has the consistency of "flowing lava."
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Prepare the baking sheet by flipping it upside down and line it with a silicone mat.
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Fit a piping bag with a round tip. Then fill the bag with the batter and pipe the shells by holding the bag perpendicular to the baking sheet. Pipe until the shells are 1 inch in diameter. Do not lift the bag while piping. Once all of the shells are piped, pick up the baking sheet and drop it on the counter 3-4 times to pop any air bubbles in the batter.
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Let the shells rest for 45 minutes to form a skin. Preheat your oven when there is 15 minutes left on the timer. Bake @ 320 degrees Fahrenheit for 16 minutes.
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Once the shells have been baked and cooled, remove them from the silicone baking mat. Then pair up the shells with their "twin."
Assembly
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Pipe a dollop of the white chocolate matcha ganache onto the bottom macaron shell. Then take the top shell and "sandwich" them shells together with the ganache in the middle.
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Store in an airtight container and refrigerate overnight so the macarons can "mature." Take the macarons out of the fridge at least 10 minutes before eating so the ganache can soften.
