Macaron Shells Infused with Green Tea Powder
Matcha Green Tea Powder is one of my favourite flavourings to use in baking because the flavour is so stable and comes out true to taste across a variety of different baked goods. This is the case for macarons as well.
Matcha Green Tea has a slightly bitter flavour and a very fragrant nose. When paired with a sweet filling, it is the absolute best combo.
I’ve tried pairing this matcha shell with both a Chocolate Ganache and White Chocolate “Ganache”. The White one was the hands down winner because it did the best job in highlighting the distinct characteristics of the bitter matcha flavour. This will be the recipe that I will be sharing with you today.
Ingredients for the Shells:
- 65 grams almond flour (Read: How to make your own almond flour)
- 65 grams powdered sugar
- 45 grams castor sugar (or a.k.a “berry” sugar or extra fine granulated sugar)
- 50 grams egg white - aged* (Read: How to age egg whites)
- 1/8 teaspoon cream of tartar or 1 teaspoon of lemon juice
- Green GEL Colour of your choice (DO NOT use liquid color)
- 1 tablespoon matcha powder
Ingredients for the Filling:
- 100 grams chopped white chocolate
- 30 grams heavy cream
Matcha Macaron Shells Instructions
- Set aged egg whites out at room temperature.
- Print out free macaron template in the Subscriber's Only Area.
- Pulse almond flour, icing sugar, and matcha powder together in a food processor.
- Sift dry ingredients. Discard big pieces of almond that can't be sifted.
- IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
- With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
- Add cream of tartar when it becomes foamy.
- Turn up the speed to medium.
- Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
- Turn the speed up to medium-high and whip until stiff peaks.
- Add green gel colour if desired to meringue.
- Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency.
- Transfer batter into piping bag fitted with a round piping tip.
- On parchment paper or silicone mats, pipe the round macaron shells.
- Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking.
- Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure.
- Once baked, let cool completely before removing from the baking mat/parchment paper.
White Chocolate Ganache Macaron Filling Instructions
- Chop up or grate white chocolate into fine pieces.
- Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil.
- Once it starts to steam and small bubbles appear on the side, immediately pour it over the chopped white chocolate.
- Blend well with a spatula until fully incorporated.
- Let it cool and firm up a bit before piping
- Find two similar sized macaron shells.
- Pipe a dallop of the the ganache in the center of one of the shells, assemble with the other shell.
- Place in an airtight container and let mature for 24 hours before serving. Enjoy!
*Egg whites should be measured first and then aged. DO NOT use meringue powder as a substitute.