Easy (Matcha Macaron) Green Tea Macaron Recipe

Start your morning with a burst of joy – Green Tea Macarons! These delightful cookies, with their green tea magic and sweet vibes, make my mornings extra special. Making them is a happy ritual, and biting into one? Pure morning bliss!

What is Matcha?

Matcha is a special kind of green tea that comes as a vibrant green powder. It’s not your usual tea bag situation; it’s more like a green tea superhero. The cool thing about matcha is that you’re not just sipping water that touched tea leaves; you’re actually drinking those leaves – in a powdered form. This makes matcha super concentrated and gives it a unique, rich flavor. People often use it in drinks, desserts, or, like we’re talking about today, in the fabulous world of Matcha (Green Tea Macarons)!


What are The Best Fillings for Green Tea Macarons
?

Choosing the perfect filling for your Green Tea Macarons is like picking the best partner for a dance. Here are a few delightful options:

  1. White Chocolate Ganache:
    • A classic choice that complements the matcha’s earthy notes. It adds a creamy sweetness, creating a perfect balance.
  2. Matcha Buttercream:
    • Doubling down on the matcha flavor, a matcha-infused buttercream brings a rich, velvety texture, enhancing the overall tea experience.
  3. Red Bean Paste (Anko):
    • For a touch of Japanese tradition, sweet red bean paste provides a slightly sweet and nutty flavor, creating a delightful contrast to the macaron’s crispiness.
  4. Citrus Zest-Infused Cream:
    • Zest things up! Citrus, like orange or lemon, adds a refreshing twist, cutting through the richness of the macaron shells.
  5. Mascarpone Cheese Filling:
    • Creamy and slightly tangy, mascarpone cheese complements the matcha while offering a luxurious texture.

Ultimately, the best filling depends on your taste preferences. Mix it up and find the pairing that makes your taste buds dance!

The nutrition benefits of the Green Tea Macaron

Eating Matcha Macarons or Green Tea Macarons isn’t just tasty, it’s good for you too! Matcha green tea has stuff called antioxidants that are great for your heart and can help boost your metabolism.

The almond flour in the macaron shells brings healthy fats and proteins, and the white chocolate inside adds some sweetness and calcium. So, when you munch on one of these treats, you’re not just enjoying a yummy snack – you’re giving your body a little boost of good stuff!

How to make “Matcha Macarons” Green Tea Macarons

Ingredients

For the Shells:

  • 65 grams of almond flour
  • 65 grams of powdered sugar
  • 45 grams caster sugar (also known as berry sugar)
  • 50 grams of aged egg whites
  • 1/8 teaspoon cream of tartar or 1 teaspoon lemon juice
  • Green gel food coloring
  • 1 tablespoon matcha powder

For the Filling:

  • 100 grams of finely chopped white chocolate
  • 30 grams of heavy cream

Crafting the Perfect Matcha Macaron Shells

  1. Prepare Ingredients: Allow the aged egg whites to reach room temperature. Access a complimentary macaron template from the Subscriber’s Only Area.
  2. Blend Dry Ingredients: In a food processor, pulse almond flour, powdered sugar, and matcha powder. Sift the dry ingredients, discarding any large pieces of almond that can’t be sifted.
  3. Whip Egg Whites: Using a stand mixer with a balloon whisk attachment, whip the room temperature egg whites on low-medium speed. Introduce cream of tartar when the mixture becomes foamy.
  4. Gradual Sugar Addition: Increase the speed to medium. Once the whisk leaves tracks in the egg whites, gradually add sugar. Turn the speed to medium-high and whip until stiff peaks form. Incorporate green gel color if desired.
  5. Fold in Dry Ingredients: Gently fold the almond flour mixture into the meringue until achieving a “lava” or honey-like consistency.
  6. Piping and Resting: Transfer the batter into a piping bag fitted with a round tip. Pipe round macaron shells onto parchment paper or silicone mats. Allow the shells to develop a “skin” and completely dry before baking.
  7. Baking: Bake at 325°F for 12-14 minutes. Adjust temperature settings based on your oven. Cool the shells completely before removing them.

Crafting the White Chocolate Ganache Filling

  1. Prepare Chocolate: Finely chop or grate the white chocolate.
  2. Heat Cream: Heat the heavy cream in a small saucepan on low heat, ensuring it doesn’t boil over. Once it steams and small bubbles appear, pour it over the chopped white chocolate.
  3. Blend and Cool: Blend the mixture well with a spatula until fully incorporated. Let it cool and firm up slightly before piping.

Assembly

  1. Matching Shells: Pair two similar-sized macaron shells.
  2. Filling with Ganache: Pipe a dollop of ganache in the center of one shell and assemble with the other.
  3. Maturation Before Serving: Place the assembled macarons in an airtight container and allow them to mature for 24 hours before serving. This enhances the flavors.

Notes

Measure the egg whites first and then allow them to age. Avoid substituting meringue powder for this process.

FAQ

Can I use regular green tea instead of matcha powder?

While regular green tea works in some recipes, the unique intensity of matcha powder is key to the distinct flavor of these macarons. Using matcha ensures you get that vibrant green tea kick!

Why is it important to let the macaron shells rest before baking?

Allowing the shells to develop a “skin” is like giving them a power nap. It helps create that perfect crunchy exterior while keeping the inside soft. So, patience pays off for the best texture!

Can I skip the maturation step and eat the macarons right away?

It’s tempting, but giving your macarons a 24-hour maturation period is like letting flavors mingle at a party. It enhances the taste and texture, making the wait totally worth it for a more delicious experience!

(Matcha) Green Tea Macaron

Recipe by Wasian CookeryCourse: Dessert, SnacksCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Matcha green tea infuses the shells of these macarons with delicious flavor. They’re paired with a delightful white chocolate ganache filling.

Ingredients

  • For the Shells:
  • 65 grams of almond flour

  • 65 grams of powdered sugar

  • 45 grams caster sugar (also known as berry sugar)

  • 50 grams of aged egg whites

  • 1/8 teaspoon cream of tartar or 1 teaspoon lemon juice

  • Green gel food coloring

  • 1 tablespoon matcha powder

  • For the Filling:
  • 100 grams of finely chopped white chocolate

  • 30 grams of heavy cream

Directions

  • Crafting the Perfect Matcha Macaron Shells
  • Prepare Ingredients: Allow the aged egg whites to reach room temperature. Access a complimentary macaron template from the Subscriber’s Only Area.
  • Blend Dry Ingredients: In a food processor, pulse almond flour, powdered sugar, and matcha powder. Sift the dry ingredients, discarding any large pieces of almond that can’t be sifted.
  • Whip Egg Whites: Using a stand mixer with a balloon whisk attachment, whip the room temperature egg whites on low-medium speed. Introduce cream of tartar when the mixture becomes foamy.
  • Gradual Sugar Addition: Increase the speed to medium. Once the whisk leaves tracks in the egg whites, gradually add sugar. Turn the speed to medium-high and whip until stiff peaks form. Incorporate green gel color if desired.
  • Fold in Dry Ingredients: Gently fold the almond flour mixture into the meringue until achieving a “lava” or honey-like consistency.
  • Piping and Resting: Transfer the batter into a piping bag fitted with a round tip. Pipe round macaron shells onto parchment paper or silicone mats. Allow the shells to develop a “skin” and completely dry before baking.
  • Baking: Bake at 325°F for 12-15 minutes. Adjust temperature settings based on your oven. Cool the shells completely before removing them.
  • Crafting the White Chocolate Ganache Filling
  • Prepare Chocolate: Finely chop or grate the white chocolate.
  • Heat Cream: Heat the heavy cream in a small saucepan on low heat, ensuring it doesn’t boil over. Once it steams and small bubbles appear, pour it over the chopped white chocolate.
  • Blend and Cool: Blend the mixture well with a spatula until fully incorporated. Let it cool and firm up slightly before piping.
  • Assembly
  • Matching Shells: Pair two similar-sized macaron shells.
  • Filling with Ganache: Pipe a dollop of ganache in the center of one shell and assemble with the other.
  • Maturation Before Serving: Place the assembled macarons in an airtight container and allow them to mature for 24 hours before serving. This enhances the flavors.

Notes

  • Measure the egg whites first and then allow them to age. Avoid substituting meringue powder for this process.
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