This matcha craze doesn’t seem to be subsiding so let’s add to the green tea fun! The slight bitterness of matcha works so well in desserts as the sweetness mellows the bitterness slightly, creating the perfect balance.
Here, I’ve made two fillings: matcha buttercream and a dark chocolate ganache. Both are great accompaniments with matcha – the first is buttery, floral and perfect for a green tea lover, and the second is rich, smooth, and decadent.
Macarons are infamously difficult to perfect, but it just requires a few practices. This great video from Talita makes it look so easy! And the trick to softer, moister macarons is to wait a few days before eating, or add the filling and serve the next day. Trust me, the patience is worth it!
Matcha Macarons (makes 16 macarons)
- 60 grams egg whites
- 76 grams almond meal
- 90 grams powdered sugar
- 46 grams granulated sugar
- 1 tsp matcha powder
- Pinch cream of tartar
- Preheat your oven to 180C/350℉.
- Line two baking pans with greaseproof paper and lay macaron templates underneath.
- Pulse the ground almonds and icing sugar in the food processor and sift into a bowl to remove most of the large clumps. If a few small pieces remain, you can add back in the bowl or leave them out (depends how neat you want them).
- In a clean bowl, beat the egg whites on medium speed until foamy.
- Add the granulated sugar and process for 2-3 minutes until the granulated sugar has been incorporated and the mixture is thick.
- Add the cream of tartar and the matcha powder and whisk the egg whites on high until stiff, glossy peaks form.
- Add ⅓ of the almond meal mixture to the egg whites. Using a spatula, fold in the dry ingredients a few times following the curve of the bowl and towards the center. Once the first ⅓ of the dry ingredients have been mostly incorporated repeat with the second ⅓ then the the remaining ⅓ of the almond meal mixture. Do not overmix as you want a thick, glossy batter that flows thickly from the spatula. You should have a ribbon of batter that takes about 20 seconds to be incorporated back into the mixture.
- Transfer the batter to a pastry bag fitted with a plain round tip. Pipe 4cm rounds (following a template) onto the greaseproof paper. I pipe with the tip directly above the baking sheet and use a slight swirling motion from the center of the round, pushing the batter out.
- Tap the baking sheets against the counter a few times to remove air bubbles, and let the macarons rest until a skin forms. They’re ready to bake when the batter doesn’t stick to your finger.
- You should only bake one sheet at a time, otherwise the bottom tray will not rise well (I’m speaking from experience!) Bake for 13-14 minutes, rotating the sheet halfway through the baking period. The feet should develop in the first 5-6 minutes. Be careful not to let the macarons get brown. Remove the first batch from the oven and repeat the same steps with the second.
- Let the baked shells sit in the baking sheet for about 5 minutes before transferring them to a cooling rack. You will know they are done when they lift easily off the parchment paper or silicone baking mat. If the shells stick, they’re undercooked.
- Fill with your favourite filling and serve the next day.