Sunday, August 18, 2013

Green Tea Macarons

I love eating green tea flavored desserts. Ice cream (!!!), cake, mochi, macarons... almost anything! It's such a unique flavor that has a great balance of creamy, sweet, bitter, and herbal. Since green tea is one of my favorite flavors, I absolutely had to make some green tea macarons! I took these to a picnic for my church and they were definitely a popular flavor. Though making these are incredibly time consuming, they are  worth trying out! Making macarons is a delicate process and they are a very finicky dessert, so don't be discouraged if they do not come out the first few times. Just keep trying! Practice makes perfect, and each time will be a new experience and story to share.

Green Tea Macarons (makes about 20 macarons)

100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
Matcha Powder

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
11. Before they dry, use a fine sifter to sprinkle some matcha powder or ground green tea leaves on one side of the shell. 
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Green Tea White Chocolate Ganache
4 oz White Chocolate
3 oz Heavy Cream
1 tsp Matcha Powder

1. Place white chocolate into a bowl.
2. In a separate, small bowl, place matcha powder and mix with about 1 tbsp of cream to create a paste.
3. Heat the remaining heavy cream until it boils. Mix in the paste until the powder is completely dissolved.
4. Pour the hot cream over the white chocolate. Gently stir until combined.
5. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop.
6. Allow to cool to room temperature before using.

1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the ganache so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them.
Enjoy and share these macarons with your closest friends, they will go fast! If you have any suggestions for future macaron flavors, post a comment!

Until next week, happy munching! :)


  1. Wow... to cool. pro

  2. Love this! Green tea is one of my favs too - I just made match mochi for my husband for Valentine's Day and I've got a huge tub of green tea ice cream in the freezer right now. Definitely going to try these macarons.

  3. This comment has been removed by the author.

  4. YAASSSSS THIS LOOKS AMAZING! I can't wait to try out your recipe next week! :) I've been wanting to make macarons for a while already. Thanks for sharing!

  5. I tried your recipe but my macarons came out lacking any green tea flavour. Do you have any tips for having a stronger green tea flavoured macaron?

    1. If you're using matcha powder, generally the flavor is pretty strong. The flavor should come primarily from the filling, so you can always add more matcha powder to the ganache. Using ground green tea leaves will leave a weak flavor. The type of matcha powder you use can also affect the strength of the flavor. Generally, Maeda En brand has a potent flavor. Other brands may require more. Good luck!

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