Matcha Macarons Recipe
Green Tea cookies filled with tangy dark chocolate ganache, they're addictively delicious!
How to Make the Best Matcha Macarons
These Matcha Macarons are an elegant French dessert that brings together the delicate, nutty flavor of green tea with a rich dark chocolate ganache. The combination of tangy chocolate and earthy matcha creates an irresistibly addictive treat that’s perfect for special occasions or as an impressive homemade gift.
Making macarons is a rewarding but precise process that requires attention to detail. The key to success lies in properly whisking the egg whites to stiff peaks, carefully folding in the matcha-almond mixture without deflating the meringue, and allowing the piped shells to develop their characteristic skin before baking. The result is delicate, chewy shells with just the right amount of crunch.
Once you’ve mastered the technique, you’ll find yourself making these beautiful cookies again and again. The matcha filling paired with the dark chocolate ganache creates a sophisticated flavor profile that’s sure to impress anyone lucky enough to taste them.
Matcha Macarons
Green Tea cookies filled with tangy dark chocolate ganache, they're addictively delicious!
Ingredients
Matcha Macarons
Dark Chocolate Ganache
Instructions
Matcha Macarons
- In a food processor, combine the confectioners sugar, almond meal, and matcha. Pulse until all ingredients are finely combined. Set aside.
- In a standing mixer fitted with the whisk attachment, begin to whisk the egg whites and add the granulated sugar right after you get the mixer started. Mix on medium speed until egg whites form firm peaks. (If you stop the mixer and lift the whisk it will form a peak and doesn't drip off the attachment, they are ready.)
- Using a rubber spatula, delicately fold in the dry ingredients to combine without breaking the fluffy egg whites—exactly 40 turns with the spatula to get the perfect consistency with combined ingredients. Carefully transfer mixture to a piping bag with a round piping tip and pipe 1.5" circles onto baking sheets fitted with parchment paper.
- Once piped, hit the baking sheets on the counter top to release the air bubbles in the cookies.
- Preheat your oven to 300°F and let the cookies rest for about 45 minutes to 1 hour. The cookies will be ready when they develop a 'skin' and you can touch the cookie and the batter does not stick to your finger. Bake one tray at a time, on the middle rack of your oven, for 20-25 minutes.
Dark Chocolate Ganache
- Melt the dark chocolate chips and combine with sour cream to create the ganache filling.
- Once the macarons have cooled completely, pair them together with a small dollop of ganache between two shells.
Notes
- The macaron shells require precise folding technique to achieve the characteristic 'feet' at the base.
- Egg whites must be room temperature for best results.
- The resting period before baking is crucial for developing the proper skin on the macarons.
- Use high-quality matcha green tea for the best flavor.