A recipe for Matcha Macarons with Chocolate Ganache for #SundaySupper’s Cookielicious Exchange Party! These delicate green tea macarons are filled with a rich and creamy dark chocolate ganache.
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Sunday Supper is getting together today with a special event- the #Cookielicious Exchange Party! I am joining in with a recipe for these Matcha Macarons with Chocolate Ganache.
Matcha Macarons with Chocolate Ganache
Macarons continue to be one of my favorite challenges. They can be particularly tricky to pull off, but do become easier with practice. I especially love the contrast in these Matcha Macarons with Chocolate Ganache. The chewy, delicate green tea macaron shells pair beautifully with the rich, indulgent dark chocolate ganache filling.
The macaron shells are a natural earthy green color with the addition of the matcha (green tea powder). For a more brilliant green, add a little green gel food coloring (do not use liquid) to the egg whites after beating them until stiff and before folding in the dry ingredients.
Matcha is a powder created by grinding whole green tea leaves. There are various grades. The higher quality grades are made from the fine, new leaves from the very top of the Camellia sinensis tea bush. Use the premium grades for drinking, while the lower culinary grades are fine for baking. Be careful when storing matcha. It can become stale and brownish when exposed to oxygen. I have been able to find matcha at the local markets with Japanese ingredients and more recently in the tea section of larger supermarkets. It is also available on Amazon: Matcha Konomi and less expensive: Jade Leaf Matcha Green Tea Powder.
Looking for more Macaron recipes?
- I recommend using the metric measurements for the macaron shells for best results, but have also included the US Customary conversions.
- If possible, bake these on a day with lower humidity. Rain is not your friend here.
- For the ground almonds, I generally use almond meal/flour. You can also process whole almonds in the food processor. Just make sure the almonds and powdered sugar are very fine to create smooth macaron shells.
- Aged, room temperature egg whites are best for whipping into stiff peaks.
- My previous failures have generally been attributed to overmixing- easy to do with overzealous young helpers. You want to gently fold in the beaten egg whites until they are completely combined, but not to the point of being runny. I have seen the resulting texture described as “molten lava” and others have listed an average of 40-65 folds.
- If you want to make sure every macaron shell is the exact same size, use a silicon macaron mat or make your own by drawing circles using a circular cookie cutter on parchment paper, then flip it over so the drawn part is on the bottom (use white translucent parchment paper so the circles can be seen through the top). When piping, hold the pastry bag and tip completely vertical.
- Putting the baking sheets filled with piped macarons under my ceiling fan works well on helping create the shells before baking. They should be dry enough that the tops don’t stick to the finger when lightly touched. Make sure the fan is evenly overhead and not blowing air from the side. This may create uneven and oval macarons.
- If your oven bakes unevenly, it helps to rotate the sheets halfway through baking.
- Refrigerate the macarons for about a day to allow the flavors to settle. Quite a few of mine didn’t make it that long. They can be refrigerated for up to a week- again, mine didn’t make it that long. Bring to room temperature about 15-30 minutes before serving for the best texture.
Check out what everyone else made for the event!
- Adaptable Marshmallow Bars by Get the Good Stuff
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chocolate – Pear Biscotti by What Smells So Good?
- Coffee Cake Cookies by Pies and Plots
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Gingerbread Snowflake Cookies by Grumpy’s Honeybunch
- Matcha Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha Chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Pistachio Oatmeal Cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
Matcha Macarons with Chocolate Ganache Recipe
Adapted from Yummy Workshop
Matcha Macarons with Chocolate Ganache
- 100 grams (1 cup) ground almond flour
- 200 grams (2 cups) powdered sugar
- 1 1/2 tablespoons Matcha green tea powder
- Pinch salt
- 100 grams (~3 large) egg whites
- 50 grams (1/4 cup) granulated sugar
- 170 grams (6 ounces) semi-sweet or dark chocolate chips or chopped
- 118 milliliters (1/2 cup) heavy cream
To make the Matcha Macarons:
- In a food processor or blender, pulse the almond flour, powdered sugar, and matcha a few times until fine. Do not over pulse. Sift into a bowl with the salt.
- In another bowl, beat the egg whites with a hand or stand mixer until frothy. Continue beating while slowly adding the granulated sugar until stiff peaks form.
- Gently fold the beaten egg whites into the ground almond and powdered sugar mixture until combined, but be careful not to overmix. It should be the consistency of “molten lava” but not runny, about 40-65 folds. Transfer the batter to a piping bag fitted with a 0.4 inch (10 mm) circular tip.
- On a parchment lined baking sheet, pipe 1 1/2 inch (4 cm) circles at least 2 inches apart. Repeat with remaining baking sheets. If your oven runs hot, place an empty baking sheet under each baking sheet with the macarons to offer some protection against the heat.
- Firmly tap the baking sheets against the counter to remove excess bubbles. Allow to rest uncovered 30-60 minutes to form a shell.
- Preheat oven to 300˚F (150˚C).
- Bake the macarons in preheated oven until the tops become firm, 15-20 minutes. Allow to cool before removing from baking sheet.
To make the Chocolate Ganache:
- Pour cream into small saucepan over medium heat. Right before coming to a boil, remove from heat and add the chocolate chips. Allow to rest for 30 seconds before mixing until smooth.
- Transfer to a small bowl, cover, and refrigerate, whisking occasionally, until firm enough to pipe.
- Transfer the ganache into a bag fitted with a number 8-10 tip.
- Pair together the cooled macaron shells that are similar in shape. Pipe the chilled chocolate ganache onto half of the bottom side of the shells. Top, bottom side towards filling, with remaining shells. Gently twist until the ganache filling reaches the edges. Repeat with remaining pairs.
- For best results, refrigerate for 24 hours before serving.