Matcha Macarons with Chocolate Ganache

A recipe for Matcha Macarons with Chocolate Ganache! These delicate green tea macarons are filled with a rich and creamy dark chocolate ganache.

Sunday Supper

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 have featured a handful of flavors on the blog including my S’mores Macarons and Irish Cream Macarons. Today, I am sharing another favorite combination- chocolate and matcha!

These Matcha Macarons with Chocolate Ganache have such a wonderful contrast of textures and flavors. The chewy, delicate green tea macaron shells pair beautifully with the rich, indulgent dark chocolate ganache filling. 

Matcha

Matcha is a powder created by grinding whole green tea leaves. It adds a natural earthy green color and light flavor to these macarons. For a more brilliant green, add a drop or two of green gel food coloring (do not use liquid) to the egg whites after beating them until stiff and before folding in the dry ingredients.

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.

A Few Matcha Macaron Tips

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.

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. Do not process the almond flour so much that it turns into almond butter.

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 assembled 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 rarely make it that long.

Bring to room temperature about 15-30 minutes before serving for the best texture. 

Check out what everyone else made:

• 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
• 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
• Mudslide Cookies by Books ‘n Cooks
• Pistachio Oatmeal Cookies by Caroline’s Cooking
• 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

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3 from 1 vote

Matcha Macarons with Chocolate Ganache

A recipe for Matcha Macarons with Chocolate Ganache! These delicate green tea macarons are filled with a rich and creamy dark chocolate ganache.

Course Dessert

Cuisine French

Keyword chocolate, dessert, ganache, green tea, macaron, matcha

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 24 Macarons

Ingredients

Matcha Macarons:

• 100 grams (1 cup) ground almond flour
• 230 grams (2 cups) powdered sugar
• 3 grams (1 1/2 teaspoons) Matcha green tea powder
• pinch salt
• 90 grams (3 smaller large) egg whites
• 50 grams (1/4 cup) granulated sugar

Chocolate Ganache:

• 170 grams (6 ounces) semi-sweet or dark chocolate chips or chopped
• 120 milliliters (1/2 cup) heavy cream

Instructions

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 the mixture into a bowl and stir in 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 millimeter) circular tip.
• On a parchment lined baking sheet, pipe 1 1/2 inch (4 centimeter) circles at least 2 inches (5 centimeters) 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 to room temperature before removing from baking sheet.

To make the Chocolate Ganache:

• Pour the cream into a small saucepan over medium heat.
• Once steaming, but not yet 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 circular number 8-10 tip.

To assemble:

• 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 to allow the flavors to settle, then bring to room temperature for 15-30 minutes before serving.