Today I am joining Sunday Supper for a special event, the #Cookielicious Exchange Party!
With Thanksgiving now over, it is time to turn the focus to Christmas and holiday baking. For the exchange party, I made these Green Tea Macarons with Chocolate Ganache. The Matcha (green tea powder) adds a natural green color without the use of artificial additives. The green macarons are paired with a chocolate ganache filling. I used bittersweet chocolate chips, but semisweet or dark would also work well.
This particular macaron recipe uses the Italian meringue method to beat the egg whites. A sugar syrup is heated to 230 degrees F before slowly pouring into the soft-peaked egg whites. The egg whites are continuously beaten until stiff and shiny. They are then gently folded into finely processed ground almonds and powdered sugar. The batter is transferred to a piping bag and piped into circles on parchment lined baking sheets. The sheets are heavily tapped against the counter to remove air bubbles and allowed to rest uncovered to dry before baking. If done correctly, the macaron shells will form “feet” around the edges and the dried edges will give way to a soft, chewy center.
I love macarons, but have not had a great track record in successfully making them. Most of my attempts this year have been fails, but I finally got a 50% success rate with this batch! Each time I make them, I learn where I went wrong to fix for next time. With these Green Tea Macarons, my 50% failure was due to too much heat on the bottom rack. I read that doubling the baking sheets on the bottom will help this.
My previous failures have generally been attributed to overmixing- easy to do with an overzealous 3 year old helper. 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 texture to shoot for described as “molten lava.”
For the ground almonds, I generally use almond meal. You can also process whole almonds in the food processor.
I recommend using the metric measurements, but have also included the US Customary conversions.
If you want to make sure every macaron shell is the exact same size, use a circular cookie cutter to draw circles on the parchment paper, then flip it over so the drawn part is on the bottom (use the white translucent parchment paper so the circles can be seen through the top). When piping, make sure to hold the pastry bag and tip completely vertical. I haven’t tried it yet, but Silpat also makes a macaron mat: Silpat AE420295-22 Macaron Mat.
If your oven bakes unevenly, it helps to rotate the sheets halfway through baking.
Save these for a day with lower humidity.
Check out what everyone else made for the event!
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- 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
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Funfetti Marshmallow Cookies by Brunch with Joy
- Gingerbread Snowflake Cookies by Grumpy’s Honeybunch
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes byThe Crumby Cupcake
- Pfeffernüsse by Feeding Big
- 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
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Green Tea Macarons with Chocolate Ganache
Adapted from Yummy Workshop
150 grams (3/4 cup) granulated sugar
50 milliliters (10 teaspoons) water
120 grams (4) egg whites, room temperature and divided
35 grams (2 1/2 tablespoons) granulated sugar
150 grams (1 1/2 cups) ground almonds
150 grams (1 1/2 cups) powdered sugar
2 tablespoons Matcha (green tea powder)
115 grams (4 ounces) semi-sweet or dark chocolate, chips or chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature and diced
To make the macaron shells: In a small saucepan, heat the 150 grams sugar and water over medium heat until the temperature reaches 230 degrees F.
While the sugar syrup is heating, add 2 of the egg whites (60 grams) to a stand mixer with a whisk attached or a large bowl and beat with the 35 grams sugar until soft peaks form.
Turn the mixer to low and slowly pour in the syrup right where the egg whites meet the bowl once it has reached 230 degrees F. Increase the mixer to high once all the syrup has been added. Continue to beat until the egg whites are shiny and cooled, 10-15 minutes.
In a food processor, blend the almonds and powdered sugar until finely ground. Transfer to a large bowl and mix in the green tea powder. Add the remaining 2 egg whites (60 grams) without mixing.
Line baking sheets with parchment.
Gently fold the beaten egg whites into the ground almonds and sugar until combined, but be careful not to overmix. It should be the consistency of “molten lava” but not runny. Transfer the batter to a piping bag fitted with a .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.
Tap the baking sheets against the counter to remove excess bubbles. Allow to rest uncovered 30-40 minutes to form a shell.
Preheat oven 325 degrees F.
Bake the macarons in preheated oven until the tops become firm, 10-15 minutes. Allow to cool before removing from baking sheet.
To make the chocolate ganache: In a small bowl, add the chocolate chips.
In a small saucepan, heat the heavy cream over medium heat just until boiling. Pour in the bowl over the chocolate chips. Allow to sit for 30 seconds before whisking to combine. Mix in the diced butter until melted and smooth. Transfer to a piping bag or ziplock bag (to later snip off the corner). Refrigerate until thickened enough to pipe.
Pair the cooled macaron shells based n the closest matched shapes. On the bottom of one of the shells, pipe some chocolate ganache and gently cover with with bottom of the other macaron shell. Lightly press together until the chocolate reaches the edges. Repeat with remaining pairs.
Refrigerate in single layers for 24 hours and up to a week. Bring to room temperature for 1 hour before serving.