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.
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.