This is not my own recipe. I recently tried Kaori’s The PERFECT Green Tea Macaron Recipe (plus Macaron Do’s and Dont’s) and they really did turn out to be the perfect green tea macaron recipe so I decided to share this terrific recipe here with a slight twist on the filling. Unfortunately Kaori’s Cooks website is no longer available but I have the recipe below.
I’ve made macarons (or at least attempted to) many times in the past before, but they were never successful. After 3 attempts at making macarons I had given up, and that was back in 2012. I haven’t made macarons since then. But after reading her blog, I had to try it out for myself.
Recipe makes around 40-50 macarons when piping at 1.5 inches. Makes 70-80 when piping at 1 inch
Ingredients for the shell :
300 grams of powdered sugar
300 grams of almond flour
3 -4 tablespoons of matcha powder (depends on your preference)
110 grams of aged egg whites (leave egg whites out for 5 hours)
100 grams of egg whites (separate from above)
300 grams of white granulated sugar
75 grams of water
Sift together 300 grams powdered sugar and 300 grams almond flour (must do step).
Sift in 3 tablespoons of matcha powder (I personally like really strong matcha flavour so I would add at least 4 tablespoons of matcha powder). Kaori’s original recipe calls for gel green food coloring but I decided not to add in food colouring (for the simple reason that I didn’t have any).
Then add 110 grams aged egg whites (leave egg whites out for at least 5 hours or more to age them) and mix until it becomes a paste. Then set aside.
Then in another bowl make the Italian Meringue.
Combine 300 grams white granulated sugar with 75 grams of water in a pot and heat on medium high until it reaches 234 degrees Fahrenheit (I personally didn’t use my thermometer because I couldn’t find it but I watched it boil for around 6 minutes and made sure it didn’t turn colour) then start whisking 110 grams of egg whites on medium high speed. When the sugar water mixture hits 244 degrees Fahrenheit start pouring it into the egg whites (from my experience the egg whites themselves were not at high peaks at this point yet, they were half-way there I would say). During the entire process don’t stop whipping the egg whites.
When the outside of the bowl feels just slightly warm (cooled down from being very hot), the egg whites are ready. They should look like melted marshmallows.
Then add the meringue one dollop at a time into the matcha paste that you had made earlier. Afterwards combine the sifted almond flour and icing sugar in with the meringue. Fold it in carefully. When all of it is combined transfer the batter into a pastry bag. I used a plastic disposable bag and just cut off the tip to make around a ½ inch tip.
Line baking pans with parchment pat and pipe the mixture onto the pan. Leave around an inch between each macarons because they tend to continue spreading after you pipe them.
Before you bake them make sure to hit the baking tray on the table around three times to get rid of any excess air bubbles. Let them sit on the counter for at least 15 minutes, so that they dry out, before you put them in the oven.
Preheat the oven at 320 degrees and bake for 12-14 minutes.
Then allow them to cool before piping on the filling.
Green tea buttercream cream cheese filling:
114 grams of unsalted butter
150 grams of powdered/confectioners sugar
100 grams of cream cheese at room temperature
3 tablespoons of matcha powder (I added more because I like the match flavour to be stronger)
Combine 115 grams of unsalted butter at room tempterature, 150 grams of powdered sugar/confectioners sugar, 100 grams of cream cheese at room temperature, 3 tablespoons of matcha powder (I added more because I like it stronger) until smooth.
Dark chocolate ganache filling:
100 grams of whipping/heavy cream
100 grams of dark (75%+ I used 90%) chocolate
Heat 100 grams of whipping cream/heavy cream until almost boiling and pour over 100 grams of dark chocolate. Then stir till its melted and set aside for an hour until it’s harder. Then whip on high until it’s slightly fluffier and less dense.
Fill one piping bag with green tea filling and another with dark chocolate ganache filling
Pipe a little bit of the dark chocolate ganache filling in the center of the shell and then pipe the green tea filling around the dark chocolate ganache filling. Then place the other shell on top and slightly press on it so the filling comes out a little bit.
Viola there you have it. A bitter yet sweet matcha macaron. Good even after you store it in the refrigerator for 24 hours.
So Let’s Wander and release the inner Chubster