Matcha macaroons

A soft and brittle macaroon shell, garnished with a Japaneese green tea creamy inside.


Recipe for 25 macarons

For the macarons shells

110 Gr
Almond powder
225 Gr
Icing sugar
120 Gr
Egg white
1 Pinch(es)
Green food coloring
50 Gr

For the matcha cream

150 Gr
150 Gr
Cream 35%
4 Unit(s)
Egg yolk
30 Gr
250 Ml
White chocolate
2 Leaf(ves)
8 Gr
Matcha tea

Preparation time: 45 min

Preheat your four at 295 °F

  • Shells preparation
    The day before, separate the whites from the yolks and keep the whites at room temperature in an airtight container. In the cutter, put the almond powder and the icing sugar, mix it for a minute and pass it through a sieve.In the bowl of a kitchen aid mixer begin whipping the egg whites with a pinch of salt. Whip them until they get fluffy and start detaching from the sides of the bowl. At this stage add in the sugar and continue whipping for a few minutes until it thickens and gets shiny.Combine the egg whites with the remaining dry ingredients by folding it with a spatula. Mix a little bit more rapidly in the end until you get a smooth, almost toothpaste like, texture. Fill a pastry bag lined with a small plain tip with this mixture. Pipe the mix into little discs on a baking sheet lined with parchment paper. Dry for 5 to 10 minutes and then bake for 12 to 15 minutes.
  • For the matcha cream
    Rehydrate the gelatine leaves in cold water. In a saucepan, boil the milk and cream with the chosen flavor. In a bowl, beat the yolks and sugar with a whisk. Pour a part of the boiling mixture over your yolks. Reduce heat, return everything to saucepan, and stir constantly with a spatula, until the it thickens (82 C). Add the gelatin and mix well, Strain the mixture into a bowl. Pour the white chocolate, wait 30 seconds and stir. Place the cream obtained in the refrigerator until it cools down completely. You also can transfer your cream on a baking sheet to speed up the cooling process.
  • To garnish your macaroons
    Cool shells completely macaroons, put some filling on one of the shells and close with a second shell.
Always keep your macaroons in an airtight container in the refrigerator if you eat them the same day, or freeze it you plan to enjoy them later.

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