Matcha Macarons with White Chocolate Ganache

To keep the shells of these matcha cookies smooth, we put the powder in the ganache rather than the meringue. The macarons pair almond shells with a white chocolate filling containing about 2 tsp (4 g) matcha. For about 24 pieces, allow 55 minutes of work, 40 minutes of baking in two batches and 1 hour 30 minutes of waiting.

• Preparation 55 minutes
• Baking 40 minutes
• Resting 1 hour
• Cooling 30 minutes
• Total 3 hours 5 minutes
• Yield 24 macarons
• Equipment scale, fine sieve, mixer, flexible spatula, two baking sheets, parchment paper, piping bag, saucepan and bowl

The ganache lets us adjust the tea's color and flavor without changing how the shells hold together.

Matcha and white chocolate macaron ingredients

• 2.6 oz (75 g) room-temperature egg whites
• 2.6 oz (75 g) granulated sugar
• About 1/3 tsp (1 g) cream of tartar
• 3.5 oz (100 g) powdered sugar
• 3 oz (85 g) fine almond flour
• 6 oz (170 g) white baking chocolate
• About 1/4 cup (60 ml) heavy cream
• About 2 tsp (4 g) matcha

How to make matcha macarons

1. Line two baking sheets with parchment paper.
2. Sift the 3.5 oz (100 g) powdered sugar and 3 oz (85 g) almond flour together.
3. Beat the 2.6 oz (75 g) egg whites with the 2.6 oz (75 g) granulated sugar and about 1/3 tsp (1 g) cream of tartar at medium speed for 3 minutes.
4. Whisk at medium-high speed for another 5 to 6 minutes, until the shiny meringue forms a soft peak.
5. Fold the sifted dry ingredients into the meringue with the spatula.
6. Work the batter against the side of the bowl until it falls in a slow ribbon.
7. Fill the piping bag with the batter.
8. Pipe 48 rounds about 1 1/2 inches (4 cm) across onto the two sheets.
9. Tap the sheets to bring air bubbles to the surface.
10. Let the shells dry for 1 hour at room temperature, until the surface no longer sticks to your finger.
11. Chop the 6 oz (170 g) white chocolate into a bowl.
12. Heat about 1/4 cup (60 ml) cream until the first gentle bubbles appear.
13. Sift about 2 tsp (4 g) matcha into the hot cream.
14. Pour the cream over the white chocolate.
15. Stir until the ganache is smooth.
16. Let the ganache thicken while the shells rest.
17. Preheat the oven to 320°F (160°C) near the end of the resting time.
18. Bake the first sheet for 20 minutes at 320°F (160°C).
19. Bake the second sheet for 20 minutes at 320°F (160°C).
20. Let the shells cool for 30 minutes on their sheets.
21. Match the shells in pairs of similar size.
22. Pipe about 2 tsp (9 g) ganache onto one shell in each pair.
23. Close each macaron with the second shell.
24. Press the assembled shells together lightly.

We prefer checking the ribbon rather than counting spatula strokes. Batter that's still stiff keeps a point after piping; batter that's too loose spreads without shape. The crust should look matte before the shells enter the oven. If the air is humid and the shells still stick to your finger after one hour, extend the rest and bake later.

Which matcha goes into the macaron ganache?

For these almond macarons, we choose Essence matcha for the ganache: about 2 tsp (4 g) is enough in the filling without adding powder to the shells, which are sensitive to mixing. The nuances of matcha meant for drinking with water would be harder to taste behind the chocolate and cream.

Macarons or coconut macaroons: what's the difference?

A macaron has a smooth shell made from whipped egg whites and almond flour, filled after baking. To skip whipping the whites, shape matcha coconut macaroons into cones instead, then refrigerate them for one hour.

Our tip. Weigh the egg whites instead of counting eggs. Egg sizes vary; 2.6 oz (75 g) gives a steady starting point for this amount of almond flour.

Allergens. Eggs, almonds and milk. Check the white chocolate label for soy.