Matcha Green Tea Macaroons & Chocolate Ganache

Matcha green tea brought back from the organic store, and a desire to make macaroons (it's been a long time!).

I hadn't gone back to macaron in ages!

But hey, it's a bit like cycling, once you get the hang of it, it won't be forgotten.

So let's go for a whole green batch! I chose to flavor the shells with matcha tea and garnish them with dark chocolate ganache, the two flavors work pretty well together.

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Matcha Green Tea Macaroons & Chocolate Ganache

The ideal combination of chocolate and green tea ...
Preparation40 min
Baking15 min
Total55 min
Quantity: 30

Ingredients:

  • 60 g full liquid cream
  • 50 g soft butter
  • 140 g dark chocolate
  • +
  • 125 g of almond powder
  • 210 g icing sugar
  • 3 egg whites
  • 30 g powdered sugar
  • Green coloring
  • 3 tsp matcha green tea powder

Preparation:

  • Chocolate ganache: in a saucepan, heat the whole liquid cream and the butter. Melt the dark chocolate into pieces. Smooth out well then set aside for the rest.
  • Cockles (French method): start by mixing and / or sifting the almond powder and icing sugar. Whip the egg whites until stiff with the powdered sugar (poured in little by little). I recommend leaving the egg whites at room temperature a few hours before. Stop whipping when the meringue, still shiny, forms peaks with the whisk. At this point, add a dash of green food coloring (more or less depending on your wish for the final color) and the powdered matcha green tea. Whisk to homogenize and remove the bowl from the stand of the food processor.
  • Using a spatula, gently incorporate the sifted mixture (almonds-icing sugar) into the whipped egg whites. Mix well to avoid lumps. We know that the dough is ready when the mixture falls back into a sort of ribbon. The macaronnage is finished! Prepare a baking sheet covered with baking paper.
  • Line a pastry bag fitted with a round tip with the dough and place 3cm small circles on the paper, making sure to leave space between each circle because they will spread out a little… Leave to crust at room temperature for 30 minutes. During this time, preheat the oven to 140 ° in hot air. In the oven, put only one baking sheet in the oven each time, but store two empty baking sheets under the lined baking sheet so that the collar forms itself! It's magic… Then bake for 15 minutes (be careful, it works for my oven, maybe not for yours, it's up to you to test…). Remove the baking sheet from the oven and let the macaroons cool on the baking sheet for a few minutes before gently peeling them off. Once the shells have cooled, garnish them with chocolate ganache (using a pastry bag).

Notes:

The macaroons will be even better after a few hours in the fridge ...
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

[ Equipment used ]

 

Piping bags 40cm (pack of 100)

WILTON smooth round nozzle

WILTON gel food coloring kit

 

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11 comments

  1. Reply

    Méli '

    November 17, 2014

    It must be delicious again! I tested one of your layer cakes a little while ago and it was to die for so thank you thank you :)

  2. Reply

    Agnès

    November 17, 2014

    Thank you for this recipe ! I would test well (replacing the tea with something else, I don't like that) but I have a problem with the plates: I can't find any in the store! they are always too small for my oven… What should I do? Thank you !

    • Reply

      Lilie bakery

      November 18, 2014

      Hello Agnès, you should perhaps look on a household appliance site if your oven brand plates are on sale, that would be a solution to find them exactly the right size. @ soon

  3. Reply

    preciouskc

    November 18, 2014

    Hello Lilie! Shouldn't you have a thermometer to be precise in making the macaroon recipe?
    for tea: can we replace any other tea, in a bag or in a pot? and is there no risk that there are pieces of tea chips in the dough?

    • Reply

      Lilie bakery

      November 18, 2014

      Hello, for the French macaroon method, there is no need for a thermometer (on the other hand the Italian method, yes). The choice of another tea is possible, however it must be in a very fine powder, like the one in my photo, otherwise there will indeed be irregularities on the shells. @ soon

  4. Reply

    AllInRose

    8th December 2014

    Hello,
    I tested this recipe by replacing the green tea powder with orange zest powder, it was a treat.
    First time I got macaroons
    http://toutenrose.free.fr/?p=721

    Thank you for this recipe :)

  5. Reply

    LadyMilonguera

    11th December 2014

    How beautiful are your macaroons!

  6. Reply

    Aurélie

    26th February 2015

    Hello Lily!
    I wanted to test the macaroons, since the time…. I thus started but the problem is the shells: /… .. I respected the dosages to the letter but my device was apparently too thick, so I had “snail” hulls that were not pretty at all… .A tip maybe?

    • Reply

      Lilie bakery

      March 9, 2015

      Hello Aurélie, I think you did not have enough macaroon (beaten enough) your dough. It should form a ribbon when it falls, when it is ready. @ soon

      • Reply

        aurélie

        April 18th

        Thanks Lilie ;-), it's true I think that was it. The next time, however, I "macarooned too much" and the shells were all flat, it's difficult to find the right texture at the beginning I think.

  7. Reply

    martine

    14th January 2016

    Superb, I am a fan of Macarons.

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