Matcha Green Tea Macarons

I love green tea, and I love macarons. It was a no-brainer putting the two together.

green tea macarons

Generally, I prefer flavors that help cut the inherent sweetness in macarons. I like dark chocolate because of its slight bitterness and lemon because of its acidity. Green tea, like dark chocolate or coffee, provides that slight bitterness that cuts through the sweetness. I used a white chocolate ganache base, with an adzuki bean (otherwise just known as red beans) center filling. If you head over to some asian bakeries or grocery stores, you’ll often find that green tea and red beans are often paired with each other. That’s because they’re a match made in heaven. I tested this out with the macarons, and the concept absolutely holds true.

green tea macarons

The ratios for the filling for this macaron is quite flexible and up to you. If you prefer a light green tea flavor, add less matcha powder into the ganache. If you dislike red beans, feel free to omit them. The amount also depends on you. If you make just one batch, you won’t really need a lot and if you make your own red beans, you’ll most likely have a bit left over. There are plenty of other delicious ways to eat them. But if you want to save time and don’t want to deal with the leftovers, you can find them in stores.

green tea macarons with red bean

Matcha Green Tea Macarons

50 g sifted almond meal

50 g sifted powdered sugar

40 g egg whites (around 1 egg), room temperature

40 g granulated sugar

5 g matcha green tea powder, sifted (+ a little extra to sprinkle on top)

preheat oven to 325 F

1/ Sift the almond meal, powdered sugar, and green tea powder together into a medium sized bowl

2/ With a Kitchenaid mixer or a handheld mixer, start beating the egg whites with the whisk attachment. Once large bubbles start to form, slowly pour in the granulated sugar

3/ Beat the egg white until their glossy with medium peaks

4/ Using a spatula, fold 1/3 of the meringue into the almond mixture. Continue 1/3 at a time until it’s all mixed in.

5/ Gently folding the macaronage, continue until the mixture forms ribbons and takes around 20 seconds for the ribbons to sink back into the mixture. Click here for a detailed description on how to make macaron shells. 

6/ Pipe the macarons onto a parchment/silpat lined baking sheet. (My temperature here varies from my original recipe, due to the fact that I moved and now my new oven is hotter than my old one. You can make adjustments according to your own oven.)

7/  Let the macarons rest until a skin forms on top. If you want, sprinkle some extra matcha powder on top. Slip an empty pan into the oven a rack below the macarons for a double pan, and bake the macarons for 4-5 minutes (or until the feet just begin to form). Turn the pan around, turn the temperature down to 300 F, and bake for another 8-10 minutes. The macarons will be done once the macarons no longer move when gently nudged. It’s safer to be on the well done side, as once you add the filling, the texture will correct itself.

green tea macarons with red bean

Filling

50 g white chocolate (preferably valrhona)

50 g heavy cream

1 tablespoon matcha green tea powder (this amount is up to you)

1/4 cup adzuki beans/red beans

water

sugar to taste

1/ Pour the beans into a small pot, and add enough water so that it just covers the beans. If the water gets cooked off later, you can add more. Bring the water to a boil, and then keep on cooking it at medium heat. Cook until the beans are tender. They should be a little mashed up but still somewhat hold their shape. Add however much sugar you see fit (I’ve never measured how much I added). Let the water cook off (if the mixture is too wet, it’ll soak the macaron shell) and let it cool.

2/ Melt the white chocolate over a double broiler.

3/ Heat the heavy cream until it’s almost boiling. Pour a little into the green tea, and mix until it forms a paste. Stir in the rest of the heavy cream

4/ Add the heavy cream to the white chocolate and stir. Let it cool until the ganache thickens up to a pipable thickness

5/ Pipe the white chocolate in a circle on one macaron shell leaving the center empty (if you’re using the red beans). Add the other shell, and you’re done!