Tuesday, 10 January 2012

Matcha Week Day 2 - Matcha and White Chocolate Macarons

Day 2 of my Matcha week, I made some Matcha flavoured Macarons filled with White Chocolate Ganache. This is amazingly good! The matcha and white chocolate complemented each other very well. It doesn't have the matcha bitterness, nor white chocolate's overly sweetness. Hubby asked me to make a bigger batch next time, and he doesn't even like matcha that much!
I've written about Macarons about a week ago, with some useful tips. Since then I've tested my oven further with 2 batches of matcha versions, and the results got better and better! I think it's safe for me to say that I have found the perfect recipe and method for making Macarons!
The following recipe has been updated from the one I've written last week. The important and updated steps are underlined and bolded.

(Make approx. 1" dia x 12 macarons - ie about 24 shells)


37g Ground Almond
37g Icing Sugar
3g Matcha powder (I used teapigs Matcha powder)
35g Egg White
35g Caster Sugar

  • Line 2 baking sheets (or 1 big one) with good greaseproof paper (ideally, use a non-stick silicon mat)
  • If you are piping, prepare a piping bag with a 1cm round tip nozzle. Otherwise just any sandwich bag with a small cut tip should do.
  • Prepare a small cup of cold water, and a brush


1. Sieve ground almond, matcha powder and icing sugar together, twice if you must. Throw away the last bits that could not be sieved through.

2. In a seperate bowl, whip egg white until foamy, then add the caster sugar in 3 seperate lots, whisking in between. 

Left: Egg White whisked a bit too much, and mixture not folded properly
3. Whisk (on low speed with an electric mixer) the egg whites until creamy, right before it started to form peaks. If you make a bigger portion, you can use medium speed, but don't go any higher.

4. Very gently add the sieved almond sugar into the egg whites, and fold until properly combined.

5. Now, fold around the bowl, scraping from the side of the bowl instead of cutting through the mixture, until the mixture has become shiny, thick and gloopy enough to when you lift your spatula up, the mixture will drop back into the bowl like a big blob of lava, and slowly disappear back into the mixture.  

6. Fill  the piping bag with the mixture. Be careful if you are using a piping bag as the mixture will easily flow out from the nozzle. 

7. Pipe the mixture on the prepped baking sheets, making approx 1" wide blobs, with a 1" gap in between. 

8. Gently tap the baking sheet on the table a few times, and leave the macarons to dry for about 20 minutes, until the top of the shells have dried.

9. Meanwhile, preheat your oven to 150 C.

10. Put one tray of macarons in the oven. Keep the door ajar by wedging it open with a hand towel or something. Set timer for 5 minutes and keep a very close eye on the macarons. The 'foot' should appear around 5 mins (mine were done by 3 minutes) 

11. Once the feet appear and you are happy with them (yes, it is your judgement call), turn the oven temperature down to 120 C, and bake for about 5 minutes. 

12. Then turn the oven down again to 100 C and bake for a final 10 minutes. The total baking time should be less than 20 mins (I used 18 mins, 1" sized came out perfect, 1.5" a tiny bit undone, and 2" definitely need a bit longer) 

13. When you remove the baking sheet from the oven, immediately brush some cold water on the baking sheet, under the greaseproof paper (this is why silicon mat is better). Then leave the macarons to cool before gently removing them from the paper.

14. Preheat the oven again to 150 C if you have another batch.
White Chocolate Ganache
50g White Chocolate, chopped
45ml Whipping Cream

1. Heat cream until it's about to boil.
2. Pour over chopped chocolate, wait for a few seconds, then gently stir.
3. If after combined there are still a few lumps of chocolate, put the bowl in a microwave and heat it on medium power for 5 seconds. Stir, and keep doing a 5-seconds heating up until it's done.
4. Leave to cool, pour it into a piping bag (or sandwich bag) and leave in the fridge for about 3 hours until it has thickened up. (If it's too hard, bring it back to room temperature until a piping consistency)
Pipe on half the Macaron shells, and place another shell on top of each of them.