Hand-Painted Matcha Macarons
Recipe Published: July 2, 2020 | Updated: Aug 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: will take some practice but you got this 😉 | Serving: 10 macarons
INGREDIENTS
Matcha macaron shells:
55g (1/2 cup + 1 tbsp) icing sugar
55g (1/2 cup + 1 tbsp) almond meal
50g (about 1 1/2 eggs) egg whites
50g (1/4 cup) white granulated sugar
5g (2 tsp) matcha powder
Matcha white chocolate ganache:
85g (½ cup) white chocolate
80g (5 1/2 tbsp) heavy whipping cream
5g (2 tsp) matcha powder
Edible Paint:
Juniper green gel food colouring
Clear almond extract
SPECIAL EQUIPMENT
Electric mixer
Piping bag
Round piping tip
Silicone mat/Non-stick Teflon baking sheet
Food safe paintbrush
Here's the video tutorial! For more, go check out my Youtube channel!
LET’S BEGIN!
Macaron Shells
1. Blend the almond meal, icing sugar and matcha powder in a food processor to refine the dry ingredients further, then pass everything through a sieve.
2. With an electric mixer, whip up the egg whites until it becomes frothy. Add the white sugar in 2 parts and beat until stiff peaks form.
3. To fold the batter, add the dry ingredients to the meringue and begin folding with a rubber spatula by scraping the side of the bowl and then run it down the centre to deflate and combine the batter gradually. When the mixture forms ribbons as it drips off the spatula, it is ready to be piped. Do not over-mix!
4. Transfer the batter into a piping bag fitted with a round tip. Pipe the batter onto a baking tray lined with a silicone mat to your desired size.
5. Tap the tray on the counter a couple of times to pop any large air bubbles and use a toothpick to smooth out the surface further if needed.
6. Set the tray aside for 15-30 mins (varies based on the humidity of the environment) until the surface of the shells has dried out and formed a matte skin of top. You should be able to touch it with your finger without anything sticking to it.
BEFORE
AFTER
Ganache Filling
7. Meanwhile, to make the ganache filling, mix together the matcha powder and a bit of whipping cream to form a paste. Then mix in the rest of the cream and pour in the white chocolate. Microwave for 1 minute and mix until smooth.
matcha paste
+ cream
+ chocolate
= smooth ganache!
8. Cover the chocolate ganache with plastic wrap and place it into the fridge to chill.
Back to the Macarons
9. Bake the macarons in an oven preheated to 300°F or 150°C for 9-10 mins.
10. Allow them to cool completely before peeling off the shells.
Paint & Assemble
11. Paint the macaron shells with gel food colouring diluted with clear almond extract.
12. Briefly whip up the matcha ganache so it thickens, then transfer it into a piping bag with a round tip. Fill up the macarons and sandwich with another shell on top.
Enjoy!
