Matcha Tea Macarons

Until recently, when I thought of green tea I would never have thought of macarons.  This flavour macaron was one of the suggestions for my upcoming wedding favors.

The tea flavour is mild.  You taste it but do not immediately put your finger on what it is.  Once you are told it is green tea, you instantly distinguish it.  The pairing with the dark chocolate ganache is spot on.  The bitterness of the tea harmonises impeccably with the bitterness of the chocolate.  The creamy ganache and sweet almond macaron shells round out the flavour.  The matcha tea powder produces an attractive coloured shell, and the sprinkling of tea powder on top of the shells before baking provides a lovely finish.

My friend E is not a tea or coffee drinker, yet enjoyed taste-testing these macarons – though admitedly, I did load up one or two with extra ganache as a compensatory measure, just in case.

So far I have trialed champagne, blueberry, liquorice and now matcha macarons for  my wedding favors.

The versatility of the macaron as a vehicle for practically any flavour and  colour combination is becoming more apparent with each new batch of macarons I make.  The ability to create your own macaron, to personalise something as your very own is extraordinary.  By the end, I hope to find my own signature petit four.  Until then, I will trial a few more macaron flavours before the big day. 

{ Matcha tea macarons }

* Ingredients *

100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
2 teaspoons of matcha tea powder
For the syrup:
150g sugar and 50ml water

* Directions *

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.
Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Chocolate ganache }

* Ingredients *

120g dark chocolate, chopped
1/2 cup heavy cream

* Directions *

Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.