Matcha Macarons with Raspberry Filling and White Chocolate Ganache
These French macarons feature crisp green tea shells filled with white chocolate matcha ganache and a bright raspberry coulis center. The earthy flavor of matcha pairs with the tart fruit reduction for a balanced cookie. Follow the step-by-step instructions for piping, resting, and baking.
Matcha Macarons with Raspberry Filling and White Chocolate Ganache
These French macarons feature crisp green tea shells filled with white chocolate matcha ganache and a bright raspberry coulis center. The earthy flavor of matcha pairs with the tart fruit reduction for a balanced cookie. Follow the step-by-step instructions for piping, resting, and baking.
Ingredients
(Tap items to cross off as you bake)- 100 g (1 cup) almond flour
- 100 g (3/4 cup + 2 tbsp) powdered sugar
- 6 g (1 tbsp) ceremonial matcha powder
- 75 g (about 2 large) egg whites, room temperature
- 65 g (1/3 cup) granulated sugar
- 100 g (1/2 cup + 1 tbsp) chopped white chocolate
- 50 g (3 tbsp + 1 tsp) heavy cream
- 4 g (2 tsp) ceremonial matcha powder, for ganache
- 14 g (1 tbsp) unsalted butter, softened
- 100 g (3/4 cup) fresh or frozen raspberries
- 25 g (2 tbsp) granulated sugar, for coulis
- 5 ml (1 tsp) fresh lemon juice
- 3 g (1 tsp) cornstarch mixed with 5 ml (1 tsp) cold water
Step-by-Step Instructions
- 1Sift 100 g almond flour, 100 g powdered sugar, and 6 g matcha powder through a fine-mesh sieve into a bowl, repeating twice until no large particles remain.
- 2Whip 75 g egg whites on medium speed in a clean bowl for 2 minutes until foamy, then slowly pour in 65 g granulated sugar and whip on medium-high speed for 4 minutes until glossy, stiff peaks stand straight when beaters are lifted.
- 3Gently fold the dry ingredients into the meringue using a rubber spatula in three additions, folding until the batter falls in a smooth, continuous ribbon that reincorporates into itself within 20 seconds (about 35 to 45 folds).
- 4Transfer batter to a piping bag fitted with a 1/2-inch round tip and pipe 40 circles of 1.5 inches each onto two parchment-lined baking sheets to yield 20 macarons.
- 5Firmly rap the baking sheets against the counter 4 times to dislodge air bubbles, then let the piped rounds rest at room temperature for 30 minutes until a dry, dull skin forms and batter does not stick to a clean fingertip.
- 6Bake one sheet at a time at 300°F (150°C) for 14 minutes until shells produce ruffled feet and do not shift when nudged, then remove and cool on the baking sheet for 15 minutes.
- 7Simmer 100 g raspberries, 25 g sugar, and 5 ml lemon juice in a small saucepan over medium heat for 4 minutes until berries break down, stir in the cornstarch slurry, boil for 1 minute until thick and clear, strain through a mesh sieve, and cool for 15 minutes.
- 8Heat 50 g heavy cream over low heat for 1 minute until steaming, whisk in 4 g matcha powder, pour over 100 g chopped white chocolate, let sit for 2 minutes, then stir smooth along with 14 g butter and chill in the refrigerator for 30 minutes until firm enough to pipe.
- 9Pipe a circle of matcha ganache around the flat side of 20 shells, spoon 1/2 teaspoon of raspberry coulis into the center of each ring, and top with the remaining 20 shells to assemble 20 macarons.
Storage & Keeping Fresh:
Store assembled macarons in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. Bring to room temperature 15 minutes before serving for the best texture.
Frequently Asked Questions
Why did my macaron shells crack during baking?
Cracked shells usually occur if the shells were not allowed to dry long enough to form a protective skin before baking, or if the oven temperature was too high.
Can I prepare the filling components ahead of time?
Yes, both the white chocolate matcha ganache and the raspberry coulis can be made up to 3 days in advance and kept refrigerated in airtight containers.
Why are my macaron shells hollow?
Hollow interiors generally result from over-whipping the egg whites, under-folding during the macaronage step, or baking at too low of an oven temperature.