- Matcha macarons: smooth shells and a ganache fragranced with Japanese green tea.
- Matcha brings natural color and a delicate umami note to the heart of the macaron.
- For an aromatic, delicate ganache, we use organic premium matcha.
Organic premium matcha tea macarons
Pretty little organic matcha macarons, soft and chewy, with an intense tea aroma that counterbalances the sweetness of the white chocolate.
An ideal treat for true matcha lovers, to enjoy at teatime or as the perfect end to a meal... Pure delight.
Recipe for 25 macarons.
Organic premium matcha tea ganache
- 280g of organic white chocolate
- 140g of organic heavy cream
- 20g of organic premium matcha tea
In a small saucepan, bring the cream to a boil and pour it over the previously melted white chocolate in three additions.
Dissolve the organic premium matcha tea by pouring the white chocolate ganache over it little by little to avoid matcha "clumps". Blend the mixture, then press cling film directly onto the surface before placing it in the fridge for at least 3 hours.
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Matcha macaron shells
- 84g of organic egg whites
- 48g of organic granulated sugar
- 100g of organic almond flour
- 140g of organic powdered sugar
- 4 tsp of organic premium matcha tea
Sift the almond flour with the powdered sugar. Add the organic premium matcha tea.
Whip the egg whites, adding the granulated sugar once they begin to foam. You'll get a beautiful, glossy meringue.
Gradually fold the meringue into the almond flour/powdered sugar/matcha mixture and macaronage the batter (working with a spatula). Stop folding as soon as the batter forms a beautiful ribbon that spreads back slowly when lifted.
Using a piping bag fitted with a plain tip, pipe the macaron shells onto a baking sheet lined with parchment paper.
Bake one tray at a time at 140°C for 20 minutes. Leave the oven door slightly ajar from time to time to let the moisture escape and prevent the shells from cracking.
Remove the macarons from the baking sheet immediately out of the oven and let them cool completely before peeling them off and flipping them over to fill.
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Filling the matcha macarons
Loosen the organic premium matcha tea ganache with a spatula and transfer it to a piping bag. Pipe a generous dollop of ganache onto half of the shells and close each macaron with another shell. 
Let the filled macarons rest in the fridge for a day before enjoying them, so that the tea aroma develops and the shells turn beautifully melt-in-the-mouth.
Olivia is passionate—she's 19 years old and loves music, drawing, and baking.
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