Matcha White Chocolate Macaroons

7. 10. 2025

Perfect macaroons are becoming increasingly popular, and it’s no wonder! Although their preparation is not the easiest, with our instructions, even a beginner can do it. Enjoy the luxurious combination of bitter-sweet taste.

Ingredients

For the shells:

• 1/2 cup ground almonds
• 1 teaspoon of matcha powder
• 1/2 cup powdered sugar
• 1/2 cup egg whites
• 1/2 cup granulated sugar

For the filling:

• 1/2 cup whipping cream
• 1/2 cup white chocolate
• 2 tablespoons butter
• 1 teaspoon matcha powder

Method

• Prepare the macron shells first.
• Sieve the almond meal, matcha powder, and powdered sugar in a bowl.
• If large chunks of almond meal remain in the sieve, dispose of them.
• Add the egg whites in a large, clean bowl, and beat until foamy using an electric mixer, beat until foamy.
• Slowly add the sugar and beat until stiff peaks.
• Optionally add the food coloring of your choice and whisk.
• Mix sifted ground almonds with matcha powder and powdered sugar into the egg whites in 2-3 additions.
• Begin to gently fold the mixture and use a spatula to form the letter J.
• Once the dry ingredients are combined with the meringue, you can press the air out of the dough by pressing it against the sides of the bowl as you fold it.
• Fold until the dough is shiny and has a thick consistency.
• Transfer to a piping bag with a round tip and pipe out 1.5-inch circles.
• Allow to dry for 1-2 hours.
• Bake in a preheated oven at 280°F for 10-15 minutes.
• The shells are ready when you shake them, and they won’t move.
• Remove from oven and let cool.
• Now prepare the filling.
• Roughly chop white chocolate and place in a large bowl with matcha powder.
• Heat the cream on the stove or in the microwave until steaming.
• Pour hot cream over the white chocolate and cover the bowl with a plate- let sit for 5 minutes.
• Remove the plate and stir until the chocolate has completely melted.
• Add the unsalted butter and mix until completely dissolved.
• Place in the fridge for 2 hours to firm up.
• Take the filling out of the fridge and put it in a piping bag.
• Pipe a dollop of ganache into the center of a macaron shell, top with a matching-sized shell.
• Enjoy it!

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