Matcha Macarons by @helena_pudic

55 min

12 servings

🥚

140 g

Egg whites

🍬

100 g

Caster sugar

🌰

160 g

Almond flour

🍬

240 g

Powdered sugar

🫖

Matcha powder

🍫

200 g

Dark chocolate

🥛

200 ml

Heavy cream

🍓

Jam

  1. Whisk
    • Egg whites

    Whisk the egg whites until they start to foam.

  2. Add
    • Egg whites
    • Caster sugar

    Gradually add the caster sugar and whisk until firm.

  3. Sift
    • Almond flour
    • Matcha powder

    Sift in the almond flour, matcha powder and powdered sugar.

  4. Grind
    • Almond flour

    If the almond flour is coarse, grind it further, or leave it unsifted for a rougher texture.

  5. Fold
    • Powdered sugar
    • Matcha powder

    Fold in the powdered sugar, matcha powder and almond flour with a spatula, not mixing too much so the batter is not too runny.

  6. Add
    • Almond flour
    • Caster sugar
    • Matcha powder

    If not using matcha powder, add food coloring after briefly folding in the flour and sugar, then continue mixing until it falls from the whisk like lava.

  7. Flip

    If you have no macaron template, trace circles around a shot glass on paper, then flip the paper over and pipe the macarons following the circles.

  8. Step

    Leave space between the macarons as they will spread.

  9. Step

    Once piped, tap the tray on the counter to release air bubbles, then pop any bubbles with a toothpick.

  10. Step

    Leave to dry at room temperature for 40 minutes to an hour.

  11. Bake

    Bake in a preheated oven at 150°C for about 15 minutes, depending on your oven, without opening the door early.

  12. Heat
    • Heavy cream
    • Dark chocolate

    Heat the cream until it comes to a boil, then pour over the chocolate.

  13. Refrigerate
    • Dark chocolate
    • Heavy cream

    Leave the ganache at room temperature briefly, then refrigerate until it firms up.

  14. Fill
    • Jam

    Fill and sandwich the macarons together, adding jam in the middle.

Matcha Macarons by @helena_pudic

55 min

12 servings

🥚

140 g

Egg whites

🍬

100 g

Caster sugar

🌰

160 g

Almond flour

🍬

240 g

Powdered sugar

🫖

Matcha powder

🍫

200 g

Dark chocolate

🥛

200 ml

Heavy cream

🍓

Jam

Preparation Steps

  1. Step 1/14

    Whisk the egg whites until they start to foam.

    🥚Egg whites
    🥄Whisk
    🥣Mixing bowl

  2. Step 2/14

    Gradually add the caster sugar and whisk until firm.

    🥚Egg whites
    🍬Caster sugar
    🥄Whisk

  3. Step 3/14

    Sift in the almond flour, matcha powder and powdered sugar.

    🌰Almond flour
    🫖Matcha powder
    🍬Powdered sugar
    🧺Sieve

  4. Step 4/14

    If the almond flour is coarse, grind it further, or leave it unsifted for a rougher texture.

    🌰Almond flour

  5. Step 5/14

    Fold in the powdered sugar, matcha powder and almond flour with a spatula, not mixing too much so the batter is not too runny.

    🍬Powdered sugar
    🫖Matcha powder
    🌰Almond flour
    🥄Spatula

  6. Step 6/14

    If not using matcha powder, add food coloring after briefly folding in the flour and sugar, then continue mixing until it falls from the whisk like lava.

    🌰Almond flour
    🍬Powdered sugar
    🥄Spatula
    🥄Whisk

  7. Step 7/14

    If you have no macaron template, trace circles around a shot glass on paper, then flip the paper over and pipe the macarons following the circles.

    🫙Piping bag

  8. Step 8/14

    Leave space between the macarons as they will spread.

    🫙Piping bag
    🍳Baking tray

  9. Step 9/14

    Once piped, tap the tray on the counter to release air bubbles, then pop any bubbles with a toothpick.

    🍳Baking tray
    ✨Toothpick

  10. Step 10/14

    Leave to dry at room temperature for 40 minutes to an hour.

    🍳Baking tray

  11. Step 11/14

    Bake in a preheated oven at 150°C for about 15 minutes, depending on your oven, without opening the door early.

    🍳Baking tray

  12. Step 12/14

    Heat the cream until it comes to a boil, then pour over the chocolate.

    🥛Heavy cream
    🍫Dark chocolate
    🍲Saucepan
    🥣Mixing bowl

  13. Step 13/14

    Leave the ganache at room temperature briefly, then refrigerate until it firms up.

    🍫Dark chocolate
    🥛Heavy cream
    🥣Mixing bowl

  14. Step 14/14

    Fill and sandwich the macarons together, adding jam in the middle.

    🍓Jam

Composition

Ingredients

Types

Eggs, Sugar, Nuts, Spices, Sweets, Dairy, Fruit

Ingredients

Egg whites, Caster sugar, Almond flour, Powdered sugar, Matcha powder, Dark chocolate, Heavy cream, Jam

Notes

Egg whites (room temperature, separated from yolks about 2 hours before), Matcha powder (one level spoon, or food coloring/nothing instead), Dark chocolate (for the ganache), Heavy cream (for the ganache), Jam (added in the middle, amount not given)

Allergens

Eggs, Tree nuts, Soy, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

115 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 14.5g, Fat: 5.8g, Fiber: 0.6g, Sugars: 12.5g

Nutritional Information

Minerals

Calcium: 15mg, Iron: 0.5mg, Magnesium: 15mg, Sodium: 10mg

Vitamins

Vitamin E: 1.2mg, Riboflavin (B2): 0.05mg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Whisk, Spatula, Sieve, Piping bag, Baking tray, Toothpick, Saucepan, Mixing bowl

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

French

Geographic

Croatia, Europe

Various

Aspect

Texture

Chewy, Crunchy, Smooth

Flavors

Sweet, Matcha, Chocolate

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 4-5 days (in an airtight container,layered with parchment paper), frozen : up to 2 months (in an airtight container,thaw in fridge before serving), room temperature : 1-2 days (in an airtight container, away from humidity)