I love french macarons. The shell is so delicate, yet has a surprising chewy texture. It’s one of my favorite desserts. I finally successfully made some a while back. And then I never got around to making them again. Once you start, it’s not that hard to put together. But when recipes require preparation ahead of time, I always drag my feet.

So I finally made myself make some matcha macarons. I love the light green color. I paired them with some sakura blossoms. Full disclosure: the flowers are fake. I loke sakura/cherry blossoms. Near my parent’s house, there is a park full of cherry blossoms and I used to get to see them bloom every year. I miss having cherry blossoms around.

I found these imitation ones while I was at Marukai Value (formerly Daiso), and thought they’d add a nice touch.

For the macaron shells, I used this recipe. For the filling, I piped a bittersweet chocolate ganache.

Chocolate ganache filling

4 oz bittersweet chocolate, chopped
1/2 cup heavy cream

1. Heat heavy cream in a small pot. Once it begins to boil, remove from the stove.
2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
3. Let ganache cool before putting it in a piping bag to pipe onto macaron shells.


6 Responses to “Matcha Green Tea Macarons”

  1. Roxan — May 29, 2011 at 7:05 am

    I just made matcha macarons too! They’re my favorite flavor… but I LOVE anything with matcha in it.

    • Kirbie replied: — May 29th, 2011 @ 7:22 am

      Haha same here. Matcha is probably my fav flavor for just about anything/everything.

  2. Faye — May 29, 2011 at 9:39 am

    Oh man – I always love your matcha-anything dishes.

    The recipe seems really difficult thou :( I’m horrible at converting grams.

    Did you do another macaron recipe of your own awhile back?

    Your macs look beautiful – nice job!

    • Kirbie replied: — May 29th, 2011 @ 10:25 pm

      Hi Faye,
      Macarons can be difficult if you’ve never made them before (it’s one of those recipes that people fail a lot on their first try) but once you get the hang out of it’s not very hard. You can’t do any conversion though. The recipe is very very sensitive to weight so you really need a scale and you need exact measurements. I’ve tried little variations on the recipe and had complete failures. I’ve used a few recipes, but always one by Tartlette. She is like the food blogger macaron queen and her recipes always work for me.

  3. Sally — December 16, 2011 at 8:39 pm

    Oh wow, these macarons look absolutely delicious! What brand of matcha powder did you use to bake this? I could never get mine to be as vibrantly green as yours!

    • Kirbie replied: — December 17th, 2011 @ 11:44 pm

      I had the same problem for a while! I learned the key is you have to use an expensive high end one because the matcha powder is naturally a darker, more vibrant green. The one I use for my baking now is Maeda-En. They carry it in most Japanese grocery stores. A small canister is about $9-10. They have one for cooking that is cheaper, but the color isn’t as good. The one I buy has a gold/bronze color canister. Looks like this.

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