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.