Matcha green tea and black sesame macaroon recipe
After our recipe for black sesame paste, we offer you a recipe for matcha green tea macaroon with black sesame and white chocolate ganache. The mixture goes particularly well.
Ingredients
Pour les macarons
- 150 g powdered sugar
- 90 g almond powder
- 5 g matcha green tea
- 75 g egg whites (about 2 medium eggs)
- 10 g powdered sugar or white sugar
Ganache sésame noir chocolat blanc
- 50 g white chocolate
- 25 g whole cream 30% fat
- 1 tbsp black sesame paste
Instructions
Preparation of the macaroon dough
- Mix the dry ingredients, almond powder, matcha tea and 150 grams of powdered sugar. Sift this mixture several times until you get a fine powder.
- Using an electric mixer, beat your egg whites until stiff. Then add the 10 grams of sugar in several times while mixing your egg whites.
- Fold the egg whites into the first mixture (matcha tea, almond powder and powdered sugar) using a marysee. Mix carefully but not too much.
Preparation of the macaroons
- On a sheet of parchment paper draw your circles to have the templates of the macaroons. Place this sheet on the perforated plate, then fill your piping bag with your macaroon paste. Make regular circles.
- Once the hats are made, make sure to spread the dough by gently tapping the tray on a table. Let them poach in the open air for 20 minutes.
- Preheat your oven to 150°C, fan oven.
- Bake your macaroons for 15 minutes. When they are ready, you will see a collar appear, it should be dry on the outside and the inside should be slightly damp. Let them cool.
Preparation of the white chocolate dark sesame ganache
- Melt the white chocolate in a double boiler or in the microwave.
- Heat your liquid cream and pour it in 3 times on the chocolate while stirring.
- Add your black sesame paste and mix it all together, then keep your ganache in the fridge to firm up.
Finalization of the macaroons
- Wait until your macaroons and ganache have cooled. Fill your piping bag with ganache and garnish your macaroons. It's ready!
