These tempting little bites of crisp meringues are filled with a ganache of white chocolate and green tea. Antioxidant-rich green tea has been touted as beneficial for heart health and cancer prevention. And in these macarons, it’s delicious too.
By Joanna Pruess
See other related recipes in Cupcake Competitors.
Yield: 20 filled cookies
Prep time: 50 minutes, plus unattended baking and chilling time
Shelf life: 2 or 3 days
For the meringues:
1¼ cup confectioners’ sugar
¾ cup almond flour
1 teaspoon ground ginger
3 large egg whites, at room temperature
¾ cup granulated sugar
For the ganache:
²∕3 cup heavy cream
7 ounces high-quality white chocolate, finely chopped
2 teaspoons matcha green tea powder, sifted
1½ tablespoons unsalted butter at room temperature, cut into 4 pieces
1. Line two baking sheets with parchment paper. If desired, trace 1½-inch circles in rows about 1½ inches apart as a guide on the parchment, then turn the papers over so the marked sides are down. Fit a long pastry bag with a ½-inch plain tip.
2. In a food processor, pulse the confectioners’ sugar, almond flour and ginger to blend.
3. In a large bowl using a handheld mixer, beat the egg whites on low until foamy. Adjust the speed to medium-low and gradually add the granulated sugar; continue beating into soft peaks. Turn the speed up to medium-high and beat into a shiny meringue and stiff peaks. Do not overbeat. Fold in the almond flour mixture in three additions, using as few strokes as possible.
4. Immediately scrape the mixture into the pastry bag. Holding it perpendicular to the parchment, pipe mounds of the mixture onto the parchment. Rap the sheets a few times on the counter and set aside for 30 to 60 minutes to let meringues develop a crust and until the batter is no longer sticky.
5. Position racks in the upper and lower thirds of the oven. Heat the oven to 300 F.
6. Prepare the ganache: In a small pan on the stove, or in the microwave, heat the cream until it boils. In a heatproof bowl, add the chocolate and pour in the cream. Add the green tea powder and whisk until smooth. Stir in the butter. Put the bowl over ice and stir until the ganache is thick enough to hold its shape when piped through a pastry bag. Set aside.
7. Bake the meringues until crisp, lightly colored and easily removed from the parchment, 18 to 25 minutes. (Return to the oven if they stick.) Remove the pans from the oven, slide the parchment papers onto racks and let the meringues cool. If not using immediately, store in an airtight container.
8. Assemble the macarons: Match two meringues of the same size into pairs. Pipe a generous teaspoon (or more depending on the meringue size) onto one half, then top with the second meringue and gently press so the ganache spreads to the edge. Repeat with remaining cookies. Refrigerate in a covered container overnight. Bring to room temperature before serving.
NUTRITIONAL DATA (per cookie): Calories: 180; Cholesterol: 70 mg; Sodium: 15 mg; Fat: 7 g; Dietary Fiber 0 g
Ingredient Cost Sheet
|1¼ cup confectioners’ sugar||$.32-.53|
|¾ cup almond flour||$1.57-2.62|
|1 teaspoon ground ginger||$.07-.12|
|3 large egg whites, at room temperature||$.23-.39|
|¾ cup granulated sugar||$.14-.24|
|²∕3 cup heavy cream||$.94-1.56|
|7 ounces high-quality white chocolate, finely chopped||$4.55-7.58|
|2 teaspoons matcha green tea powder, sifted||$.38-.63|
|1½ tablespoons unsalted butter at room temperature, cut into 4 pieces||$.11-.19|