Chocolate Macarons With Matcha Cream Recipe

Name: Chocolate Macarons With Matcha Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Macarons with Matcha Cream; 100g fresh egg whites (about 3-4 egg whites), sieved; 125g almond meal, sieved; 125g icing sugar, sieved; 3 teaspoons cocoa powder (I used Hersheys unsweetened); 150g caster sugar; 50ml tap water (at room temperature); Matcha cream (recipe below); Matcha Cream; 1 tablespoon just-hot water; 1/2 teaspoon Matcha powder; 1/3 cup creme fraiche; 1-2 tablespoons icing sugar

Servings: persons

Chocolate Macarons with Matcha Cream
100g fresh egg whites (about 3-4 egg whites), sieved
125g almond meal, sieved
125g icing sugar, sieved
3 teaspoons cocoa powder (I used Hersheys unsweetened)
150g caster sugar
50ml tap water (at room temperature)
Matcha cream (recipe below)
Matcha Cream
1 tablespoon just-hot water
1/2 teaspoon Matcha powder
1/3 cup creme fraiche
1-2 tablespoons icing sugar

1
Prepare you baking trays by placing one on top the other, before placing the silicone mats/silplats or parchment paper (in case you don't have the other two).
2
Sieve the almond meal, icing sugar and cocoa powder together a couple of times
3
In a mixer, start whip half the egg whites to soft peaks on medium speed.
4
While the egg whites are whipping, bring the caster sugar and water (to make a syrup) to 117C (or 242F) on a candy thermometer.
5
Once ready, slowly add the boiling syrup to the egg whites in the food processor and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes). This forms the meringue.
6
Mix the remaining un-whipped egg whites to the sifted almond-icing sugar-cocoa mixture and fold into the meringue in four parts.
7
Pipe macarons on lined baking sheets, alternating the rows of piped batter.Let your macarons sit at room temperature for 30 minutes, if you can till the tops have dried such that when you touch them, no imprint is left. You can also bake them immediately!
8
Bake at 140C or 280F for 15-18 minutes. Turn the tray halfway through baking.
9
When they are ready, let them cool till you can easily remove them off the sheets. If things are getting tricky, use a sharp knife to gently lift them off! For those who use parchment paper, gently lift the parchment sheet (with the macarons) off the tray and dampen the baking tray with water and then set the macaron lined sheet back on the tray. This will help the macs come of easier.
10
Fill with cream of your choice by placing macaron halves and topping each half with cream. Then place another to create a sandwich and then refrigerate to set (ideally overnight) but if you can't wait......eat straight away!
11
In a small bowl, mix water and matcha powder to form a paste.
12
Add the creme fraiche and icing sugar and whisk together till well combined. Use this as the filling for the macarons

588

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Chocolate Macarons with Matcha Cream, 100g fresh egg whites (about 3-4 egg whites), sieved, 125g almond meal, sieved, 125g icing sugar, sieved, and more.

Yes, Chocolate Macarons With Matcha Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Macarons With Matcha Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions