Whet your appetite Wednesdays: Matcha White Chocolate Macarons

I’ve always been a white chocolate fan, despite claims that it isn’t really chocolate. As much as I enjoy eating dark and milk chocolate, white chocolate has a special place in my heart –not least because it was my favourite kind as a little girl. The addition of matcha, which is slightly bitter on its own, tempers the milky sweetness of the white chocolate, resulting in a ganache that I feel, even white chocolate haters would take a liking to.

For the macaron shells:

90g egg whites, aged overnight

30g granulated sugar

200g icing sugar

110g ground almonds

1. Whisk the egg whites till stiff peaks form, gradually adding the granulated sugar to stabilize the meringue.
2. Sift together the ground almonds and icing sugar.
3. Fold in the ground almond mixture into the meringue mixture. Make sure not to overmix. When you lift your spatula up, the batter should flow in a thick stream downwards, somewhat like a lava flow.
4. Pipe into rounds and leave to dry for 30 minutes to 1 hr.
5. Bake in a pre-heated 150 degrees celcius oven for around 15-20 minutes, depending on the size of your macarons.

For the décor:

1tsp matcha powder

1Tablespoon hot water

Stir this together and use a brush to paint the macaron shells.

For the ganache:

100g white chocolate, chopped

100g heavy cream

5g (or to taste, depending on the strength of your matcha) matcha powder

1. Heat the cream with the matcha in a saucepan till it almost comes to a boil.
2. Pour this lovely green liquid over the chopped white chocolate. The heat will melt the chocolate. Stir until well-combined.

Fill your macarons!

 This article is written by our guest blogger, Lace Zhang. In her spare time, she bakes, cooks and share all about the goodness of it here