Iâ€™ve always been a white chocolate fan, despite claims that it isnâ€™t really chocolate. As much as I enjoy eating dark and milk chocolate, white chocolate has a special place in my heart â€“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
- Whisk the egg whites till stiff peaks form, gradually adding the granulated sugar to stabilize the meringue.
- Sift together the ground almonds and icing sugar.
- 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.
- Pipe into rounds and leave to dry for 30 minutes to 1 hr.
- Bake in a pre-heated 150 degrees celcius oven for around 15-20 minutes, depending on the size of your macarons.
For the dÃ©cor:
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
- Heat the cream with the matcha in a saucepan till it almost comes to a boil.
- Pour this lovely green liquid over the chopped white chocolate. The heat will melt the chocolate. Stir until well-combined.
Fill your macarons!
Â This article is written by our guest blogger, Lace Zhang. In her spare time, she bakes, cooks and share all about the goodness of itÂ here