If you’re a fan of French flavoured macarons, perhaps you didn’t know there are Italian style macarons out there too.
Made by mixing meringue with almond flour and powdered sugar, Italian macarons are a little different from their French cousins. The ingredients and baking process creates a moist meringue batter which results in the stronger, shinier, and chewier macaron shells, without the light and delicate sensation you get in the French style.
Either way, French or Italian, macarons are one of the most challenging recipes to bake. But today we are up for the challenge! With a twist of matcha, these delicious green tea macarons will certainly top the list of one of your all time favourite desserts.
Let’s meet Ling K, aka @thebakinghermit and her amazing Black Sesame Matcha Macarons!
Ling is a passionate baker who began her foodie journey back in September 2013 when she purchased her first oven. She has been inspired over the years by her grandma, who is also a home baker. Over time, she has learnt the science and technique of perfect baking while challenging herself with new recipes.
Ling loves to share her own baking tips and recipe tutorials on the following channels:
Her macarons are the perfect blend of sweet and creamy flavours being balanced by the bittersweet and earthy matcha.
The macarons are filled with black sesame square crunch, a texture which comes from covering rice krispies in black sesame paste, creating a special twist for these macarons.
Black Sesame White Chocolate Matcha Macarons
Yield: 20-25 macarons
- 75g ground almonds
- 75g icing sugar
- 26g egg whites
- 75g caster sugar
- 19g mineral water
- 27g egg whites
- Leaf-green oil-based coloring (or substitute with 1-2 tsp Matcha powder)
- Black sesame seeds, for garnish
Grind icing sugar + almonds together for about 5 mins till finely ground.
Sift the mixture into a large bowl then add 26g egg whites in but do not stir.
Bring water + caster sugar to boil at 118oC and simultaneously start whisking 27g egg whites in a mixing bowl to soft peak when the mixture reaches 115oC
When it reaches 118C, turn down the mixer to low speed and pour the syrup gradually down the side of the mixing bowl into the egg whites, without it touching the whisk.
- Continue to whisk back on high speed until combined.
Let the meringue cool down to body temperature (36-37oC).
Add the meringue into the almond-sugar mixture and lightly fold the mixture.
Split into 2 equal portions, and add some leaf-green coloring into one portion.
- Fold each portion further until it is glossy and flows like lava.
- Using a piping bag fitted with a plain nozzle, pipe the batter into the shells with 3.5-cm diameter and 2 cm apart on a baking sheet lined with parchment paper.
“Rap” the trays on the work surface covered with a kitchen cloth.
Sprinkle black sesame seeds onto the non-colored shells.
- Leave the shells to stand for at least 1h until they form a skin and don’t stick to the finger.
Bake for 3 mins in a preheated convection oven (bottom heat only) at 180oC
Turn heat down to 120oC, bake for another 15 mins until they are easily lifted from the baking parchment.
Black Sesame Crunch
- 25g white chocolate couverture
- 5g cocoa butter
- 10g unsalted butter
- 80g black sesame paste
- 10g almond paste
- 10g black sesame seeds
- 30g puffed rice, preferably Kellogg’s Rice Krispies
Melt chocolate couverture + cocoa butter over a bain-marie.
Stir black sesame paste + almond paste in to combine.
Carefully stir in sesame seeds + puffed rice.
- Spread mixture into a baking tray lined with cling wrap to about 2-mm thick.
- Cover with cling wrap and refrigerate for about 30 mins.
- Remove from refrigerator and cut into about 1.5-cm squares.
- Place in container and freeze until further steps.
Matcha Filling Cream
- 125g white chocolate
- 138g heavy cream
- 10g matcha powder
Melt white chocolate in a bain-marie.
Bring heavy cream to a light boil in a saucepan.
Let it cool to 60oC, then stir in matcha powder until completely dissolved.
- Pour the matcha cream into white chocolate in 3 times, stir to incorporate for each addition.
- Blend using a hand blender until smooth.
- Cover matcha cream in a bowl with cling wrap pressed onto its surface.
- Refrigerate for 4 hours until the cream has developed a creamy consistency.
- Pipe a generous dollop of matcha cream onto green macaron shells.
- Press a black sesame crunch square onto the piped cream.
- Top the square with a dab of matcha cream.
- Cover with a white macaron shell.
These delicious bi-colour macarons filled with bittersweet matcha cream and a nutty black sesame crunch will not leave you disappointed!
If you enjoy the recipe, please don’t forget to: