Recipes - AIYA blends the above contradictions into the most premium green teas of Japan.

Matcha Macarons

Of the many types of macarons, Parisian style macarons with their sleek exterior and beautiful foot are the most popular. Our Matcha version is a guaranteed hit!

[Makes 16]

[Ingredients]

 For the Macaron Batter:

Aiya Cooking Grade Matcha.............. 1 tbsp
Almond Powder..................................... 1/2 cup
Powdered Sugar................................... 3/4 cup
Egg White............................................... 2 whites
Powdered Sugar................................... 1/4 cup

For the Filling:

                                                                             Heavy Cream........................................ 1/3 cup
                                                                             Sugar...................................................... 1 tsp

Tip: To get the proper sheen and properly crunchy exterior with your macarons, make sure to let them rest at room temperature before baking so the outside layer can dry.

[Directions]

  1. Sift the Matcha, almond powder, and 3/4 cup powdered sugar together.
  2. Beat the egg whites until they form stiff peaks, adding in the 1/2 cup of sugar half at a time until it is a nice, glossy meringue.
  3. Gently fold in the sifted dry ingredients half or thirds at a time until they are incorporated.
  4. Continue to gently mix until the batter takes on a thick, smooth, creamy texture.
  5. Spread some parchment paper onto a baking sheet and preheat your oven to 400 degrees.
  6. Transfer the batter to a piping bag and pipe out circles of batter (about 1.5" in diameter) onto the parchment lined baking sheet.
  7. Let rest at room temperature until the surface of the batter dries (approximately 30 minutes).
  8. Bake at 400 degrees for 1~3 minutes and then turn the oven down to 300 degrees, continuing to bake for another 10~12 minutes.
  9. Add the 1 tsp powdered sugar to the heavy cream and beat them together until they form whipped cream.
  10. Let the baked meringues completely cool and then sandwich them together, spreading a small amount of the whipped cream in each sandwich.
The Matcha used in this recipe is available in: