Matcha powder is in the shells and peach flavored brandy is in the ganache. These Peach Green Tea Macaron with Matcha are delicate and delicious.
I’ve never jumped on the food trends wagon. Ergo, I’ve never cooked with cookie butter, banoffee, or matcha. That is until now. Since I was dying to try to make matcha macaron, and Kiss Me Oragnics was offering up a sample for free to try on Tomoson, I thought I’d try my hand at some matcha macaron.
I know. That’s probably not what they were intending I would do with the organic green tea powder I received, but I don’t have a tea set and I don’t have a tea whisk. And, to be honest, I wouldn’t know if it tasted better than others or not.
However, I did make some tea with this Kiss Me Organics tea and it tasted liked green tea. It didn’t taste bad. I don’t have other matcha to compare it to, but it didn’t taste like Liptons. I hear you. “Of COURSE it didn’t!” It wasn’t bitter at all. It did have a slightly sweet taste and it was definitely smooth and not harsh to drink like other brewed green teas I’ve tried.
The powder was very fine and “dissolved” for lack of a better word, into the hot water. I tried to whisk it per the directions and it did get a little frothy. I was amazed at how little you use to “brew” a cup. No. I’m not a matcha nerd nor am I a tea nerd. I’m just a nerd. So, some of these comments may seem infantile to those that know better. Deal.
This tea farm is in a region of Japan that has been recognized as a Globally Important Agricultural Heritage System. These areas contribute to conservation using natural and diverse methods of agriculture. This particular farm uses natural grasslands around the tea fields to provide soil conservation and mulch for the tea fields. Family owned and operated, this tea farm has been using these methods of conservation and producing organic tea since 1915.
First off, no I didn’t add any additional food dye to these cookies. The matcha made them THAT green. Honestly. I was surprised. I thought for sure the color would fade, but it didn’t.
Secondly, yes you can taste the tea in the shells. I didn’t think I would be able to, but you really can taste the tea flavor in the shells.
Finally, the peach flavored brandy in the white chocolate ganache is super tasty and brings home the whole peach tea flavor I was going for. These cookies taste just peach green tea.
Why the sprinkles? I don’t know except for the fact that I thought they would look pretty with some sprinkles on them.
There’s a lot of speculation about the health benefits of green tea. It can reduce the risk of cancer, provide a constant source of energy, raise your metabolism, etc. All I know is I like the way it tastes. And I really like the way this green tea tasted. Especially in these cookies.
While I don’t know much about matcha, I do know what I like. And I like this Kiss Me Organics matcha. It was deliciously sweet, had a nice mellow flavor, and truly did keep my energy up the whole day.
Not to mention, you can make some delicious cookies out of it.
Make sure to check out the Kiss Me Organics website for delicious recipes, ideas, and new products.
#OrganicCeremonialGradeMatcha powder is in the shells and peach flavored brandy is in the ganache. These Peach Green Tea Macaron with #OrganicCeremonialGradeMatcha are delicate and delicious.
- 4 ounces egg whites, room temperature
- pinch cream of tartar
- 40 grams granulated sugar
- 7 ounces powdered sugar
- 4 ounces almond meal
- 1 ounce matcha green tea powder
- 12 ounces white chocolate chips
- 2 tablespoons peach flavored brandy
- glitter sprinkles
- Place half the almond meal and the half powdered sugar in the bowl of a food processor and process until the mixture is finely ground. Sift into a large bowl and repeat process with remaining almond meal, powdered sugar, and the matcha powder. Sift the mixture two more times and set aside.
- Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing.
- Transfer the batter to a large piping bag fitted with a 1/2 tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
- Preheat oven to 300.
- You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes.
- Once they've rested and the tops are no longer sticky to the touch, bake at 300 for 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 9 minutes. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
- While the macaron cool, make the ganache.
- Place the chocolate chips in a microwave safe bowl and microwave on high one minute. Stir with a spoon. If the chocolate is not completely melted, microwave at 15 to 20 second intervals, stirring in between, until the chocolate is completely melted. Add the brandy and stir well to combine.
- Pour into a piping bag with a 1/2 inch tip and allow to cool to room temperature before piping a quarter sized dot of ganache in the center of the shell. Top with a matching shell. Repeat with remaining shells and ganache.
- Gently roll in the sprinkles and allow to set 24 hours in the refrigerator before serving.
I received a sample product from Tomoson for the purposes of this post. All opinions are 100% my own.