Enchanting Japanese Matcha and Mochi Macarons

Allergens

Tree Nuts, Dairy

Ingredients

• 1/2 cup almond flour
• 1 cup powdered sugar
• 3 large egg whites
• Pinch of cream of tartar
• 1/4 teaspoon green matcha powder, sifted
• 4 ounces white chocolate, finely chopped
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 cup store
• bought mochi

Instructions

1. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside.
2. In a large bowl, sift together almond flour and powdered sugar. Set aside.
3. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium speed until they hold soft peaks. Add 1/4 cup of the sugar mixture and continue to beat until stiff peaks form. Fold in sifted dry ingredients gently, using a rubber spatula.
4. In a small saucepan, combine heavy cream and white chocolate. Heat over low heat, stirring constantly until smooth. Remove from heat and whisk in butter and 1 tablespoon matcha powder. Cool to room temperature.
5. Spoon the matcha ganache into a piping bag fitted with a round tip. Pipe small mounds onto one of the prepared baking sheets, leaving about an inch between each mound. Chill for 10 minutes in the freezer.
6. Fill a piping bag with the macaron batter and pipe circles around the chilled matcha mounds, covering them completely. Bake for 15 20 minutes or until firm to the touch and the feet have formed. Cool on a wire rack before removing from parchment paper.
7. Assemble the macarons by pairing a cooled macaron shell with a chilled matcha ganache mound, pressing gently until they stick together.
8. To serve, place one mochi half on top of each assembled macaron, creating a beautiful fusion of textures and flavors.

Chef’s Insight

To achieve the perfect feet in macarons, it's crucial to age egg whites and use an accurate scale for measuring ingredients.

Notes

This recipe uses store-bought mochi for convenience, but homemade mochi can be used to make it more authentic.