Passion Matcha Macarons

Indulge in a sophisticated and sensational treat with these exquisite Passion-Matcha French Macarons stuffed with praliné and passion fruit crémeux. These delicate macarons are a fusion of flavors and textures that will truly take your taste buds on a journey. Imagine biting into a crispy yet chewy macaron shell, only to be met with a luscious praliné and passion fruit crémeux filling that oozes with sweet and tangy notes. The combination of earthy matcha and vibrant passion fruit creates a harmonious balance that is both unique and irresistible. With Bruno Albouze's expert guidance, you can learn the art of making these delectable macarons from the comfort of your own kitchen. Discover the secrets behind achieving the perfect macaron shell, the creamy filling, and the intricate assembly that results in a stunning final product.

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Indulge these exquisite Passion-Matcha French Macarons

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Making Perfect Macarons

Making perfect macarons can be a bit tricky, but with the right tips and techniques, you can master this delightful French treat. Here are some key tricks to help you succeed.
There are 3 different methods to creating a proper meringue for macarons: The French, Italian and Swiss.

Almond Mixtures

Makes 2 separate recipes for each shell (green and yellow). In a food processor, turn almond meal, powdered sugar, and matcha to fine powder; reserve in a bowl. Pass trough a sieve or tamis. Do likewise using passion fruit powder for passion macarons. Keep in a dry place.

French Meringue

Prep and make 2 separate meringue recipes, green & yellow. In a stand mixer fitted with the whisk attachment, beat room temp egg whites with cream of tartar and one-third of the sugar on medium speed. Keep egg whites on the foamy stage for as long as needed. Set speed to high and beat until stiff peaks adding remaining sugar gradually. Add food coloring. Transfer meringue in a large pastry bowl and fold in half of the dry ingredient – add remaining powders and continue folding until just combined.

Macaronage

With the help of a soft dough scraper – scrape down the sides of the bowl; rotating it coming across the bowl smashing the batter. Repeat this step until the batter turns glossy and ribbon forms. Pip out macarons. Tap over the counter, and leave macaron to dry out for 40 minutes until shells feel dry to the touch.

Baking

If using a conventional oven: Preheat oven to 325ºF/160ºC. Bake for about 14 minutes.
If using a convection oven: Preheat oven to 300ºF/150ºC. Bake for about 12 minutes. Bake one tray at a time. Let cool completely.

Passion Crémeux

Soak gelatin in cold water to soften; drain. Bring to a quick boil the passion fruit puree, sugar and eggs on medium heat; whisking constantly. Remove from heat – transfer into a narrow container and blend in softened gelatin. Cool to 140ºF/60ºC and blend in butter giving a great emulsion; refrigerate to set.

Matcha Ganache Montée

Bring half of the heavy cream, corn syrup and inverted sugar to a simmer. Stir in tea Matcha and add white chocolate; let sit a minute and blend. Add remaining chilled heavy cream; blend well and place in the refrigerator overnight. Beat on high speed until it reaches medium-soft peaks.

Montage

Spread a thin layer of hazelnut spread onto each yellow macaron shell. Pipe out a thin ring of tea Matcha ganache over the hazelnut spread. Fill up the center with passion crémeux. Sandwich with the green tea macaron shell. Wrap up finished macaron and chill one night before eating. Enjoy!

Storage

Store macarons upward with or without filling in an airtight container for up to one week in the refrigerator, or for up to 3 months in the freezer.

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