Recipe:Ise Matcha Whisper Macaron

 

Features of the Five-Layer Matcha Macaron

This matcha macaron features a refined five-layer structure that elevates both texture and flavor. The outer shell is crisp and delicate, offering a light crunch and subtle roasted aroma with the first bite. Inside, a generous layer of smooth matcha cream delivers rich umami and a gentle bitterness in perfect harmony.

At the center lies a matcha ganache made with white chocolate, melting luxuriously on the tongue and adding depth. The base is lined with a moist matcha sponge, grounding the overall flavor with softness and body. A final dusting of cinnamon-infused powder adds a lingering aromatic finish.

Each layer contributes to a nuanced experience—like a journey through the essence of matcha in a single bite.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

Ise Matcha Whisper Macaron

1：Matcha Macarons (6 pieces, 6cm diameter)


Click photo to enlarge

▶ Macaron Shells

Ingredient Amount
Almond flour 60g
Powdered sugar 100g
Matcha powder 1 tsp (approx. 2g)
Egg white (room temperature) 40g (about 1 egg)
Granulated sugar 30g

▶ Matcha Cream Filling

Ingredient Amount
White chocolate 80g
Heavy cream (around 35%) 40ml
Matcha powder 1 tsp (approx. 2g)
Unsalted butter 10g

 

2：Matcha Macaron Baking Tips
Tip Description
Dry the shells thoroughly Let piped shells sit until the surface is dry to the touch—this helps form proper feet during baking.
Bake slowly at low temperature Bake at 140–150°C (284–302°F) for 15–18 minutes to avoid cracks and ensure even texture.
Preheat the oven well A fully preheated oven prevents uneven baking and helps achieve consistent results.
Don’t open the oven mid-bake Sudden temperature changes can cause cracks or collapse the feet—keep the door closed.
Cool before removing from tray Macarons are delicate when hot; wait until fully cooled before lifting to preserve shape.

 

3：Tips for Layering White Chocolate Neatly
Tip Description
Layer while still soft Apply white chocolate when it's slightly soft and pliable—not fully hardened—for a smooth finish.
Ideal temperature: 28–30°C This range keeps the chocolate workable without melting or cracking.
Use a spoon or palette knife gently Avoid pressing; gently place the layer to preserve its shape and texture.
Prepare a flat, dry base A smooth and dry surface underneath helps the chocolate layer settle evenly.
Chill slowly in the fridge Rapid cooling can cause cloudiness; slow refrigeration preserves gloss and clarity.