Sakura & Mt Fuji Macarons (Matcha Ganache)

March 14, 2017

mt fuji and sakura macarons

mt fuji and sakura macarons

These Sakura and Mr Fuji macarons are inspired by the blooming cherry blossoms in Japan, and filled with Matcha green tea ganache.

I was lucky enough to visit Japan in 2014 during the sakura season. The city was dusted in a lovely shade of pale pink, and even the ground was a carpet of pink. Hopefully, a chance to visit Japan again will arise in the near future! Would love to eat sakura-flavoured desserts during the spring once more.

mt fuji and sakura macarons
Snoozing Mt Fuji

mt fuji and sakura macarons
"The flower that blooms in adversity is the most rare and beautiful of all."

Sakura and Mt Fuji Macarons
by Sumopocky

Yield: ~ 24 macarons

[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring: Blue, Red, Black

[For Matcha Green Tea Ganache]
50ml of Heavy Cream
50g of White Chocolate Chips
1 tbp of Matcha Powder (Green tea powder)

[For Macaron Shells] 
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to combine.
4. Scoop some batter for decoration. Transfer to piping bags with small tips.
Colour of batter
Amount of Batter
1.5 tablespoon
1 tablespoon
Food Colouring
5. Split the remaining batter into 2 equal portions and continue the macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags with a medium round tip. Do not over mix if not the batter will be too runny and would not hold the shape of the sakura and Mt Fuji. 
Colour of Batter
Food Colouring
Light Pink
Mt Fuji
Baby Blue
6. Pipe out batter onto parchment paper. Please refer to video above for demonstration. 
7. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
9. Let shells cool before piping with filling.

[For Matcha Green Tea Ganache]
1. Bring the heavy cream to a simmer in a pot.
2. Pour the heavy cream over the white chocolate chips. Let it sit for a minute, and stir till the chocolate melts completely.
3. Mix in the matcha powder. 
4. Transfer to a piping bag and pipe between two macaron shells.

mt fuji and sakura macarons

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