These Matcha & Sweet Azuki Macarons are a delightful fusion of earthy matcha and creamy azuki, offering a perfect balance of flavors. The crisp outer shell gives way to a soft, chewy interior, creating a texture that’s simply irresistible. In just under an hour, you can craft these elegant treats that are as beautiful as they are delicious. The vibrant green and rich red hues make them a stunning addition to any dessert table.
Each bite delivers a harmonious blend of slightly bitter matcha and the natural sweetness of azuki, making them a sophisticated yet approachable treat. Whether you’re a seasoned baker or trying macarons for the first time, this recipe is designed to impress. With their delicate aroma and melt-in-your-mouth texture, these macarons are sure to become a favorite. Perfect for gifting or indulging, they’re a celebration of flavor and craftsmanship in every bite.
Ingredients for Matcha & Sweet Azuki Macarons
- 62.5 grams almond powder (finely ground for a smooth texture)
- 62.5 grams powdered sugar (sifted to remove lumps)
- 60 grams caster sugar (fine sugar for even dissolving)
- 15 grams water (for the sugar syrup)
- 23 grams egg whites (room temperature for better whisking)
- 3 grams matcha powder (high-quality for vibrant color and flavor)
- 21 grams additional egg whites (for the almond mixture)
- ½ cup Azuki bean paste (store-bought or homemade, rolled into small balls)
Step-by-Step Instructions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, combine the almond powder and powdered sugar. Set aside.
- In a small saucepan, mix the caster sugar and water. Heat until the syrup reaches 260°F (127°C). Use a candy thermometer for accuracy.
- While the syrup heats, whisk the 23 grams of egg whites in a separate bowl until medium peaks form.
- Once the syrup reaches temperature, carefully pour it over the beaten egg whites while continuing to whisk. Keep whisking until the meringue is cool to the touch, thick, and glossy.
- Add the matcha powder to the almond powder and powdered sugar mixture, then mix in the 21 grams of egg whites until combined.
- Gently fold the meringue into the almond mixture until the batter is smooth, glossy, and flows like lava. Avoid overmixing.
- Pipe the batter into small rounds (about 2 cm in diameter) onto a lined baking sheet (preferably a Silpat).
- Tap the baking sheet firmly on a table or cutting board to release air bubbles. This helps prevent cracks in the shells.
- Bake for 15 minutes, or until the macaron shells are set and lift easily from the sheet. Let them cool completely before removing.
- Roll the Azuki bean paste into small balls and place them between two macaron shells to assemble the macarons.
- Serve and enjoy your Matcha & Sweet Azuki Macarons!
Perfect Pairings: Sauce and Topping Ideas
While these macarons are delicious on their own, you can elevate them with a drizzle of white chocolate ganache or a light dusting of matcha powder for extra flavor. For a refreshing twist, serve with a side of green tea ice cream or a dollop of whipped cream.
Storage Secrets: Keeping Your Macarons Fresh
Store your macarons in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To maintain their texture, let them come to room temperature before serving. For longer storage, freeze them in a single layer and thaw in the fridge overnight.
Time-Saving Tips for Busy Bakers
To save time, prepare the Azuki bean paste in advance or use store-bought paste for convenience. You can also sift the almond powder and powdered sugar the night before. If you’re making multiple batches, consider doubling the recipe and freezing the extra macarons for later.
Equipment Essentials: Tools for Success
For the best results, use a kitchen scale to measure ingredients precisely. A silpat baking mat ensures even baking and easy removal, while a piping bag with a round tip helps create uniform macaron shells. Don’t forget a candy thermometer to monitor the syrup temperature accurately.
Common Questions Answered
Wondering why your macarons cracked? It’s often due to overmixing the batter or underbaking. If the shells are too sticky, let them cool longer before removing them from the baking sheet. For a smoother texture, ensure the almond powder and powdered sugar are finely sifted.
Matcha & Sweet Azuki Macarons
Ingredients
- 62.5 grams almond powder*
- 62.5 grams powdered sugar (sifted so there are no lumps)
- 60 grams caster sugar
- 15 grams water
- 23 grams egg whites
- 3 grams matcha powder
- 21 grams egg whites additional
- ½ cup Azuki bean paste
Instructions
- Preheat the oven to 300 degrees.
- In a medium bowl, combine the almond powder and powdered sugar.
- In a small saucepan, combine the sugar and water and bring to 260 degrees fahrenheit (to create a syrup – it’s finished when it comes to temp).
- Meanwhile, in a separate bowl, whisk the 23 grams of egg whites until medium peaks form.
- Pour the hot syrup over the beaten egg whites and continue to whisk until cool to the touch. The meringue should be thick and glossy.
- Mix matcha powder into the bowl with the the almond powder and powdered sugar, then mix in the 21 grams of egg whites.
- Add the meringue into the mix and carefully fold them together until the texture softens and becomes glossy.
- Pipe the batter small rounds (2 cm) on to a lined baking sheet (a silpat ideally), and bake for 15 mins. (before baking, she slammed the baking sheet onto a table or cutting board, so any air bubbles would get released)
- Let the shells completely cool before removing & filling.
- Roll the Azuki bean paste into small balls and place them between the shells and assemble the macarons.