A matcha-flavored macaron meringue cookie with chocolate filling.

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cookie Batter:
Filling:

Directions

Instructions Checklist
  • Line 2 baking sheets with parchment paper. Don't use waxed paper.

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  • Mix powdered sugar, matcha powder, and food coloring in a medium bowl. Sift mixture into another bowl and set aside.

  • Beat egg whites and salt in a glass, metal, or ceramic bowl using an electric mixer until medium peaks form. Sprinkle in white sugar and beat until stiff peaks form. Mix in the matcha sugar until just combined; no color ribbons should remain.

  • Scoop some batter into a piping bag fitted with a medium round tip. Pipe out 1-inch cookies about 1 inch apart onto the prepared baking sheets. Let sit until dry, 1 to 2 hours.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake cookies in the preheated oven until set, 5 to 10 minutes, watching that they do not brown too much.

  • Place chocolate in a dry glass bowl set over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

  • Beat butter in a bowl using an electric mixer until creamy. Add the melted chocolate and mix in powdered sugar. Sandwich a portion of this ganache filling between pairs of cookies.

Cook's Note:

Use your favorite chocolate bar or chips; either works.

Nutrition Facts

157 calories; protein 1.3g 3% DV; carbohydrates 22.4g 7% DV; fat 7.4g 11% DV; cholesterol 15.5mg 5% DV; sodium 148.3mg 6% DV. Full Nutrition
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