{"id":58936,"date":"2026-08-20T12:11:00","date_gmt":"2026-08-20T10:11:00","guid":{"rendered":"https:\/\/koffietcacao.com\/blog\/macaron-de-paris-with-matcha-and-yuzu\/"},"modified":"2026-08-20T20:48:54","modified_gmt":"2026-08-20T18:48:54","slug":"macaron-de-paris-with-matcha-and-yuzu","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/macaron-de-paris-with-matcha-and-yuzu\/","title":{"rendered":"Macaron de Paris with matcha and yuzu"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Macarons are among the most iconic creations in French patisserie. Behind their elegant appearance, however, lies a technique that requires great precision. In <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The art of baking<\/a><\/em> Hidde de Brabander opts for a refined combination of matcha, yuzu and white chocolate. The earthy notes of Japanese green tea are thereby combined with the fresh, aromatic character of yuzu.<\/p>\n\n<p class=\"wp-block-paragraph\">This isn\u2019t a recipe for a quick Sunday afternoon, but rather a project for those who like to take the time to truly master a classic. The macarons also gain in flavor and texture when you let them rest in the refrigerator overnight after filling them. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Yield:<\/strong> approx. 50<br\/><strong>Prep time:<\/strong> 1 hour + 1 night to set + 1 night to rest<br\/><strong>Baking time:<\/strong> approx. 35 minutes<br\/><strong>Oven temperature:<\/strong> 115 \u00b0C<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>You\u2019ll also need<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>2 baking sheets<\/li>\n\n\n\n<li>baking paper<\/li>\n\n\n\n<li>food processor<\/li>\n\n\n\n<li>meat thermometer<\/li>\n\n\n\n<li>stand mixer with whisk attachment<\/li>\n\n\n\n<li>2 piping bags with smooth tips<\/li>\n\n\n\n<li>hand blender<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>For the macarons<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g slivered almonds<\/li>\n\n\n\n<li>300 g powdered sugar<\/li>\n\n\n\n<li>220 g egg whites<\/li>\n\n\n\n<li>5 g matcha powder<\/li>\n\n\n\n<li>300 g granulated sugar<\/li>\n\n\n\n<li>75 ml water<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>For the ganache<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>175 g whipping cream<\/li>\n\n\n\n<li>25 g honey<\/li>\n\n\n\n<li>10 g matcha powder<\/li>\n\n\n\n<li>275 g white chocolate<\/li>\n\n\n\n<li>zest of 1 yuzu (or lemon)<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>For the ganache, heat the whipping cream and honey in a saucepan to 50 \u00b0C. Remove the pan from the heat, stir in the matcha powder, and let it steep for 5 minutes. Meanwhile, melt the white chocolate in a heatproof bowl set over a saucepan with a small amount of boiling water. Make sure the bottom of the bowl doesn\u2019t touch the water. Fold the warm cream into the melted chocolate in five batches using a spatula. Place the hand blender into the ganache and blend until the ganache is glossy and smooth. Stir in the yuzu zest, cover the bowl, and let it set in the refrigerator overnight.<\/li>\n\n\n\n<li>Preheat the oven to 115 \u00b0C. Line two baking sheets with parchment paper.<\/li>\n\n\n\n<li>For the macarons, grind the almond meal in a food processor until coarsely powdered. Add the powdered sugar and grind until very fine, but be careful not to make it sticky. Spoon the mixture into a bowl and spatula in 110 grams of egg whites and the matcha powder.<\/li>\n\n\n\n<li>Mix the granulated sugar and water in a saucepan and heat to 118 \u00b0C. When the sugar syrup reaches 115 \u00b0C, beat the remaining egg whites in the stand mixer with whisk until stiff peaks form on high speed. Reduce the speed to medium-high and, when it reaches 118 \u00b0C, pour in the sugar syrup in a thin stream. Beat the meringue until firm and around 50 \u00b0C.<\/li>\n\n\n\n<li>Fold one-third of the meringue into the almond mixture. Then spatula in the rest of the meringue and keep mixing until the batter runs off your spatula in a ribbon. Scoop the batter into the piping bag and pipe about 100 dollops onto the baking sheets. Slide the baking sheets into the oven and bake for 15 minutes. Then open the oven door briefly and bake for another 10 minutes. Then open the oven door again and bake for another 10 minutes, or until the tops of the macarons feel dry to the touch. Remove the baking sheets from the oven and let cool.<\/li>\n\n\n\n<li>Make sets of two macarons that are the same size. Stir the ganache well and scoop into a piping bag without a nozzle. Cut a small tip of the piping bag. Pipe some ganache onto one macaron and push the other macaron on top, until the ganache is pushed out to the edge. Store the macarons covered in the refrigerator, preferably overnight before eating them.  <\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#abb7c252\">This recipe is from <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The art of baking<\/a><\/em> of Hidde de Brabander. Curious about his views on technique, taste experience and craftsmanship? Also read our <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-on-technique-tradition-and-why-a-brownie-shouldnt-be-fluffy\/\" target=\"_blank\" rel=\"noreferrer noopener\">premium interview<\/a> with Hidde de Brabander. You can also find an overview of all the recipes we publish from this book <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>In *The Art of Baking*, Hidde de Brabander opts for macarons featuring a sophisticated combination of matcha, yuzu, and white chocolate<\/p>\n","protected":false},"author":2,"featured_media":57536,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4714,4656,5089],"tags":[5079,5081,4716,5019,4723,5092,5022,4718,5090,5024,5091,4811],"class_list":["post-58936","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-matcha","category-receptions","category-thee-2","tag-dessert","tag-french-patisserie","tag-green-tea","tag-hidde-de-brabander","tag-japanese-tea","tag-macaron","tag-macarons","tag-matcha","tag-recipe","tag-the-art-of-baking","tag-white-chocolate","tag-yuzu"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/58936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=58936"}],"version-history":[{"count":0,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/58936\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/57536"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=58936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=58936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=58936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}