Aug 23, 20182 min read

Yin-Yang Macarons

Matcha and macarons, mildly bitter earth tones and sugary sweetness, opposite taste sensations that when combined are complimentary. Dualities which brings to mind the Chinese philosophy of yin-yang where a correct balance between two poles must be reached in order to achieve harmony. The earthy bitterness of matcha, which has a hint of sweetness, is the perfect balance to the sweetness of a macaron yielding a complete macaron flavor.

Yin-Yang Haiku

matcha, macarons

harmonious together

opposites as one

Matcha is green tea that has been specially grown and processed, then ground into a fine powder. It has a unique taste that I can best describe as mossy earth. I began drinking matcha several years ago as an extension of my fascination with Japanese traditions. There are various grades of matcha with the higher grades having a smoother, mellow taste and the lower grades, typically used in cooking, tasting bitter. Some say it's an acquired taste, but I liked it from the first bowl, as I do not like foods that are very sweet. Matcha can be added to typical deserts giving balance to the sweetness, as well as it's potential health benefits and has been a favorite flavor for my macaron creations. Matcha is the yin to the macarons yang.

matcha macaron shells

Matcha macarons begin with matcha flavored shells. I add between four to six grams, two to three teaspoons, of matcha powder to the basic macaron recipe in the Bouchon Bakery cookbook and described in a previous blog post, Macarons for a Wedding. The intensity of matcha flavor used depends on the sweetness of filling selected, who I am baking the macarons for, and their appreciation of the flavor.

The various fillings that I have created for matcha macarons include dark chocolate ganache, a circle of white chocolate ganache with a bullseye of matcha pastry cream, and koshian (smooth sweet red bean paste).