Macarons al tè verde e ganache al cioccolato bianco

L'origine del Matcha

Matcha originated in China during the Tang Dynasty (618 to 907 AD), where tea leaves were steamed and formed into bricks for storage and trade. The tea was prepared by roasting and pulverising the leaves, then decocting the resulting powder in hot water with salt. In the Song Dynasty (960 to 1279), the method of making powdered tea from steam-prepared dried leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl, became popular.

Matcha and Japan

In the 12th century, the method of making matcha was brought to Japan by the Buddhist monk Eisai. He introduced tea to the samurai class, and it quickly became a staple of Japanese culture. The tea ceremony, known as Chanoyu, values harmony, respect, purity, and tranquillity, and matcha sits at its centre. The deliberate, almost meditative preparation that defines a tea ceremony is the same instinct that good macaron-making requires: a slow process that does not reward shortcuts.

Proprietà del tè verde Matcha

Matcha is one of the most concentrated sources of antioxidants of any tea. The leaves are shade-grown for the final three weeks before harvest, which boosts chlorophyll and L-theanine content. When the entire leaf is consumed in powder form rather than steeped and discarded, the catechins, caffeine, and amino acids that are normally left behind in the spent leaves end up in the cup. The result is a tea that delivers caffeine without the spike: the L-theanine moderates the absorption rate, producing what tea drinkers describe as alert calm rather than nervous energy. The flavour profile is bitter, vegetal, slightly umami, and entirely unlike any other tea. That bitterness is what makes matcha such a gift to a pastry chef.

Matcha and Honey: A Modern Pairing

Matcha and honey is one of the simplest and most successful flavour pairings in modern wellness cooking. Raw honey moderates matcha's bitterness without flattening its character, the way refined sugar does. The floral complexity of raw honey is something the vegetal notes of matcha actually amplify. The matcha honey latte (hot water whisked with matcha, warm milk added, and a teaspoon of raw Acacia honey stirred in once the drink has cooled to around 60C) has become a fixture in cafes from Tokyo to London. Acacia is the right choice because its mild floral profile does not compete with matcha's intensity. Heather honey, by contrast, would dominate the cup. The lesson translates to baking: keep the honey light when matcha is doing the heavy lifting on flavour.

The Macaron: An Italian Beginning

Contrary to popular belief, the first macarons were not born in France, but in Italy. The name itself, derived from the Italian maccherone, meaning fine paste, hints at its origin. Introduced to France in the 16th century by Catherine de Medici's Italian pastry chefs when she married King Henry II, the original macaron was a simple combination of ground almonds, sugar, and egg whites. The modern French macaron, with its delicate two-cookie sandwich structure and luscious filling, evolved much later in the 20th century. Pierre Desfontaines of Ladurée is credited with this innovation. Today, Ladurée and Pierre Hermé are two French houses renowned for their exquisite macarons, making them an essential stop for anyone visiting Paris.

L'arte di fare i macarons

Creating macarons is a delicate process that requires patience, precision, and a dash of artistry. The cookies are made from a mixture of powdered sugar, almond flour, and egg whites. After beating the egg whites to a meringue, the dry ingredients are folded in carefully, in a movement called the macaronage. The mixture is then piped onto a baking sheet into small circular dollops, which are left to rest before being baked. This resting period is what allows the macarons to develop their signature feet: the frilly edges on the bottom of each cookie that mark a successful bake. The filling, often a ganache, buttercream or jam, is sandwiched between two cookies. A delicate balance must be struck between the subtly sweet, crisp shell and the rich, creamy filling. Flavours range from the traditional (vanilla, chocolate, raspberry) to the adventurous (foie gras, matcha green tea, even sweetcorn).

Matcha Macarons in the Kitchen

Matcha macarons have become a fixture of the modern pastry world. The vibrant green colour and distinctive flavour give them a visual identity that few other macaron variations can match. They offer a twist on the traditional French macaron, introducing a flavour profile that is both exotic and comforting. Matcha is a testament to the versatility of the powdered tea: a centuries-old Japanese ingredient finding new life in 21st-century French patisserie. The bitterness of matcha balances the sweetness of the white chocolate ganache so cleanly that it is difficult to imagine the pairing as anything but inevitable. It is one of those rare combinations where the whole genuinely exceeds the sum of its parts.

La popolarità globale dei macarons

Macarons have journeyed far beyond the borders of France and been embraced by dessert lovers worldwide. They are popular not only for their taste but also for their aesthetic appeal. Their vibrant colours and delicate structure make them photogenic, which has contributed to their widespread popularity on social media. In America, macaron boutiques have sprung up in major cities, and Macaron Day on the 20th of March sees bakeries give out free macarons and donate the day's sales to local charities. Asian countries have embraced this French dessert with their own unique twists. Japan has matcha green tea ganache. South Korea has sweet-and-sour tangerine. London has, since around 2018, started doing them properly.

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