Matcha macaroons for Passover would have been enough – dayenu! But I dipped them in chocolate and added sprinkles too. Because I can.
Macaroons are always a Passover favorite. Or they are always there. One of those. Sometimes they are dry or uninspiring but these Matcha Macaroons are a showstopper!
What is matcha?
What is matzah matcha? Glad you asked! Matcha is a green tea powder that has an earthy, some say grassy flavor. Matcha is grown in the shade (unlike other green teas grown in the sun) and it maintains this vibrant green color and lots of antioxidants and nutrients. It originated and is super popular in Japan and I love it!
Here is where I was like did I make a mistake? Am I making slime macaroons??
But after they baked I was like, they are gorgeous! With a subtle green tea flavor that goes so well with chocolate.
The perfect taste too! Crunchy on the outside, soft and chewy on the inside. And now, the fun part! When I dip you dip we dip…into chocolate.
Ooor maybe they are reminiscent of our frog plagues? Too much?
These matcha macaroons are pareve too, thanks to egg whites. The key is whipping them just until frothy. Over-mixing leads to dry macaroons and there is only room for one dry thing (matzah!) at the Passover seder. (Side note, I love matzah, especially with lots of butter!)
Matcha is great in so many desserts, from ice cream to cheesecake, so I thought it would make for a fun and colorful macaroon. I was correct! The flavor isn’t overpowering, and it goes great with the chocolate too.
Also, they freeze well! So make them now and enjoy all Passover long.
Dayenu!
Matcha Macaroons
Ingredients
- 4 large eggs, cold (You will only need the whites)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp matcha
- ¼ tsp salt
- 14 oz sweetened coconut, rough chopped
- 1 cup semi-sweet chocolate
- 1 cup rainbow sprinkles
Instructions
- Pre-heat the oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
- While the eggs are cold, separate the whites from the yolks and place the whites in a large bowl. You are going to just want the whites for this recipe. It's easier to separate the whites from the yolks when they are cold. Then let the whites come to room temperature.
- In a large bowl whisk the egg whites, sugar, vanilla, matcha and salt until frothy and the sugar and matcha dissolve. This should only take about a minute. Do not over mix.
- Then fold in the coconut and mix just until combined and uniform in color. I like to rough chop it so there are some smaller pieces and still some bigger pieces for those crunchy edges.
- Scoop 1 tablespoon scoops onto the baking sheets. They won't spread, but place them about an inch apart. I zhushed the edges a bit if they looked messy.
- Bake for 20 minutes or until lightly browned, rotating the pans halfway through baking.
- Let cool for 5 minutes then cool completely on cooling racks.
- Melt the chocolate in a double boiler or in the microwave in 20 second increments, stirring in between. Mine took two increments to melt.
- One macaroon at a time, dip in the chocolate and then dip in sprinkles. Let harden in the refrigerator.
- Serve at room temperature. You can freeze them for up to two months before or after dipping in chocolate!
2 Comments
What is matcha. Where do you get it
It’s a green tea powder, I explain in the post. You can get it on Amazon!