- Combine the cream, passion fruit puree and glucose syrup, and bring it all to a boil.
- Pour the mass over the white chocolate.
- Mash the mass with a blender.
- Add the matcha tea, and mash with a blender again.
- Cover the ganache with foil in contact, and refrigerate for 12 hours. You can take it out after 6 hours, if necessary, let the ganache warm up, fill the macarons, and put it back in the fridge to stabilize and soak.
P.S. Use matcha tea of a high quality.