white chocolate 33%
0.75 cup
160 g
5.60 oz
5.28 fl oz
passion fruit puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
matcha tea
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
glucose syrup
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
cream 33%
0.75 tbsp
12 g
0.42 oz
0.40 fl oz


Cooking method

  1. Combine the cream, passion fruit puree and glucose syrup, and bring it all to a boil.
  2. Pour the mass over the white chocolate.
  3. Mash the mass with a blender.
  4. Add the matcha tea, and mash with a blender again.
  5. 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.