Matcha Uji Macaron with Seasoned Azuki Filling
Inspired by Pierre Hermé
A refined Japanese-inspired macaron with a delicate Matcha Uji ganache and a lightly seasoned azuki red bean compote center, inspired by Pierre Hermé’s Macaron Dépaysé.
Matcha Uji Macaron with Seasoned Azuki Filling 🍵🇯🇵
Refined, elegant, and deeply inspired by Japanese flavors, these Matcha Uji Macarons with a seasoned azuki red bean compote center are a tribute to the delicate balance between bitterness, sweetness, and umami. Based on Pierre Hermé’s Dépaysé, this version captures the spirit of wagashi (traditional Japanese confections) in a French patisserie form.
The shells are crisp yet tender, giving way to a silky white chocolate ganache infused with premium Uji matcha, while the heart hides a surprise: a small jewel of seasoned azuki bean compote—brightened with lime zest, ginger, and just a touch of black pepper. 🎋
Why You'll Love This Recipe 💚
- Japanese-French fusion at its finest
- Balanced flavors: sweet, earthy, tangy, and umami
- Striking green hue and elegant presentation
- A conversation starter for any special occasion
The Secret to Flavor: Seasoned Azuki Red Bean Compote 🫘
Unlike the usual anko paste, this compote is lightly seasoned to elevate the flavor without overwhelming the palate. Rice vinegar and lime zest bring brightness, while ginger adds warmth and Sarawak black pepper surprises with depth. It's not too sweet—just right for discerning taste buds.
Matcha Uji Ganache: Silky & Smooth 💚🍫
Using 35% cocoa white chocolate (we love Valrhona Ivoire) and ceremonial grade Matcha Uji, the ganache is creamy, grassy, and just the right amount of bitter to balance the sweet macaron shell and red bean filling. An immersion blender helps ensure the ganache is silky-smooth and pipeable.
Pro Tips for Macaron Success 🎯
✅ Use aged egg whites for more stable meringue
✅ Sift almond flour and icing sugar thoroughly for smooth shells
✅ Let the piped shells rest until dry to the touch before baking
✅ Refrigerate assembled macarons overnight for best texture and flavor
Pairing Suggestions 🍵
Serve with:
- A cup of genmaicha (roasted brown rice green tea)
- Cold sparkling yuzu soda
- Or for dessert lovers: a scoop of black sesame ice cream
Final Thoughts 🍃
This macaron is not your typical dessert—it’s a cultural fusion wrapped in almond meringue. Perfect for those who appreciate nuance, balance, and a touch of surprise.
Whether you’re crafting these for a tea ceremony, a patisserie box, or simply to impress, this Matcha Uji Macaron with Seasoned Azuki Filling will earn you praise—and maybe even some “oishii!” along the way. 🇯🇵✨
Matcha Uji Macaron with Seasoned Azuki Filling
Inspired by Pierre HerméA refined Japanese-inspired macaron with a delicate Matcha Uji ganache and a lightly seasoned azuki red bean compote center, inspired by Pierre Hermé’s Macaron Dépaysé.
Chef's Tips
Use aged egg whites at room temperature for better meringue structure.
Sift almond flour thoroughly to ensure smooth shells.
High-quality matcha enhances both color and taste—use ceremonial grade if possible.
Tools Used
Stand Mixer Or Hand Mixer
Fine Mesh Sieve
Piping Bag With Round Tip
Baking Trays
Oven
Mixing Bowls
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Ingredients
Macaron Shells
Seasoned Azuki Red Bean Compote
Matcha Uji White Chocolate Ganache
Instructions
Macaron Shells
- 1
Sift almond flour to remove coarse bits.
- 2
Combine sifted almond flour with icing sugar. Set aside.
- 3
In a clean, dry bowl, beat egg whites until foamy.
- 4
Gradually add caster sugar and continue whisking until stiff, glossy peaks form.
- 5
Add gel food coloring and whip briefly to incorporate.
- 6
Fold the dry ingredients into the meringue until the batter flows in thick ribbons.
- 7
Pipe onto a lined baking tray and tap to remove air bubbles.
- 8
Rest shells 15–30 minutes until a skin forms.
- 9
Bake at 150°C (302°F) for 15 minutes. Let cool before removing.
Seasoned Azuki Compote
- 1
Soften gelatin in cold water for 20 minutes.
- 2
Warm a quarter of the azuki beans and stir in squeezed gelatin off the heat.
- 3
Add remaining beans, lime zest, grated ginger, rice vinegar, and pepper.
- 4
Mix well and refrigerate 4 hours until set and creamy.
Matcha Ganache
- 1
Gently melt white chocolate to 45–50°C.
- 2
Boil cream, cool to 60°C, and whisk in Matcha Uji powder.
- 3
Gradually add cream to chocolate, stirring from center outward.
- 4
Blend with immersion blender for a smooth ganache.
- 5
Let cool slightly and transfer to piping bag.
Assembly
- 1
Pipe a ring of ganache onto half the macaron shells.
- 2
Place a small dot of azuki compote in the center of each.
- 3
Top with remaining shells and press gently to sandwich.
- 4
Refrigerate for 24 hours. Bring to room temperature before serving.
Comments & Reviews
Rika
7/13/2025
The balance between the earthy matcha and lightly tangy azuki is perfect. Not too sweet—just how I like it!
Kenji
7/13/2025
So elegant and unique. I’d never thought black pepper would work in a macaron—wow!
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
