• White Macarons:
  • 30g egg whites
  • 55g pure powdered sugar
  • 35g almond powder
  • 15 granulated sugar
  • Black Macarons:
  • 100g White Macaron
  • 5g charcoal
  • Matcha Ganache:
  • 120g white chocolate
  • 50g heavy cream
  • 15g matcha


  1. In a bowl, add sugar to egg whites and mix using a hand mixer to make meringue.
  2. Combine and sift almond powder and powdered sugar. Add to the meringue and mix.
  3. Once it looks fairly mixed, continue to combine using the macaronage technique.
  4. Scoop out 100g of the mixture for Black Macarons. Mix in charcoal.
  5. Pipe White Macarons onto a baking sheet lined with parchment paper.
  6. Using a toothpick, stretch into the shape of a panda face.
  7. Draw ears, face, hands, feet, and tail with the Black Macaron mixture.
  8. Bake for 15 to 20 minutes at 130℃.
  9. To make matcha ganache, melt white chocolate over a double boiler. Mix in heavy cream and matcha.
  10. Pipe the ganache onto the macarons and top with a second panda piece.