Welcome to the delightful world of matcha macarons! These delicate, chewy cookies are an absolute joy to bake and even better to eat. With their vibrant green hue and unique earthy flavor profile from the matcha, they’re truly special. This recipe guides you through creating stunning shells and two delicious filling options, ensuring your homemade matcha macarons are a resounding success. You’ll master each step to create this elegant treat.
Why You’ll Love This Matcha Macarons Recipe
- Savor the distinct, earthy flavor of matcha that sets these macarons apart.
- These matcha macarons make a perfect fancy treat, ideal for impressing guests or a special occasion.
- Our clear, step-by-step instructions ensure beginners can achieve success with ease.
- You’ll feel a wonderful sense of accomplishment creating such an elegant dessert from scratch.
- Homemade macarons offer unmatched freshness and flavor compared to store-bought.
Ingredients
Gather your ingredients precisely for the best results. Accurate measurements are crucial for perfect matcha macarons.
Matcha Macaron Shells
- 3 grams egg white powder (optional, see notes)
- 100 grams egg whites (aged at room temp recommended)
- 100 grams white granulated sugar
- 105 grams almond flour, super fine
- 105 grams powdered sugar
- 3 grams matcha powder (for shells)
Matcha Buttercream Filling
- 85 grams (6 tbsp) unsalted butter, softened
- 125 grams powdered sugar
- 1 tsp matcha powder (or more to taste)
- 2 tbsp milk or water
Matcha Ganache Filling
- 170 grams white chocolate, finely chopped
- 60 ml (1/4 cup) heavy cream
- 3/4 tsp matcha powder (for ganache)
Notes & Substitutions
Use a kitchen scale for all measurements; accuracy is key for matcha macarons. For the best color and taste in your macarons, it’s helpful to understand the differences between ceremonial and culinary grade matcha. Ceremonial grade matcha offers the best flavor and color, but culinary grade works too. Egg white powder helps stabilize meringue but is optional; skip it if you don’t have it. Gel food coloring can enhance the green color without adding excess liquid. Do not substitute almond flour with almond meal, as the texture is too coarse.
Equipment
You’ll need a few essential tools for these matcha macarons.
- Large piping bag with a 1/2-inch round tip
- Baking sheets and silicone mats (or parchment paper)
- Stand mixer with whisk attachment
- Heatproof spatula, fine-mesh sieve
- Small saucepan and glass bowl for water bath
- Oven thermometer for accurate temperature control
Instructions
Creating beautiful matcha macarons takes patience, but following these steps carefully will lead to success.
Macaron Shells
First, get all your ingredients and equipment ready. Line two baking sheets with silicone mats or parchment paper. Sift the almond flour, powdered sugar, and 3 grams of matcha powder together into a bowl. Set aside.
Next, prepare your Swiss meringue. In a heatproof bowl, whisk the sugar and optional egg white powder. Add the egg whites. Place this bowl over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture is frothy and the sugar completely dissolves. Test by rubbing a small amount between your fingers; if it feels smooth, it’s ready. Do not overheat to prevent wrinkly shells.
Transfer the warm sugar syrup to a stand mixer bowl. Whisk on low speed for 30 seconds, then gradually increase to medium. Whisk for 1-2 minutes until the mixture turns white and fluffy. Increase to high speed and whisk for several minutes until stiff, glossy peaks form. The meringue should hold its shape firmly when you lift the whisk.
Gently pour the sifted almond flour, powdered sugar, and matcha into the stiff meringue. Begin the macaronage process by folding gently with a spatula, forming a “J” shape. For a visual guide to achieving the perfect consistency, refer to this video on macaronage technique. If using, add green gel food coloring now to deepen the color. Continue folding until the batter is glossy and has a thick, flowing “lava-like” consistency. Test by letting batter drip off your spatula; it should form a slow, continuous ribbon that can make a figure eight without breaking. The “teaspoon test” involves dropping a teaspoon of batter onto parchment; it should spread slightly and smooth out on top within a minute. Be careful not to overmix.
Transfer the batter to your prepared piping bag. Pipe uniform 1.5-inch circles onto the silicone mats, holding the bag vertically at 90 degrees. After piping, firmly tap each baking tray against your counter several times. This releases trapped air bubbles. Use a toothpick to pop any remaining surface air bubbles.
Now, let the shells rest. Allow them to sit uncovered at room temperature for 20-40 minutes, or longer if humid, until they form a skin. You’ll know they’re ready when you can gently touch the surface without any batter sticking to your finger.
Pre-heat your oven to 300ºF (150ºC) with an oven thermometer for accuracy. Bake one tray at a time. Bake for 5 minutes, then rotate the tray. Bake for another 5 minutes, then rotate again. Continue baking for a total of 15 to 20 minutes. The matcha macarons are done when they have well-formed “feet” and don’t jiggle when gently nudged. Remove from the oven and cool completely on the baking sheet before filling.
Matcha Buttercream Filling
While the shells cool, make the buttercream. Cream the softened butter on medium speed for about 1 minute until smooth. Add the powdered sugar and 1 tsp matcha, beating until the mixture is fluffy and combined, about another minute. If the buttercream is too stiff, add milk or water one tablespoon at a time, mixing until the desired consistency is achieved. If too runny, add more powdered sugar.
Matcha Ganache Filling
Place the chopped white chocolate in a glass bowl. In a separate small bowl, mix 3/4 tsp matcha with one tablespoon of heavy cream to form a smooth paste, preventing lumps. Slowly whisk in the remaining heavy cream. Heat the matcha-cream mixture in a small saucepan until it almost simmers. If lumpy, pass it through a sieve. Pour the hot cream over the white chocolate. Cover the bowl with a plate or towel and let it sit for 1 minute. Stir until the chocolate is entirely melted and smooth. Let it cool to room temperature; it will thicken as it cools. If making ahead, store in the fridge and gently reheat in 5-second intervals in the microwave, stirring often, until pliable but not runny.
To Assemble
Match cooled matcha macarons shells by size. Transfer your chosen filling to a piping bag. Pipe a dollop of filling onto the flat side of one shell. Gently sandwich it with another shell. For an extra touch, you can dip the assembled macarons in melted white chocolate or dust lightly with extra matcha powder.
Pro Tips & Troubleshooting
Mastering matcha macarons involves attention to detail.
Achieving Perfect Feet
- Precise Ingredient Weights: Always use a digital kitchen scale for exact measurements.
- Stiff, Glossy Meringue: Whisk your meringue to firm, shiny peaks that hold their shape.
- Master Macaronage: Fold the batter until it reaches a “lava-like” consistency; neither too stiff nor too runny.
- Sufficient Drying Time: Let the piped shells rest until a skin forms and they are dry to the touch.
- Accurate Oven Temperature: Use an oven thermometer to ensure your oven is truly at 300ºF (150ºC).
Common Macaron Problems
- Hollows: Often caused by oven temperature being too high or baking too short. Try lowering the temperature slightly or extending baking time.
- Cracked Shells: Insufficient resting time before baking is a common culprit. Ensure a proper skin has formed.
- Lopsided: Uneven heat in the oven can cause this. Rotating your baking trays midway through baking helps.
- No Feet: Usually due to under-mixed batter (not enough macaronage) or an oven temperature that is too low.
Serving, Storage & Variations
Enjoy your beautiful matcha macarons fresh, or store them for later.
Serving Suggestions
- Serve these elegant matcha macarons alongside a cup of green tea or coffee.
- They make a thoughtful and impressive homemade gift for friends and family.
- Elevate any dessert table at gatherings with these vibrant, flavorful treats.
Storage Instructions
- Store your filled matcha macarons in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze them in an airtight container for up to 2 months.
- Always allow frozen macarons to thaw completely at room temperature before serving for the best texture.
Flavor Variations
- Experiment with other tea flavors like Earl Grey or chai for unique shells.
- Add a hint of citrus zest, like lemon or orange, to the filling for brightness.
- Incorporate finely chopped nuts or freeze-dried fruit powder into your fillings for added texture and flavor.
Nutrition Information
| Nutritions | Value |
|---|---|
| Serving Size | 1 macaron |
| Calories | 160 kcal |
Note: Nutritional information is an estimate based on ingredients and standard preparation. Actual values may vary.
Frequently Asked Questions (FAQ)
Q: Is egg white powder essential for this recipe?
A: No, egg white powder is optional. It helps stabilize the meringue but the recipe works well without it, especially if you have fresh, aged egg whites.
Q: What type of matcha powder is best?
A: Ceremonial grade matcha offers the best color and most vibrant flavor for your matcha macarons. Culinary grade works too, but may result in a slightly less intense color and flavor.
Q: How do I tell if macaron batter is correctly mixed?
A: The batter should fall off your spatula in a slow, continuous ribbon, forming a “figure eight” without breaking. It should also spread slightly and smooth out on its own when dropped onto parchment.
Q: What causes hollow macarons, and how can I prevent them?
A: Hollows are often caused by the oven being too hot or baking too short. Ensure your oven temperature is accurate with a thermometer and adjust baking time as needed until the shells are firm.
Q: How long can I store matcha macarons?
A: You can store them in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 2 months.
Conclusion
There’s immense joy in creating beautiful matcha macarons from scratch. Following these steps carefully will empower you to bake these delicate, flavorful treats with confidence. Each bite offers a delightful balance of earthy matcha and sweet filling. We encourage you to try this recipe, experiment with flavors, and share your delicious matcha macarons with loved ones. We’d love to hear about your baking success!
Ultimate Matcha Macarons Recipe
Ingredients
Equipment
Method
- Gather all ingredients, prepare a large piping bag with a 1/2-inch round tip, and line two baking sheets with parchment paper or silicone mats.
- Measure all ingredients precisely, then sift together the powdered sugar, almond flour, and 3 grams of matcha powder; set aside.
- Whisk granulated sugar and egg white powder (if using) with egg whites in a bowl over barely simmering water until frothy and the sugar is completely melted, ensuring the bowl does not touch the water.
- Transfer the syrup to a stand mixer and whisk on low for 30 seconds, then gradually increase to medium speed for 1-2 minutes until fluffy.
- Increase speed to high or medium-high and whisk for several minutes until stiff, glossy peaks form.
- Gently fold the sifted dry ingredients into the stiff meringue with a spatula, forming a "J" shape, and add green food coloring if desired.
- Continue folding until the batter is glossy, thick, and flows slowly but continuously off the spatula, allowing you to draw a figure "8" several times without breaking.
- Alternatively, perform a "Teaspoon test": spoon a small amount onto parchment paper, wait a minute, and if it spreads slightly and looks smooth, it's ready; if it holds a stiff point, fold a few more times.
- Transfer the batter to the prepared piping bag and pipe 1.5-inch circles onto the macaron templates on the baking sheets, holding the bag at a 90-degree angle.
- Bang the trays against the counter several times to release air bubbles, then use a toothpick to pop any remaining bubbles on the surface.
- Let the piped shells dry for 20-40 minutes, or until the surface is dry to the touch.
- Preheat the oven to 300°F (150°C) and bake one tray at a time for 5 minutes, then rotate the tray and bake for another 5 minutes.
- Continue baking for a total of 15-20 minutes until the macarons have developed "feet" and do not jiggle when gently nudged.
- Remove from the oven and let cool completely before filling; bake the second tray similarly.
- While macarons cool, cream 6 tablespoons of butter on medium speed for about 1 minute until creamy.
- Add 125 grams of powdered sugar and 1 teaspoon of matcha powder, beating until fluffy and incorporated, adding milk or water as needed to reach desired consistency.
- Place chopped white chocolate in a bowl, then mix 3/4 teaspoon of matcha powder with one tablespoon of heavy cream to form a paste before slowly adding the rest of the heavy cream while stirring.
- Heat the heavy cream and matcha mixture in a small saucepan until it almost boils, then pour it over the white chocolate, straining if necessary to remove lumps.
- Cover the bowl and let sit for 1 minute, then stir until the chocolate is fully melted and smooth, allowing it to cool to room temperature to thicken.
- Transfer the cooled buttercream and ganache fillings to separate piping bags, pipe a dollop of each onto individual macaron shells, and sandwich them together.
- Store the finished Matcha Macarons in the fridge for up to 5 days or freeze them for up to 2 months.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
