Ingredients
Equipment
Method
Preparation
- 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.
Making the Meringue
- 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.
Macaronage (Folding the Batter)
- 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.
Piping and Drying
- 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.
Baking the Macarons
- 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.
Making the Matcha Buttercream
- 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.
Making the White Chocolate Matcha Ganache
- 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.
Assembling and Storing
- 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
Egg white powder is optional for meringue stability. Avoid overheating the sugar syrup to prevent wrinkly macarons. Do not overmix the macaron batter; test for proper consistency using the figure-8 or teaspoon method. Gently pop any air bubbles on piped shells to prevent cracking. Allow macaron shells to dry for 20-40 minutes until a skin forms. Ensure ganache is at room temperature when filling; gently reheat if too hard, being careful not to overcook the chocolate. Store finished macarons in the fridge for up to 5 days or freeze for up to 2 months.