Hello friends! Today I am going to show you how to make Matcha Macarons!
For these Matcha Macarons, I made two different fillings: Matcha Buttercream and Matcha Ganache. Check the recipe down below, and also check the video on YouTube or on this page, showing you exactly how to make these Matcha Macarons.
I initially wrote this Matcha Macarons recipe almost 3 years ago, and today I am updating it, with the recipe for the Matcha Ganache, and also with new pictures and a video.
And that’s also why you will see two completely different styles of pictures here.
On the updated Matcha macarons recipe, I actually added green food coloring to make the green a bit more vibrant. This is a total optional step, and you can just let the matcha color the shells instead of adding food coloring, it’s up to you.
And another thing I’ve changed, is that I dipped the macarons in white chocolate for an extra beautiful decoration.
Which do you prefer? The more rustic macarons you see below, or the more colorful ones dipped in chocolate? Let me know down below!
And I will also say that I think the matcha ganache filling is incredibly delicious and if you like white chocolate ganache, then this will be right up your alley! The matcha is so smooth and compliments the velvety texture of the white chocolate ganache so well. It’s a treat!
Another thing that has changed since I first made this recipe, is that now I use egg white powder in my macarons. I add it along with the granulated sugar and egg whites when making the syrup.
Egg white powder isn’t the same as meringue powder.
It acts as a strengthener for the meringue, since it consists of dried egg whites only, so it provides extra protein to the structure of the meringue.
This is the brand I use Judees Gluten Free. You should only need a few grams per 100 grams of egg whites that you use in your recipe. I use 3 grams for the matcha macaron shells, 2 grams for chocolate shells, and 4 grams for regular shells.
I’ve experimented with different amounts for the matcha shells, and landed on 3 grams for my best results as far as feet and fullness of the shells go.
The egg white powder is totally optional but I love the results since I started using it. So now it became part of my recipes. However, I went by 5 years without using it, so you can totally get away without using egg white powder.
If you like experimenting with macaron recipes, I recommend trying it, because it does improve the quality of the shells.
To see more macaron tips, beginner’s guides, troubleshooting information, please visit Macaron School. Macaron School is a page I am building up with the best macaron resources and knowledge to help you bake better macarons!
Here are some recipes that may interest you if you like these Matcha Macarons:
- Earl Grey Macarons
- Coffee Macarons
- Tiramisu Macarons
- Chai Macarons
- Mint Chocolate Macarons
- Fig Macarons
- Honey Macarons
- Vanilla Bean Macarons
- Gingerbread Macarons
- Pistachio Macarons
- Hazelnut Macarons
And these Matcha Macarons were also featured in my 2020 Holiday Macaron Box which you can find here.
If you make this recipe tag me on instagram or leave a comment below! Thank you so much for reading!
Matcha Macarons are delightful. Serve this fancy treat to your guests for tea time, or make a box of these for a friend! Featuring two different filling options: matcha buttercream and matcha ganache.
egg white powder
optional, read notes
white granulated sugar
(or more to taste)
Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
Line two baking sheets with parchment paper or silicone mat.
Measure out all of the ingredients.
Sift the powdered sugar, almond flour, and matcha powder together. Set it aside.
Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water. Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
Transfer the syrup to the bowl of a stand mixer.With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
Pour the sifted powdered sugar, almond flour, and matcha powder into the stiff meringue.
Start folding gently forming a letter J with a spatula.Add the food coloring at this point, if using. I have added a bit of brown food coloring to deepen the color.
How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
There’s another test you can do. I call it the Teaspoon test.
Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds. Test again.
Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
Transfer the batter to the piping bag.
Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
Use a toothpick to pop any air bubbles in the surface of the shells.Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
Pre-heat the oven to 325ºF.
Bake one tray at a time.
Bake for 5 minutes, rotate tray.
Bake for 5 more minutes. Rotate again.
I bake each tray for about 15 to 20 minutes.
When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.Remove from the oven and bake the other tray.
Let the macarons cool down before proceeding with the filling.
- While macarons cool down, you can make the filling.
Cream the butter on medium speed, until creamy, for about 1 minute. Add the powdered sugar and matcha and beat until mixture is fluffy and incorporated, another minute. If mixture seems too stiff, add the milk, or water. Mix to combine and add more milk as necessary.
If the buttercream is too runny, add more powdered sugar to make it thicker.
Place the white chocolate in a glass or stainless steel bowl.
Add one tablespoon of heavy cream to the matcha and mix with a spoon or fork until a paste is formed.
Slowly add the rest of the heavy cream while stirring to combine. This will prevent any lumps from forming.
Heat the heavy cream and matcha together in a small saucepan until it almost comes to a boil.
Remove from the heat and pour over the white chocolate. If you notice the heavy cream and matcha mixture is lumpy, you can pour it through a sieve.
After pouring the heavy cream over the chocolate cover the bowl with a plate or a towel and let it sit for 1 minute.
Next, stir the white chocolate and hot heavy cream together until the chocolate has melted entirely.
Set it aside until it cools to room temperature. It will thicken as it cools down. If making ahead you can place it in the fridge and then re-heat it gently in the microwave before using, for about 5 second intervals, and stirring in between, until the ganache isn't super hard anymore. Careful not to over heat it, because if the ganache gets too runny, it needs to go back in the fridge or sit for a while at room temperature to get thicker. And also, if you re-heat the chocolate too much, it will separate and become grainy.
Put the filling in a piping bag. Pipe a dollop in each macaron and close the sandwich.
These Matcha Macarons will last in the fridge for up to 5 days or in the freezer for up to 2 months.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites for regular shells, and I have been using only 2 grams for each 100 grams of egg whites for chocolate shells.
Food coloring: Make sure to use gel food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter the batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about how to figure out your oven here.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
White Chocolate: Make sure you are using very good quality white chocolate. White chocolate chips bought at the store are usually not considered actual white chocolate, because they don’t have the minimum required amount of 20% of cocoa butter. Look for white chocolate with a larger amount than 20% of cocoa butter. I like using Callebaut callets.
Ganache or Buttercream: you can pick whichever one you want, each recipe should make enough to fill one batch.