Matcha Macarons

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.

Matcha Macarons dipped in white chocolate topped with matcha powder.

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.

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green macarons dipped in white chocolate and topped with matcha powder.

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.

Matcha Macarons dipped in white chocolate topped with matcha powder.

Which do you prefer? The more rustic macarons you see below, or the more colorful ones dipped in chocolate? Let me know down below!

Matcha Macarons

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!

green macaron shells filled with white chocolate matcha ganache and matcha buttercream.

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.

Matcha Macarons dipped in white chocolate topped with matcha powder.

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.

Matcha Macarons dipped in white chocolate topped with matcha powder.

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:

And these Matcha Macarons were also featured in my 2020 Holiday Macaron Box which you can find here.

green tea Macarons dipped in white chocolate topped with matcha powder.

If you make this recipe tag me on instagram or leave a comment below! Thank you so much for reading!

Matcha Macarons dipped in white chocolate topped with matcha powder.

Matcha Macarons

Camila Hurst
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.
4.98 from 39 votes
Prep Time 2 hours
Cook Time 40 minutes
Resting time 40 minutes
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 22 macaron cookies
Calories 160 kcal


Matcha Macarons
  • 3 grams egg white powder optional, read notes
  • 100 grams egg whites
  • 100 grams white granulated sugar
  • 105 grams almond flour
  • 105 grams powdered sugar
  • 3 grams matcha powder
Matcha Buttercream
  • 6 tbsp butter 85 grams
  • 125 grams powdered sugar
  • 1 tsp matcha powder (or more to taste)
  • 2 tbsp milk (or water)
Matcha Ganache
  • 170 grams white chocolate chopped
  • 60 ml heavy cream (1/4 cup)
  • 3/4 tsp matcha powder


  • 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 green 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 300ºF.
  • 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.
Matcha Buttercream
  • 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.
Matcha Ganache
  • 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.
To assemble
  • 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.
Keyword matcha
















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  1. 5 stars
    You always amaze me and I had no idea there was an Italian and Swiss way to make these! Have a great day, Camila! 🙂

  2. I have never made macarons before.. I find them too technical..This is actually the first time I have read the process of making them in so much detail!! Thanks for testing all the methods, failing and still trying to make them. This guide is gonna come handy for so many of us! And I love your pretty matcha macarons!!

  3. 5 stars
    Matcha-rons! Brilliant. I’ve yet to attempt macarons because I’m not much of a baker and I’ve heard they can be tricky, but you’ve clearly mastered them! Love that they’re matcha-flavored, too. Gorgeous color!

  4. 5 stars
    Wow! I never knew they were so tricky to make! I guess I have a newfound respect for anyone making them! Yours look perfect! So armed with all of your tips, maybe I will venture to try them!

  5. 5 stars
    These came out gorgeous, and I know that is not an easy task! Matcha just makes everything prettier doesn’t it? Now to keep myself from eating a plate full of them!

  6. 5 stars
    What an awesome colour macaron. I have always wanted to try making them and this might have given me the nudge I needed to actually do it.

  7. 5 stars
    Question about the figure 8 on the spatula: Are you coating the spatula with the meringue and drawing the figure 8 with your finger? Or are you using the spatula to draw a figure 8 in the bowl of ingredients? These look amazing!

    1. Ok, I should probably specify that in the post. That’s a great question. You’re going to grab a spatula full of batter and pull it up at a 90 degree angle on top of the bowl, then you start drawing a figure 8 in the air with the dripping batter. And if you can draw a few number 8s with the flowing batter, without having it break apart, that means your batter is probably ready, or close to being ready. Have a great day, Lisa!! 🙂

  8. 5 stars
    I love the flavor of Matcha! I have a quick question, my stand mixer is out of commission…do you think a hand mixer will work? Let me know if you think it will hold up.

    1. 5 stars
      Hello! I just attempted macarons for the first time this week. Earlier in the week, I made your french vanilla macarons. They were beautiful and delicious. Today I tried this matcha recipe and had some trouble. My macaron shells didn’t rise properly or form “feet”. However, I had three separate trays, which I cooked separately. In the first tray, all of the shells were cracked and didn’t look right. For the second tray, all of the shells looked great. For the third tray, most were cracked with a few decent shells. I’m not sure what happened…
      I initially thought that maybe I didn’t wait long enough for the shells to dry after I saw that the second tray came out okay, but then the third tray wasn’t great.

      Do you have any ideas or suggestions? I weighed the ingredients. Although, I did not use the egg white powder. I didn’t use it in the french vanilla macaron shells, so I don’t think that’s the issue.

      Please let me know! I really loved how the french vanilla macarons turned out and am a huge matcha fan, so I really want to make these gorgeous macarons!

  9. 5 stars
    hi, thanks so much for this Recipe, I made it for Thanksgiving Dessert, and it came out reLLY GOOD EVERYONE LOVED IT. my first time made the macaroon matcha and it came out perfect, the shape and the taste, delicious.

  10. 5 stars
    These were perfection! I added some powdered honey and salt to the buttercream but otherwise followed exactly and they turned out perfectly! Thank you!

  11. 5 stars
    First time making macarons ever. I followed your recipe and they turned out beautifully and delicious! THANK YOU

    1. Hey there I have never tried making macarons with carton whites, but I’ve heard people saying they obtain good results!
      Thank you!
      Have a great day!

  12. Good day. Love your macaron recipes, my favorite method is the Italian method but Swiss a close second.

    When storing macarons in the freezer – is this with its filling?

    1. Hey Ghowa, yes I do store them with the filling, unless it’s a jam filling, then I try not to store the filled macarons, unless the jam is very thick. Often times, if the jam is very liquidy it will end up making the macaron shells soggy. But if you are freezing any macarons with a buttercream filling, cream cheese filling, or any other creamy filling like that, you should be totally fine.
      Thank you!

  13. 5 stars
    I am so excited! I’ve been trying recipe after recipe for a few weeks now and getting so close to the look I want but just not quite there. Until this recipe. You saved me! I cannot believe how gorgeous my macarons are, and tasty not to mention. Thank you thank you thank you!

      1. Do you have a chocolate recipe? I have made four different flavors, and they are all so gorgeous that I can’t even stop staring at them. I just started an acrylic painting class and I’m literally going to paint a plate of my macarons. You created a monster. When I finally get around to blogging this whole experience, you are getting huge credit. Id love to have you on sometime. Ok, so chocolate? I have heard they are finicky. I bought Giradellhi baking cocoa powder. Tips? Thanks again!!

  14. 4 stars
    Question: I made these and they tasted really good but somehow there was no film developed when I let them dry out and so I didn’t get any feet. Did I do something wrong?

  15. 5 stars
    THANK YOU! This is my first ever time making macarons, and following your instructions- they came out BEAUTIFULLY. Four times in a row now!! Anyone looking to try baking macarons, should definitely read this page 🙂

  16. 5 stars
    Italian Merengue is terrifying to an amateur baker like me, but SOOO worth getting over your fear of it!! I’ve been baking French Macarons this entire time, dealing with hollow insides 🙁 This recipe gave me the courage to leap into attempting an Italian merengue! I love how easy it is to follow these directions. No hollow insides for this girl and her Matcha Macarons <3 I am filled with joy (and so far about 4 macarons haha). Thank you again for your recipe and your helpful advice!!

  17. 5 stars
    This is a fantastic recipe. I made these macarons along with a marzipan buttercream to use as the filling. These taste extraordinary together, and I will definitely make this recipe again, this time with the matcha filling.

  18. 5 stars
    Hi I’m 12 and I just want to say THANK YOU for such an amazing recipe and all the helpful tips. I’ve already tried making macarons 7 TIMES, and all of those tries were fails and my family was getting sick of eating my failed macarons. Then I found your website with all these helpful tips and macaron recipes. The macarons were delicious so thank you so much(:

  19. 5 stars
    I love macarons but was always too intimidated to try baking them. This was my first try, and they turned out great! I wasn’t able to get the meringue stiff enough (I was whisking by hand) but somehow they were still fine. Thank you so much for this great guide!

  20. 5 stars
    This recipe was amazing!
    Second time mac experimenter here.
    This recipe was easy to follow, and straight forward. I also HATE the “lava” description. To me its more like honey thick? Glossy, thick, continuous flow.
    My oven was too hot at 350 so 300 for 12 minutes was perfect for my Macs.
    Thank you so much!

  21. I tried this Matcha Macarons today, it was a success….thank u for the recipe, I followed as what u posted here….it was amazing.

  22. Hi! Curious why the matcha powder isn’t measured out while everything else is? Thanks! Just want to understand as I liked to attempt this recipe soon!!

    1. some people have made it with the french method. I have never tried this recipe with the french method, at least not for now. But I hope to someday. It does work for some people.

  23. 5 stars
    This is the very first time I tried making macarons and your blog helped make that experience less intimidating! It’s so informative and detailed, I loved the matcha macaron recipe. Even though I had some issues like cracking on some shells and a bit lop sided on my macaron shells, I will try it again tomorrow to perfect the technique.

  24. Can you make a matcha ganache instead of a butter cream? Do you have a recipe perhaps for matcha ganache? I’m going to attempt to make these tomorrow with my daughter😊

    1. omg that’s so funny, i literally made with ganache this week. And I am going to post the ganache variation in the next few days. But here you go, I will give you the ganache recipe now:

      1 cup (170 grams) white chocolate, chopped
      1/4 cup (60 ml) heavy cream
      3/4 tsp (1.5 grams) matcha powder

      To make the Matcha White Chocolate Ganache, begin by placing 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.
      To make the Blueberry Curd, begin by placing the blueberries and lemon juice together in a small saucepan. Bring the mixture to a boil over medium heat, and simmer for 5 minutes, while stirring and using the back of the spatula to pop the blueberries as they soften.
      Remove the pan from the heat and pour the mixture through a sieve. Press down to extract as much liquid as possible. Discard the blueberry skins.
      Meanwhile whisk the yolk and sugar together in a bowl. Add the butter and continue to whisk until smooth.
      Slowly pour the blueberry juice in the bowl, while whisking.
      Once everything is mixed together, pour it in a small saucepan. Slowly heat the mixture over medium low heat, while stirring non-stop. Don’t keep the heat too high, or the egg will scramble.
      Continue to cook over the medium-low heat until the curd thickens. When the curd is ready, a thermometer should read 170ºF, it should be thick enough to coat the back of a spoon.
      Remove the curd to a small bowl. Place it in the fridge until completely chilled, it will thicken as it cools down.
      Once the Matcha White Chocolate Ganache is at room temperature, it should be thick, creamy, and spreadable. Place it in a piping bag fitted with a small round tip.

  25. 5 stars
    I love your site and recipes. I am new to making macarons but not new to baking. I have found your site very helpful. My first two attempts were using French method and they did not come out nicely. I tried your matcha recipe and they came out perfect with full shell and smooth top, which was a surprise to me, as it was only my 3rd attempt making macarons. I made some matcha whipped cream for filling without adding any sugar. I always feel macarons is way too sweet. They are perfect matched! I wish I could upload picture here. Thank you so much!

  26. 5 stars
    Thanks for posting. I’ve been making macs for about a year now, and through trial and error have started using some of these methods and it was exciting to finally find a recipe that brings together everything I’ve learned. Making some for Xmas Eve dinner tomorrow, already did matcha, using this as the basis for my Earl Grey and Caramel chai as well. I love these frustrating little perfectionist trap cookies :). Came out perfect with the egg white powder, no hollows for the first time!

  27. I’ve made these several times with success, however when I tried today, my batter was super runny. It also took quite a while in getting stuff peaks. The only thing I changed was I added 1/2 tsp cream of tartar AND egg white powder… I usually only add cream of tartar. I was super disappointed and threw the whole thing away.

  28. 5 stars
    Hi thank you so much for sharing your macaron expertise in such details. I’ve never made macarons yet , been searching good resources, love your site!! So grateful!
    Question1: when you cool the macarons after baking, do you leave them out on the mat and baking pan? (I bake breads and I need to take them out of the pan right away, hence this question.)
    Question2: is egg white powder a must in your matcha macarons? If not, do I just omit it or replace with similar amount of raw egg whites? Curious to know why sometimes you add it and sometimes you don’t 😅
    Thank you so much!! I can’t wait to try making them!

    1. 1- I leave them on the baking pan yes, unless I’ve accidentally overbaked them, then I remove the mat from the pan immediately to avoid even further cooking of the shells.
      2- egg white powder is not a must and you dont have to change anything in the recipe. I leave it out if the weather is too dry, because it makes the macarons too hard and chewy.

  29. 5 stars
    I’m so excited!! I’m a custom cake artist and love to decorate with fresh flowers and macarons. This is only my third attempt at making them myself. The first two with the French method were total flops. These came out incredible!!!! Perfectly full beautiful shells. I can’t even believe I made them (lol)! I made the buttercream and ganache and added a bit of ganache in the middle of the buttercream. Perfect! Thank you so so much!!! Great tips and great recipe!

  30. 5 stars
    Camila, can I ask what brand of matcha powder you use? Can you provide a link for it? I love the updated recipe & the more vibrant color. The addition of dipping them in white chocolate is pure genius!

  31. 5 stars
    Love your recipes, thank you!

    I want to try making black sesame macarons. Do you think it will work if I swap out matcha powder for black sesame powder in this recipe?

  32. 5 stars
    Hi Camila, I just made the shells for this recipe and so far so good. One teeny question, did you mean “green” food coloring in your recipe instead of brown? I used green and they came out the perfect shade of green. I like the look of the white chocolate dipped and am going to finish with that.
    I absolutely love your recipes, my friends and coworkers are loving them too!

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