A taste of Japanese green tea in these matcha macarons. Perfectly baked macarons method filled with matcha cream and Swiss meringue buttercream using my no-fail French macaron recipe. A perfect treat with your favorite cup of tea or coffee with family or friends. These green tea macarons make amazing gifts for festive occasions.
Are you a fan of matcha? Do you know that matcha tea is not the same as the green tea you drink in a cup? Yes. Green tea that we buy in the supermarket is just green tea leaves that are steeped in hot water. While matcha is the green tea leaves that are ground to a fine powder. Which is why matcha tea is more bitter than green tea.
Recently, I've been on a matcha trip. And I've been using matcha in a few baked treats at home. Such as matcha cookies, matcha cupcakes, and even a matcha cake with whipped cream. Oh, you must try my Pistachio Matcha Green Tea No Churn Ice Cream. Even my kids love it.
I have at least 3 to 4 cups of green tea regularly but matcha tea? Nah, I still find it bitter. So, I try to use it in some baked items like these matcha macarons.
About these macarons
The macaron shell is my basic macaron shell with green food gel color. You can add a teaspoon of matcha powder. But the matcha powder I had was not a nice bright green. So I was afraid that I might not get the pretty green color I wanted. The real matcha flavor for these macarons comes from the matcha cream in this recipe. As you can see in the YouTube video below, it got a deep dark green color. And I mixed it with white chocolate ganache and some buttercream to add lightness. But you can make it with just white chocolate and/or buttercream
If you have been following my macaron recipes then you probably know that I love to use Swiss meringue or Italian meringue buttercream for my macarons. These are less sweet than regular buttercream and richer too. It also adds a nice richness to the macaron as a whole with that melt in your mouth quality.
Ingredients and substitutes
- Egg whites - Always use egg whites by weight not measure. If you see I have said 110 grams. This is very important. And, you can use fresh eggs but make sure they are room temperature.
- Almond meal - Whether you buy or make at home make sure it's fine and can be sifted. Adding some of the powdered sugar from the recipe will help keep the mixture dry and not oily.
- Sugar - Use a fine grain sugar like castor sugar so it dissolves easily in the egg whites.
- Cream of tartar - A great way to ensure your egg whites whip to stiff peaks. Try looking for it. A pinch of salt work as a substitute as well.
- Extract - Always use an extract that's not oil based. If you are not sure don't add any extract at all. But do not use any oil based extract in your whipped egg whites.
- Food Colors - Use color gels, not water-based colors. Water-based colors will change the consistency of your macaron mixture. Also, powder colors actually work best with macarons but color gels are easier to find.
Short video - match macarons
Step by step instructions (Save/Pin)
Prepare dry ingredients
- Place almond meal and powdered sugar in a food processor.
- Sift it and discard any big or remains that does not go thru.
Tip - if you have a lot in the sifter - pulse some more.
Whip egg whites
- Place the egg whites with cream of tartar in a grease-free mixer bowl with a whisk attachment.
- Start whisking on medium speed.
- After a minute start adding the regular sugar a little at a time.
- Once all the sugar has been added - whisk on medium-high until stiff peaks.
- Add extract and food color - mix the color well.
- Next, fold the almond/sugar mixture into the whipped eggs whites.
- As shown in the video - once the almond mixture has been folded in, continue to fold some more using the method shown in the video.
- Spread it around the bowl - bring it back to the center. I usually have to do this about 4 to 5 times with each batch.
- You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter on the spatula and drop it back into the bowl it should settle back into the rest slowly.
Pipe/ Tap /Rest
- Pour batter into a piping bag with a large round tip (No.12).
- Pipe similar size macarons on to a parchment paper using a template.
- The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't worry if you don't get it when you tap the pan these usually settle down.
- Tap the baking sheet on the counter a couple of times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons. I do three taps on each side as shown in the video.
- Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places with high humidity, this can take up to 30 minutes. This will give you a dry shell on top when you touch. As long as it does not stick to your hand when you touch it - you are good to go.
- While the macarons are drying - preheat the oven to 150 C/300 F.
- Bake the macarons for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
- The top shell should be shiny and the bottom crusty (also called macaron feet).
- Let cool on the parchment for a while then take them off and let cool completely.
Prepare matcha cream filling
- Make thick matcha paste combining hot water and matcha powder (I used 4 tbsp water).
- Add the ganache and/or buttercream.
- Stir until smooth.
- Prepare half a batch of the Swiss meringue buttercream using the recipe and the above video link.
Fill the macarons
- Prepare two piping bags - one with matcha cream and one with Swiss Meringue Buttercream.
- Pair macarons shells so you have similar sizes to match and make a sandwich.
- Pipe a ring of Swiss meringue buttercream, then pipe the matcha cream in the center of that ring.
- Sandwich the two shells together
- Macarons must be stored in the fridge and are best eaten one or two days later.
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For the Shells
Matcha cream filling
- 2 tbsp Matcha powder
- 4 tbsp Water approx
- 2 oz (60 g) White chocolate OR
- ¼ cup Swiss meringue buttercream recipe here
- Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that does not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. (in the video I am using a hand mixer so you can see better but a stand mixer is ) Tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places.
- After a minute start adding the granulated sugar one spoon at a time.Tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.
- Fold in - Next, fold the almond mixture into the whipped egg whites in three batches.
- Macronage - once the almond mixture has been incorporated, we need to bring it to the right consistency. See video on how I do this. Use a spatula and spread the mixture around in the bowl - then bring it back to the center. Do it again and again until you have the right consistency. I usually have to do this about 4 to 5 times with each batch.
- Consistency - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.Tip - getting the right consistency sometimes takes time. So, watch that part of a video carefully.
- Pipe - Transfer batter into a piping bag with a large round tip (No.12). Pipe similar size macarons onto a parchment-lined baking tray using a template.Tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point,.When you tap the pan these usually settle down.
- Tap baking pan - Tap the baking tray on the counter several times.Tip - Tapping helps so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons. I do three taps on each side as shown in the video.
- Rest - Let the macarons sit in a cool dry place for about 30 to 50 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.
- While the macarons are drying - preheat the oven to 150 C / 300 F. Tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.
- Bake the macarons for 12 to 15 minutes depending on your oven. (some ovens can take up to 18 minutes) The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty (also called macaron feet).Tip - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Matcha cream filling
- Make a thick paste combining the hot water with matcha powder. Add it to the white chocolate buttercream and combine until smooth. (You can also use buttercream instead of white chocolate)
Swiss meringue buttercream
- Watch my video and step by step progress for Swiss Meringue Buttercream
- In the bowl of a stand mixer add the eggs whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.
- Place the mixer bowl on the stand and start at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue.
- Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools. Once the bowl feels warm to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
Fill the macarons
- On a baking tray pair similar size macarons shells so you have similar size macarons
- Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you