Matcha Macarons
These matcha macarons are filled with a smooth white chocolate matcha ganache. A delicate, earthy twist on classic French macarons — with step-by-step instructions, tips, and troubleshooting!
Matcha macarons were actually a request from one of my most regular clients back when I ran my cake business. She didn’t like anything “too sweet” and insisted that most macarons were just sugar and food coloring. So I made a batch with matcha and white chocolate ganache — no colors, just subtle green from the tea itself — and she was hooked.
Now they’ve become one of my personal favorites too. That delicate balance of sweet and earthy is something even my husband (who doesn’t usually go for macarons) actually looks forward to. Plus, they look gorgeous on a tray without even trying.
Why you’ll love these macarons
- Elegant, Natural Flavor – Matcha adds a sophisticated, earthy twist that’s not overly sweet.
- Creamy Ganache Filling – White chocolate and matcha are a perfect match — rich, mellow, and so smooth.
- Perfect Texture Every Time – Light shells, chewy centers, and that signature macaron “foot.”
- Visually Unique – Soft green shells stand out on dessert tables and gift boxes.
Ingredients and substitutes
- Egg whites – Weigh them. Room temp or aged works.
- Almond flour – Must be blanched and finely ground.
- Powdered sugar – Use icing sugar, not caster sugar.
- Matcha powder – Culinary grade is fine; ceremonial is stronger and more vibrant.
- White chocolate – Use high-quality white chocolate that melts smoothly (not candy melts).
- Heavy cream – Full fat for a stable ganache.
- Gel food coloring – Optional for a brighter green; don’t use liquid.
Step-by-step: Matcha macarons
- Prep: Pulse the almond flour, powdered sugar, and matcha powder in the food processor, then sift it twice. Set aside. Line two baking trays with parchment or silicone mats.
- Make the meringue: In a grease-free bowl, whisk egg whites (and cream of tartar, if using) until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form (about 8–10 minutes). Add gel food color if using at this point and combine well.
- Macaronage (folding): Add the dry mixture to the meringue. Fold with a spatula until the batter flows in thick ribbons and settles in 10–15 seconds. Do not overmix.
- Pipe the Shells – Transfer the batter into a piping bag fitted with a ½-inch (1.3 cm) round tip. Pipe 1½-inch (4 cm) circles on parchment or a silicone mat-lined tray. Tap trays firmly 3–4 times to release air bubbles. Use a toothpick to pop surface bubbles. Let the shells rest for 20–40 minutes, or until they are dry to the touch.
- Bake – Preheat the oven to 300°F (150°C) — no fan. Bake each tray 12–14 minutes, rotating halfway if needed. Done when the tops don’t move and the feet are set. Cool completely on the tray.
- Make the ganache: Heat the cream in a saucepan until it just begins to shimmer. Pour over chopped white chocolate and matcha powder. Let it sit 1 minute. Stir until smooth. Add butter if using. Chill for 30–60 minutes until pipeable.
- Assemble: Pair similar-sized macaron shells. Pipe matcha ganache onto one shell. Sandwich with a second shell and press gently. Store in an airtight container in the fridge for 24–48 hours before serving.
Troubleshooting
- Shells cracked? – Didn’t rest long enough or oven too hot.
- No feet? – Overmixed batter or soft meringue.
- Hollow shells? – Underbaked or overwhipped meringue.
- Ganache too soft? – Chill it longer or add a bit more chocolate.
- Shells browning too much? – Reduce oven temperature slightly and avoid top heat.
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Frequently asked questions
Can I make the ganache ahead of time?
Yes! Store it in the fridge for up to 5 days or freeze for 1 month. Let it come to room temp before piping.
What kind of matcha should I use?
Culinary grade matcha is perfect for baking — it’s affordable and flavorful. Ceremonial grade is more vibrant but also more expensive.
Can I color the shells green?
Yes — you can add a small amount of green gel food coloring to enhance the natural color. Avoid liquid food coloring, which adds too much moisture.
Can I freeze the filled macarons?
Absolutely. Once matured in the fridge, freeze in a single layer, then store in a container. Thaw in the fridge overnight before serving.
Matcha Macarons
These delicate matcha macarons are filled with a creamy white chocolate ganache infused with matcha green tea powder. A balanced, elegant flavor combination that’s perfect for matcha lovers — with all the tips you need to make bakery-quality macarons at home.
Video
Ingredients
Macaron Shells
- 100 g (3 large) Egg whites
- 100 g (½ cups) Granulated sugar fine grain or castor
- 100 g (¾ cups) Powdered sugar / Confectioners Sugar / Icing Sugar
- 100 g (1 cups) Almond Powder (1/2 cup)
- 1 tsp Matcha powder
- Pinch of salt
- ⅛ tsp Cream of tartar optional
- 2 – 3 drops Green gel food color optional
Matcha ganache
- ½ tsp Matcha powder
- 100 g (4 oz) White chocolate (good quality, chopped)
- 60 ml (¼ cup) Heavy cream
- ½ tbsp Unsalted butter
Method
- Prep: Pulse the almond flour, powdered sugar, and matcha powder in the food processor, then sift it twice. Set aside. Line two baking trays with parchment or silicone mats.100 g Powdered sugar, 100 g Almond Powder, 1 tsp Matcha powder
- Make the meringue: In a grease-free bowl, whisk egg whites (and cream of tartar, if using) until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form (about 8–10 minutes). Add gel food color if using and combine well.100 g Egg whites, 100 g Granulated sugar, Pinch of salt
- Macaronage (folding): Add the dry mixture to the meringue. Fold with a spatula until the batter flows in thick ribbons and settles in 10–15 seconds. Do not overmix.
- Pipe the Shells – Transfer the batter into a piping bag fitted with a ½-inch (1.3 cm) round tip. Pipe 1½-inch (4 cm) circles on parchment or a silicone mat-lined tray. Tap trays firmly 3–4 times to release air bubbles. Use a toothpick to pop surface bubbles. Let the shells rest for 20–40 minutes, or until they are dry to the touch.
- Bake – Preheat the oven to 300°F (150°C) — no fan. Bake each tray 12–14 minutes, rotating halfway if needed. Done when the tops don’t move and the feet are set. Cool completely on the tray.
- Make the ganache: Heat the cream in a saucepan until it just begins to shimmer. Pour over chopped white chocolate and matcha powder. Let it sit 1 minute. Stir until smooth. Add butter if using. Chill for 30–60 minutes until pipeable.½ tsp Matcha powder, 100 g White chocolate, 60 ml Heavy cream, ½ tbsp Unsalted butter
- Assemble: Pair similar-sized macaron shells. Pipe matcha ganache onto one shell. Sandwich with a second shell and press gently. Store in an airtight container in the fridge for 24–48 hours before serving.
Notes
- Sift the matcha with the powdered sugar to prevent clumps and dark flecks.
- Don’t overbake — matcha can brown quickly.
- Use a high-quality matcha powder for color and flavor.
- Let your ganache chill to pipeable consistency — not too soft, not too firm.
- Age your macarons 24–48 hours after filling for the best texture.
Equipment you will need
Nutrition
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Matcha is a very popular flavor, but I never tried it. Maybe I will love it. These macarons look fabulous and mouthwatering!
Thanks, Catalina. You must try matcha. It’s amazing.
You are like the queen of macarons here! I have never seen matcha macarons before but they look excellent. I love the pretty green color!
Really, I use to enjoy them a lot in Japan. These are one of my absolute favorites.
You say “macarons”, I say “oh yes”. But when I see macarons with a taste of Japanese green tea, I get super excited because that is the flavor to die for! Fantastic recipe.
Absolutely – the flavor is to die for.
What cute and festive fall cookies. I love that they are made with matcha powder.
Thank you, Dianna
Well I like green tea and LOVE macarons. Looks like I have to give this tasty recipe a try. Macarons are on the top of my “favourite things to eat” list. I even have a mug that has macarons all over it.
Thanks, Gloria. I love macarons too!
These matcha macarons are incredibly beautiful !!! This is absolutely fantastic! So YUMMY! I love it! I am going to try this out. Thank you for sharing this great recipe.
Thanks, Dan.
I want to thank you for this great recipe! Looks very tasty. I definitely want to try it. So, so goood! Very well!
Thanks Mahy.
One of our local high school’s offers fun classes in the evenings for adults and they had one to learn to make macarons. I missed the sign up this time around, but I think I’ll try my hand at your recipe and see how I do. Maybe I don’t even need the class as your pictures look perfect to me!
Thank you, Lauren. This is an easy recipe and fail-proof so I hope you try it.
These macarons look really good! I’ve never eaten matcha before, but I’ve been dying to try it because I see it in so many different recipes. I’ll be saving this one for sure
Thanks Karyl, This is really simple and easy. You must try.
I am so jealous how perfect you make these. Mine never look this good and you are so creative. I love how uniform they are and the video it perfect!
Thank you, Claudia