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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Hello! I want to let you know that following your recipe, and reading your advices/tips + additional baking information allowed my first attempt at macarons to be successful ?. One question I have is what do you think about cream cheese (flavored) fillings/cream (for matcha and strawberry macarons)? Do you know a good recipe for it?
I am happy to hear that Phoebe. You can use this strawberry macarons shells.
You can use cream cheese, powdered sugar, and matcha instead of white chocolate. Taste the filling to see find the right balance of bitter and sweet.
What a fun recipe! I’m loving the color of these too! I’ve never made my own macaroons, but I’m definitely going to give it a try with this recipe!
This is no-fail recipe, Kim. You must try.
What a creative and unique flavor to try out! Love all of your tips and tricks to getting these right.
Thank you, Demeter.
I admit I am jealous Veena! I have tried to make Macaroons a few times and not succeeded. These look so delightful, you should be really proud of them. Love the photos and the delicate touch. Great recipe!
Ah, Adrianne. You must try this recipe – it’s my no-fail recipe
These look amazing Veena! I’ve always wanted to try macarons, and your instructions make it so easy!
Thank you, Danielle. Glad you find my instructions easy to follow
I am glad to know that there is someone else who thinks Matcha is bitter – I thought I was the odd one who couldn’t get on the Matcha bandwagon 🙂 I haven’t tried it in baked goodies yet, may be I’ll like it better there. Those macaroons look amazing. Will definitely try these out.
Oh Yes, matcha is definitely bitter. Over time you start to appreciate it but when you start off it’s bitter
I have only had macarons once and I’ve never attempted to make my own though I have wanted to for quite some time now. Yours look wonderful, Veena and I love the idea of matcha in these.
Thank you, Catherine. You must try this recipe. You may just make the perfect macaron.
Matcha in macarons? Oh man that sounds great. I love them both. Veena you are really queen of macarons. They look fantastic!
Yes! matcha in macarons. Why not? Natalie. It’s delicious. You must try. Thank you.