Matcha Macarons

Author: Veena Azmanov

Prep Time: 10

Cook Time: 15

Resting Time: 20

Total Time: 25

Calories: 5

Adjust Servings Here: 22 Macarons

Description

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.

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

Instructions

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.

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