Matcha Green Tea Macarons

There is something about matcha that I cannot resist. Matcha green tea ice cream, matcha macarons, matcha milk tea. The flavor is earthy and comforting. It’s not a flavor that everyone loves. I think you either love it or hate it. I happen to LOVE it. I personally can’t imagine anyone NOT liking it. It is divine in these macs. I deviated from my usual swiss meringue buttercream and opted for a more simple American style version here.

matcha green tea macarons

Matcha Macarons 2

matcha macarons with matcha buttercream filling

matcha macarons

Matcha Macs 2

Matcha Macs 3


Matcha Green Tea Macarons

200 gms almond flour, sifted

200 gms confectioners sugar, sifted

2 teaspoons matcha green tea powder

75 gms egg white

1/8 tsp. mint green gel paste food coloring

200 gms granulated sugar

50 gms water

75 gms egg white

pinch of cream of tarter

1. In a large bowl combine the almond flour, and confectioners sugar, and matcha powder with a whisk. Add the 75 gms of egg whites, and green gel paste color and stir with a spatula to combine into a paste. Set aside.

2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.

At the same time combine the 200 gms of  granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low-speed.

3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.

4. Take the whipped meringue and place on top of the almond mixture and start to  fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.

5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool on the tray. Sandwich with the buttercream filling. Store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.


Green Tea Buttercream

1 stick unsalted butter, softened

230 gms confectioners sugar

3 tsp. lemon juice

1 tsp. green tea matcha powder


Cream together the butter and sugar until fluffy. Add in the lemon juice and matcha powder and beat until combined.

One Comment Add yours

  1. henry cheng says:

    Honey, You got make this for me. I think I will be addicted to this. Henry

    Date: Sun, 1 Mar 2015 23:05:15 +0000 To:

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