Matcha Macarons

Why I’ll Love This Recipe

I love how these macarons combine a light, airy texture with the rich flavor of matcha. The vibrant green shells make them look beautiful, and the creamy filling perfectly complements the delicate cookies. I also enjoy that they can be customized with different fillings, making every batch a little different while still maintaining their elegant appearance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells

• Almond flour
• Powdered sugar
• Matcha powder
• Egg whites
• Granulated sugar
• Cream of tartar (optional)
• A pinch of salt

For the Matcha Buttercream Filling

• Unsalted butter, softened
• Powdered sugar
• Matcha powder
• Heavy cream or milk
• Vanilla extract
• A pinch of salt

Directions

1. I line baking sheets with parchment paper or silicone baking mats.
2. I sift together the almond flour, powdered sugar, and matcha powder until smooth.
3. I whip the egg whites with the cream of tartar and salt until foamy, then gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
4. I gently fold the dry ingredients into the meringue until the batter flows slowly like thick ribbon.
5. I transfer the batter to a piping bag and pipe equal-sized circles onto the prepared baking sheets.
6. I tap the baking sheets firmly on the counter to release air bubbles and let the shells rest until a dry skin forms on the surface.
7. I bake the macarons until the shells develop their signature feet and easily release from the parchment after cooling.
8. While the shells cool, I beat the butter until creamy before gradually adding the powdered sugar, matcha powder, vanilla, salt, and enough cream to create a smooth buttercream.
9. I pipe the filling onto half of the shells and sandwich them with the remaining shells.
10. I refrigerate the assembled macarons for 24 hours before serving so the shells and filling can mature and develop their best texture and flavor.

Servings and Timing

• Servings: 20 macarons
• Prep Time: 45 minutes
• Rest Time: 45 minutes
• Cook Time: 16 minutes
• Maturing Time: 24 hours
• Total Time: Approximately 26 hours

Variations

• I fill the macarons with white chocolate ganache instead of buttercream.
• I add a raspberry jam center for a fruity surprise.
• I make a cream cheese filling for a tangy twist.
• I use black sesame buttercream for a rich, nutty flavor.
• I drizzle melted white chocolate over the finished macarons for an elegant decoration.

Storage/Reheating

I store the assembled macarons in an airtight container in the refrigerator for up to 5 days. I let them sit at room temperature for about 20 minutes before serving so the filling softens and the shells reach their ideal texture. For longer storage, I freeze the filled macarons in an airtight container for up to 2 months and thaw them overnight in the refrigerator. I do not reheat macarons because they are best enjoyed chilled or at room temperature.

FAQs

Why do macarons need to rest before baking?

I let the piped shells rest so a dry skin forms on the surface, which helps create the signature feet during baking and reduces the chance of cracking.

Can I use culinary-grade matcha?

Yes. I prefer culinary-grade matcha because it provides excellent color and flavor while remaining affordable for baking.

Why did my macarons crack?

I have found that cracked macarons are often caused by under-resting the shells, overmixing or undermixing the batter, or baking at an incorrect oven temperature.

Can I make macarons ahead of time?

Yes. I actually prefer making them a day in advance because the resting period after filling improves both the flavor and texture.

Can I use a different filling?

Absolutely. I enjoy experimenting with white chocolate ganache, cream cheese frosting, flavored buttercream, fruit jam, or even lemon curd to create different flavor combinations.

Conclusion

I love making these Matcha Macarons whenever I want an elegant dessert that looks as beautiful as it tastes. The crisp shells, chewy centers, and creamy matcha filling create a delightful combination that is perfect for celebrations, afternoon tea, or thoughtful homemade gifts. Every batch feels like a rewarding baking project, and the finished macarons are always worth the effort.

Matcha Macarons

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Matcha Macarons are elegant French cookies with crisp shells, chewy centers, and a creamy matcha buttercream filling. Their delicate texture and earthy green tea flavor make them perfect for afternoon tea, celebrations, or homemade gifts.

• Author: Laura
• Prep Time: 45 minutes
• Cook Time: 16 minutes
• Total Time: 26 hours
• Yield: 20 macarons
• Category: Dessert
• Method: Bake
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup almond flour
• 1 3/4 cups powdered sugar, divided
• 2 teaspoons matcha powder, divided
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar (optional)
• Pinch of salt
• 1/2 cup unsalted butter, softened
• 1 tablespoon heavy cream or milk
• 1 teaspoon vanilla extract

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Instructions

1. Line baking sheets with parchment paper or silicone baking mats.
2. Sift together the almond flour, 1 1/2 cups powdered sugar, and 1 teaspoon matcha powder until smooth.
3. Whip the egg whites with the cream of tartar and salt until foamy. Gradually add the granulated sugar and beat until stiff, glossy peaks form.
4. Gently fold the dry ingredients into the meringue until the batter flows like a thick ribbon.
5. Transfer the batter to a piping bag and pipe equal-sized circles onto the prepared baking sheets.
6. Tap the baking sheets firmly on the counter to release air bubbles and let the shells rest for about 45 minutes, or until a dry skin forms.
7. Bake at 300°F (150°C) for about 16 minutes, or until the shells have developed feet and release easily after cooling.
8. For the filling, beat the softened butter until creamy. Gradually mix in the remaining powdered sugar, remaining matcha powder, vanilla extract, salt, and enough heavy cream to make a smooth buttercream.
9. Pipe the buttercream onto half of the cooled shells and sandwich with the remaining shells.
10. Refrigerate the assembled macarons for 24 hours before serving for the best flavor and texture.

Notes

• Use culinary-grade matcha for vibrant color and excellent baking performance.
• Allow the piped shells to dry before baking to help develop the signature feet.
• Try fillings such as white chocolate ganache, raspberry jam, cream cheese frosting, or black sesame buttercream.
• Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
• Freeze filled macarons for up to 2 months and thaw overnight in the refrigerator before serving.

Nutrition

• Serving Size: 1 macaron
• Calories: 120 kcal
• Sugar: 11 g
• Sodium: 25 mg
• Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 12 mg