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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.

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

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

Find it online: https://thefamilycooking.com/matcha-macarons/