Green Tea Matcha Macarons Recipe
Delightfully easy and delightfully delicious matcha macarons with a buttercream white chocolate ganache.
Sieve or strainer
Hand or stand mixer
For the matcha macaron shells:
- 4 large egg whites (120 gram)
- 100 grams granulated sugar (1/2 cup)
- Green gel food coloring if desired
- 140 grams powdered sugar (1 1/4 cup)
- 140 grams ﬁne almond ﬂour (1 1/4 cups)
- 12 grams matcha powder (2 tablespoons)
For the white chocolate buttercream filling:
- 4 tbsp softened unsalted butter (57 gram)
- 3 oz melted white chocolate (scant 1 cup)
- 1 cup powdered sugar (120 gram)
- 1 tsp vanilla extract
- 1-2 tbsp whipping cream
Line 2 clean baking sheets with new, clean parchment paper. Trim oﬀ the end of a new piping bag and ﬁt it with a clean frosting coupler.
Separate the 4 egg whites from the yolks. Then, place the whites in a clean bowl. Set them aside until they have reached room temperature.
Weigh out 2 cups (240 g) powdered sugar, 140 g (1 1/4 cups) ﬁnely ground almond ﬂour, and 12 g (2 tablespoons) matcha powder.Sift the dry ingredients together into a clean bowl using a large sieve.If there are any bits of almond ﬂour that won’t ﬁt through the sieve, discard them.
Add in a generous pinch of salt, then whisk the mixture well to thoroughly combine the ingredients.
When the egg whites are at room temperature, use an electric hand mixer or a stand mixer with the whisk and beat them on medium-high speed.
While the egg whites are beating, slowly add the 1/2 cup (100 g) granulated sugar. Continue beating until the egg whites have reached the stiﬀ peak stage.That means that when you lift a beater or spoon out of the meringue, it will stay stiﬀ and straight on the beaters and the points of the meringue don’t fall over.
Add in 1 teaspoon of vanilla extract, as well as the green gel food coloring if you are using it.
Using a rubber spatula, stir about 1/3 of the almond ﬂour mixture into the egg whites until they are well combined.
The macronage step:
Pour the rest of the dry ingredients in and carefully fold it into the meringue with the spatula until you have a batter that runs oﬀ the side of the spatula in long, thick ribbons.This step is called the macronage and is important for beautiful macarons. Once your batter is ready, fold down the top edges of the piping bag that has been ﬁtted with a coupler. (This helps keep them clean)Scoop the batter into it with a large spoon or spatula. Pick up the bag, fold up the sides, and give the top a quick twist to prevent the batter from coming out the top.Place the twisted part of the bag in the joint of your thumb and wrap the rest of your hand around the bag.You’ll have to repeat this step more than once, as the batter won’t all ﬁt in the piping bag at once.
How to make the white chocolate buttercream filling:
Place the softened butter and melted white chocolate in a mixing bowl. Using a hand mixer, beat them together until they’re completely mixed.
Add the powdered sugar and vanilla extract and stir it in until completely mixed in.
Slowly add in the whipping cream while mixing until the buttercream is thick enough to hold its shape but soft enough to be piped easily.
Filling the matcha macarons:
- Makes about 15 large macarons or 30 shells
Calories: 214kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 20mg | Potassium: 32mg | Fiber: 1g | Sugar: 27g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg