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5 from 3 votes

Green Tea Matcha Macarons Recipe

Delightfully easy and delightfully delicious matcha macarons with a buttercream white chocolate ganache.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Desserts
Cuisine: Macarons
Keyword: matcha macarons
Servings: 15
Calories: 214kcal


  • Baking sheet
  • Parchment paper
  • Piping bag
  • Sieve or strainer
  • Kitchen scale
  • Whisk
  • Hand or stand mixer
  • Rubber spatula


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.

To pipe the macarons:

  • Hold the bag straight up and down and about an inch over the parchment paper.
    Gently squeeze to a count of three, then stop squeezing and lift the bag away.
  • Pipe macarons all over the sheet, leaving about an inch between them.
    Once the baking sheet is full, gently tap it on the counter several times to pop any air bubbles inside.
    If you can see bubbles on the surface of your macarons that haven’t popped, carefully poke them with a toothpick.
  • Let the macarons sit for about 30 minutes, or until the tops look dull and not wet and shiny. This could take more or less time if your kitchen is very hot and humid.

Baking your macarons:

  • While the macaron tops are drying, preheat the oven to 300°F.
  • Bake your macarons for 15-16 minutes.
    For even baking, turn the baking sheet halfway through the bake time. Judging the doneness of the macarons can be a little difficult.
    They need to be baked enough to not collapse when they come out of the oven and also not overbaked which makes them dry.
    Check the bottom edge of the cookies for a slight color change. The feet of the macarons should also look dry, and they’ll slide easily on the parchment paper after cooling.
  • Remove the baked macarons from the oven and onto a cooling rack.
    While they are cooling, make the white chocolate buttercream.

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:

  • Fill a piping bag that has been fitted with a large round or star piping tip.
    Twist the top of the bag to keep it closed and hold it in the crook of your hand, with the fullest part of the bag in the palm of your hand.
  • Pipe a large dot of filling onto the flat side of half of the macaron shells.
  • Place another cookie on top and gently press the two sides together. Repeat until all of the macarons are filled


  • 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