Matcha macarons are a delightful fusion of French patisserie and traditional Japanese flavors. These vibrant green confections boast a delicate almond shell infused with the earthy notes of matcha green tea, paired with a luscious filling that complements their unique taste. Crafting the perfect matcha macaron requires precision and patience, but with this comprehensive guide, you’ll be well-equipped to create these delectable treats in your own kitchen.
Ingredients
For the macaron shells:
- 1 cup (100g) almond flourChelsweets
- 1 ½ cups (150g) powdered sugarReddit+8Cooking Therapy+8Snixy Kitchen+8
- 2 teaspoons (5g) matcha powderPosh Little Designs+5Chelsweets+5Reddit+5
- 3 large egg whites (about 90g), aged and at room temperatureReddit+8Cooking Therapy+8Tasty+8
- ¼ cup (50g) granulated sugarPosh Little Designs+4Snixy Kitchen+4Reddit+4
- Pinch of cream of tartarPies and Tacos+3Chelsweets+3Posh Little Designs+3
- Green gel food coloring (optional)Chelsweets
For the matcha buttercream filling:
- ½ cup (115g) unsalted butter, softenedCooking Therapy
- 1 ¼ cups (150g) powdered sugarTasty+3Reddit+3Cooking Therapy+3
- 1-2 teaspoons matcha powder (adjust to taste)Reddit
- 1-2 tablespoons whole milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Preparing the macaron shells:
- Sift Dry Ingredients: In a large bowl, sift together the almond flour, powdered sugar, and matcha powder. This ensures a smooth batter and eliminates any lumps.Snixy Kitchen
- Make the Meringue: In a clean, grease-free mixing bowl, whisk the aged egg whites on medium speed until frothy. Add the cream of tartar to stabilize the meringue. Gradually add the granulated sugar, continuing to whisk until stiff, glossy peaks form. If desired, add a few drops of green gel food coloring to enhance the vibrant hue of the matcha.Chelsweets
- Combine Dry Ingredients with Meringue: Gently fold the sifted dry ingredients into the meringue in three additions. Use a spatula to fold the mixture, pressing against the bowl’s sides to deflate some air. The batter should flow like molten lava, forming a continuous ribbon when lifted.Posh Little Designs+3Snixy Kitchen+3Chelsweets+3
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper or a silicone mat, pipe small circles about 1.5 inches in diameter. Tap the baking sheet firmly on the counter to release any air bubbles. Use a toothpick to pop any remaining bubbles on the surface.Snixy Kitchen+2Chelsweets+2Pies and Tacos+2
- Rest the Macarons: Allow the piped macarons to rest at room temperature for 30-60 minutes, or until a dry skin forms on the surface. This step is crucial for developing the characteristic “feet” during baking.Chelsweets+2Take Two Eggs+2Reddit+2
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons, one tray at a time, for 15-18 minutes. They’re done when they rise to form feet, and the tops are firm. Let them cool completely before removing from the baking sheet.
Preparing the matcha buttercream filling:
- Cream Butter: In a mixing bowl, beat the softened butter until creamy and smooth.
- Add Dry Ingredients: Sift the powdered sugar and matcha powder into the butter. Beat on low speed to combine, then increase to medium speed until light and fluffy.Reddit+1Chelsweets+1
- Adjust Consistency: Add the vanilla extract and a pinch of salt. Gradually add milk or heavy cream, one tablespoon at a time, until the desired consistency is reached. The buttercream should be smooth and pipeable.
Assembling the macarons:
- Pair Shells: Match macaron shells of similar size.Chelsweets+1Snixy Kitchen+1
- Pipe Filling: Transfer the matcha buttercream into a piping bag fitted with a round or star tip. Pipe a small dollop onto the flat side of one shell.
- Sandwich: Gently press a matching shell on top to create a sandwich.Chelsweets
- Mature: Place the assembled macarons in an airtight container and refrigerate for 24-48 hours. This maturation process allows the flavors to meld and the texture to soften, resulting in the perfect bite.Chelsweets
Tips for Success
- Aging Egg Whites: Separating the egg whites and storing them in the refrigerator for 1-2 days before using can help achieve a more stable meringue.
- Sifting Ingredients: Ensuring all dry ingredients are well-sifted prevents lumps and contributes to a smoother macaron surface.
- Macaronage Technique: Folding the batter to the correct consistency is crucial. Overmixing can result in flat macarons, while undermixing can cause them to crack. The batter should flow smoothly but not be overly runny.
- Resting Time: Allowing the piped macarons to rest before baking helps develop a skin, which is essential for forming feet and preventing cracks.Cooking Therapy+1Chelsweets+1
- Oven Temperature: Oven temperatures can vary, so using an oven thermometer ensures accurate baking conditions.Cooking Therapy
Variations
- Matcha Ganache Filling: For a richer filling, consider making a white chocolate matcha ganache. Heat ½ cup (120ml) heavy cream until simmering, then pour over 8 ounces (225g) of chopped white chocolate and 1-2 teaspoons of matcha powder. Let sit for a few minutes before stirring until smooth. Chill until firm enough to pipe.
- Fruit-Flavored Buttercream: Pair the matcha shells with a fruit-flavored buttercream, such as raspberry or yuzu, for a refreshing contrast.