Matcha Macarons

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Matcha Macarons

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Adjust Servings:
1 3/4 cup Confectioners Sugar
1 cup Almond Flour
1 tablespoon Matcha Green Tea Powder
3 large Egg Whites Room temperature
1/4 cup Granulated Sugar
Pinch of Salt
1/2 teaspoon Vanilla Extract Substitute with Almond Extract
Matcha Buttercream Filling (Option 1)
4 tablespoons Unsalted Butter Room temperature (do not melt)
5/8 cup Confectioners Sugar
1/2 tablespoon Heavy Cream
1/2 teaspoon Vanilla Extract
1/2 tablespoon Matcha Green Tea Powder
Pinch of Salt
Dark Chocolate Filling (Option 2)
3 ounces Dark Chocolate
2 tablespoons Heavy Cream
1 tablespoon Unsalted Butter
Kitchen Supplies
Electric Hand Mixer
Stainless Steel Mixing Bowl
Silicon Spatula
Pastry Bag
Piping Tip
Silicon Macaron Baking Sheet
8" x 8" Baking Pan

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Matcha green tea flavored macarons with matcha buttercream or dark chocolate cream fillings. Recipe makes 15 2" macarons

  • 2 hours
  • Serves 5
  • Easy


  • Macarons

  • Matcha Buttercream Filling (Option 1)

  • Dark Chocolate Filling (Option 2)

  • Kitchen Supplies



See related recipes for macaron fillings:



Preheat oven to 300 degrees with rack in lower third.


Whisk confectioners’ sugar and almond flour in a medium mixing bowl. Sift the almond mixture a little at a time through a fine-mesh sieve into a large bowl, pressing with a rubber spatula until as much of the mixture is passed through. This may take some time. Up to 2 tablespoons of almond solids may remain – discard them (see second photo above).

For the green coloring and matcha taste, add the matcha green tea powder by sifting through the fine-mesh sieve.


In a large stainless steel bowl, whisk egg whites, granulated sugar and salt using an electric hand mixer on medium speed for 2 minutes. Increase speed to medium high and beat for 2 minutes. Then beat on high speed for additional 2 minutes. The egg whites should have stiff, glossy peaks.

Note: Using a stainless steel bowl whips and stabilizes the egg whites. Plastic bowls aren't good because they attract grease, which will prevent egg whites from rising properly. Aluminum bowls are also not good because they may let off some color.


Add vanilla or almond extract and beat on high speed for 30 seconds.


Pour the almond mixture into the egg white mixture by folding with a spatula from bottom of bowl upward, then pressing spatula through middle of mixture. Repeat until fully combined and no clumps of flour remain, about 40 strokes.


Rest a pastry bag fitted with a 1/4-inch round piping tip inside a glass. Pour batter into bag then secure top.


Line baking pan with silicon macaron baking sheet. Holding the bag vertically and about ½ inch above silicon macaron baking sheet, pipe batter into each round. Repeat with remaining batter. If you do not have a macaron baking sheet, line a regular baking pan with parchment paper and pipe batter into 1 ¼-inch rounds. Space each round about 1 inch apart.

- I doubled up the baking pan (used 2) to reduce the impact of the heat as macarons are really sensitive to heat.
- Placing the piping tip closer to the macaron baking sheet allows you to more easily create perfect rounds. It controls the flow of the batter.
- I used a spatula to grab excess batter before moving to the next round (see second photo above).


Tap baking sheets firmly against counter 2 times to release air bubbles.


Let the macarons rest on the baking sheet for 20 to 40 minutes in a cool, dry place. They are ready when the tops are no longer sticky to the touch. This step is important to yield better and consistent results such as the formation of “feet” and prettier shells. Humidity makes it harder for the shells to dry so let them cool in a dry place.


Bake 1 sheet at a time on lowest rack, rotating halfway through, until risen and set, about 20 minutes. Let cool completely.


Pipe or spread filling on flat sides of half of cookies. Place other half of cookies on top of fillings then refrigerate or enjoy!

Filling recipes:
- Matcha Buttercream Filling
- Dark Chocolate Cream Filling

Rebecca Chan

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