Matcha Macarons
These Matcha Macarons are filled with a delicious buttercream flavored with matcha powder. If you love matcha green tea, you'll love these sweets!
Servings: 18 macarons
Calories: 130kcal
Equipment
- Kitchen scale
- Sifter
- Whisk
- Stand mixer
- Two spatulas
- Small bowl (for separating the batter)
- One 16 inch pastry bag
- Three 8 inch pastry bags
- Round piping tip (Ateco 10)
- Two silicone baking mats
- Two half sheet pans
- Oven thermometer
Ingredients
Macaron shells
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 2 drops green gel food coloring
Matcha buttercream
- ¼ cup salted butter
- 1 cup powdered sugar
- 1 tsp heavy whipping cream
- ½ tbsp matcha powder
- ½ tbsp vanilla extract
Instructions
Prepare dry ingredients
- Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
- Line sheet pans with silicone mats.
- Insert the piping tip into the 16 inch pastry bag.
Make the meringue
- Whisk the egg whites on medium speed (speed 4) until you start to see small bubbles and the egg whites start looking opaque (this can take as little as 15 seconds sometimes).
- Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time.
- Whisk until you start to see tracks in the meringue.
- Increase speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
- Once you have soft peaks, stop the mixer, scrape the sides of the bowl and add the vanilla.
- Whisk for another 5 minutes or until stiff peaks.
Combine ingredients
- Add 1/3 of the dry ingredients into the meringue and fold the batter until you can't see any of the dry ingredients.
- When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
- Once fully combined, add in another 1/3 of the dry ingredients and repeat the process of folding.
- Add in the last 1/3 of the dry ingredients and fold until fully combined.
- Once all of the powdered sugar/almond flour mixture has been added, fold just until all the ingredients are combined and then stop mixing.
- Transfer half of the batter to the small bowl and add the green gel food coloring. Fold just until the color is fully mixed in.
- Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
- Continue this process of smearing some of the batter on the side of the bowl and folding once or twice until the batter starts to run off the spatula in ribbons.
- You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks into itself within 30 seconds, it's ready.
- Transfer the green batter to an 8 inch pasty bag and set aside. Don't cut the opening at the tip yet.
- Now repeat the process above of folding and deflating with the white batter left in the mixing bowl, being very careful not to over mix the batter.
- Once the batter is ready, transfer to an 8 inch pastry bag.
- Cut a ½ inch opening at the tip of both bags and place them inside the 16 inch bag with the piping tip.
Pipe the shells
- Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart, swirling the batter slightly in a circle to get the swirls.
- Tap the tray against the counter about 4 times to release any air bubbles.
- Let the macarons rest until they form a skin and are no longer sticky.
- While the macarons are resting, preheat the oven to 310°F.
- Bake the macarons for 14-16 minutes.
- Macarons are ready when they no longer shift if you touch the tops.
Matcha buttercream
- Using the stand mixer, whisk the butter until creamy.
- Add half of the powdered sugar and whisk until fully mixed in. Add the rest of the powdered sugar and continue whisking.
- Add the matcha powder and vanilla extract and continue whisking until the buttercream is creamy and smooth. Depending on how much matcha flavor you want, you can adjust how much powder you add.
Assemble the macarons
- Fill an 8 inch pastry bag with the buttercream and cut a ½ inch opening at the tip of the bag.
- Pipe the buttercream in the center of half of the macaron shells and top with the other half.
- Refrigerate the filled macarons for at least 24 hours before eating.
- When ready to eat, remove from the refrigerator at least 20-30 minutes before and allow macarons to come to room temperature.
Notes
*Calories reflected are for macaron shells only
*All ovens are different so temperature and baking time should only be used as a guide
Mixing bowl should be clean and grease free
Weigh all ingredients in grams for accuracy
Use room temperature egg whites (to bring eggs to room temperature quickly, put them in a bowl filled with hot water for about 5 minutes)
Sift the almond flour and powdered sugar together because almond flour is moist and doesn't sift well alone
Mix the egg white powder and the granulated sugar before adding to the egg whites to fully dissolve the egg white powder
Whisk the meringue until you have stiff peaks
Let macarons dry before baking so they don't crack
Nutrition
Serving: 1macaron | Calories: 130kcal