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Matcha macarons

Matcha macarons flavoured with Japanese green tea matcha and filled with vanilla buttercream.
Course Dessert
Cuisine French, Japanese
Keyword green tea, macarons, matcha, matcha macarons
Prep Time 35 minutes
Cook Time 18 minutes
Resting time 30 minutes
Total Time 53 minutes
Servings 8 people
Author Eva | Electric Blue Food

Equipment

  • Small saucepan
  • candy thermometer
  • Mixing bowls
  • Hand mixer
  • Mesh sieve
  • Silicone spatula
  • Piping bag with large round tip
  • Oven trays
  • Baking paper

Ingredients

  • 200 g almond meal
  • 200 g confectioner's sugar + for buttercream divided
  • 200 g granulated sugar
  • 150 g egg whites (aged)
  • 50 g water
  • 1 teaspoon matcha powder
  • butter
  • vanilla

Instructions

  • Divide the egg whites equally into 2 bowls. Set aside one bowl. In the other bowl, sift the almond meal, powdered sugar and matcha powder. Mix with a rubber spatula until you get a thick almond paste. 
  • Add the water and granulated sugar to a small saucepan and set on medium heat. When the sugar syrup reaches 110°C (230F) start beating the egg whites from the second bowl. When the syrup reaches 121°C (250F) pour it in one thin stream into the beaten egg whites and keep mixing until the meringue cools to room temperature.
  • When the meringue has cooled, add the almond paste to the meringue bowl in two batches. Work it with a spatula gently and firmly at the same time, pressing the spatula against the sides of the bowl. This helps to get rid of excess air in the batter. Stop as soon as you see that the mixture is smooth and clump free. See tips below.
  • Transfer the batter to a piping bag and pipe small circles onto a tray lined with parchment paper. The macarons need to be quite spaced out as they tend to grow larger as the batter sets. Let rest for 30 minutes, or until the surface of the macaron shells is dry to the touch.
  • Bake the macarons in the preheated oven at 145°C (293F) for 18 minutes. Remove the parchment paper sheet from the hot baking tray as soon as you take the shells out of the oven. Let the macarons cool completely before filling.
  • Add the room temperature butter to a bowl and mix at high speed for 4-5 minutes, until fluffy and light in colour. Sift the powdered sugar into the whipped butter and add the vanilla. Mix to incorporate. Add buttercream to a piping bag and fill the macarons.

Notes

The eggs I have here in Sweden are medium-small, and in order to get the 150 g of egg whites required by the recipe I generally need to use 5 eggs. The volume of the egg whites is roughly 120 ml (½ cup).
The nutritional information shared here is obtained using an online calculator and therefore only to be used as a guideline.