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green tea macaraons with ganache filling sitting in a white bowl on a white wood table.

Matcha Macarons

Green tea macarons made with matcha powder and filled with matcha ganache.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French, Japanese
Servings 35 macarons

Equipment

  • Kitchen Scales
  • electric mixer
  • Fine Mesh Sieve
  • Piping Bags and Piping Nozzles
  • Baking Tray
  • parchment paper or non-stick silicone baking mat
  • Toothpicks

Ingredients
  

Matcha Macaron Cookies

  • 10 grams matcha powder (approx. 2 teaspoons)
  • 140 grams almond flour
  • 130 grams confectioners' sugar (also known as icing sugar)
  • 100 grams egg whites (approx. 3 eggs)
  • 90 grams superfine sugar (also known as caster sugar)
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Matcha Ganache

  • 100 grams white chocolate
  • 30 grams heavy cream
  • 10 grams matcha powder (approx. 2 teaspoons)

Instructions
 

Matcha Macaron Cookies

  • Line your baking tray with parchment paper and set it aside.
  • Sift the almond flour, confectioners' sugar and matcha powder into a bowl. Stir the dry ingredients to combine them evenly, then set the bowl aside.
  • Add your egg whites to a clean bowl and use your electric mixer at medium speed to whip them until the egg whites look foamy.
  • Add the cream of tartar and continue to whip for 1 minute.
  • Keep the mixer running and gradually add the superfine sugar to your egg whites. I tend to add one table spoon every 10 seconds or so.
  • Next add the vanilla extract and salt, then turn your electric mixer to high speed and continue to whip the egg whites until they reach stiff peaks. At this stage, turn the mixer off and set it to the side.
  • Add half the dry ingredients to the meringue and use a rubber spatula to gently fold it into the meringue. Add the remaining dry ingredients and fold them in again.
  • Next deflate your meringue until it becomes runny. Best method I've found is to use your spatula to spread the batter around the side of the bowl, then scrape it back off the sides and into the middle.
    Repeat this action until the macaron batter is loosens and becomes glossy. Test the consistency by scooping the batter up with your spatula and letting it slowly drop back into the bowl. If it flows of your spatula in a ribbon shape, it is ready.
  • Spoon the batter into a piping back that has been fitted with a medium sized round piping nozzle.
  • Hold the piping bag over the baking tray and squeeze the bag until a circle of batter (about 1.5 inches wide) is piped onto the tray. Repeat this process until all your macaron cookies have been piped onto the tray.
  • Bang the tray on your counter a couple times to encourage any air bubbles to rise to the surface. If you can see any air bubbles on the macarons, use a tooth pick to pop them. Then place your tray on the counter for 20-30 minutes to let the macarons dry slightly.
  • Your macarons are ready to bake when they have a matt texture and they feel dry to touch. Bake at 270 F (130 C) for 20-25 minutes. You will know they have baked once they have risen and look firm (but have not browned). If they look jiggly when you go to take the tray out of the oven, continue to bake them.
    You can also test if they are ready by peeling a macaron off the baking sheet. If it comes off in one piece and the bottom of it is dry, they are ready.
  • Allow your macarons to cool on the tray, before transferring them to an airtight container.

Matcha Ganache

  • Place the white chocolate into a plastic microwave safe bowl, and pour the cream over the top. Put to bowl in the microwave and heat for 20 seconds (at 1,000W).
  • Remove the bowl from the microwave and give the mixture a good stir to help melt the chocolate. As the chocolate melts it should combine with the cream and make a smooth ganache.
  • If the chocolate has not yet fully melted return the bowl to the microwave and heat for a further 10 seconds, then stir again.
  • Once the chocolate and cream have combined, stir through the matcha powder.
  • Place the bowl of ganache to the side to allow it to cool slightly while you sort out the macarons.

Assemble the macarons

  • Sort your macaron cookies into evenly sized and shaped pairs. If you plan to decorate your macarons, I recommend doing so now before they have been assembled.
  • Transfer the ganache to a piping bag and pipe dollops of ganache on the underside of one of the macaron shells. Place the matching macaron cookie ontop.
  • Store the macarons in an airtight container in the fridge until they're ready to be served.
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!