Matcha Macarons

A twist on the original macaron to celebrate for the holidays. It has a deep matcha flavour for all the matcha lovers out there. It makes an impressive gift or a perfect dessert at the holiday dinner table.

This recipe was just a normal macaron recipe that I turned into a matcha macaron recipe. If you don’t like matcha, you could replace the matcha with chocolate or simply omit the matcha powder, it’s still just as amazing. I filled my macarons with a white chocolate ganache, but any filling will work.

  • 52 g almond flour
  • 42 g powdered sugar
  • 2 tsp matcha powder
  • 40 g eggs whites
  • 40 g granulated sugar
  • green food colouring (optional)


  1. In a medium bowl, soft the almond flour and powdered sugar to remove any lumps. Mix them together well, then take out 2 taps of this mixture and replace it with the matcha powder. Mix once more to combine then set aside.
  2. In a metal or glass bowl, place your egg white and cream of tartar and whip it until it becomes frothy. Once it becomes frothy, start to gradually add in the granulated sugar. You want to whip the egg white to a stiff peak. If you’d like, you could add in some green food colouring here to enhance the colour.
  3. Add the dry ingredients into the meringue in one batch and start to fold it. This step is called macaronage and is crucial for making macarons. It’s important to not under mix or over mix. You want to fold the two mixtures together with a rubber spatula. The final consistency of he batter is lava like. It should flow off the spatula when you lift it and it should spread back into the rest of the batter in around 10 seconds.
  4. Once the batter is ready, transfer it to a pipping bag fitted with a round tip. Pipe circles of batter onto a parchment paper (or silicon mat) lined cookie sheet. You can use a template to keep your macaron shells uniform.
  5. After you’ve piped out all the batter, drop the tray a few times to release some of the air bubbles. Now set them aside for 15-25 minutes for the shells to form a skin on the top. This helps ensure that your macarons will form feet at the bottom. In the meantime, preheat your oven to 330° F or 165° C.
  6. Once the shells are dry(you should be able to touch them without the batter sticking to your fingers,) place them in the oven to bake for 15-18 minutes.
  7. Once they’ve finished baking, remove them from the heat and take the parchment paper off the pan. Wait for the shells to cool first before trying to remove them from the parchment paper.
  8. While the shells cool, make your chosen filling. I filled mine with whipped chocolate ganache. Just melt 1 part heavy whipping cream and 2 parts white chocolate, then whip once it’s cooled down.
  9. Assemble the macarons and let them sit refrigerated overnight in a air tight container for the best flavour.


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