Matcha Tea Macarons Recipe

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Matcha Tea Macarons
How to make Matcha Tea Macarons
  • Chef: Jeneva Talwar - The Artful Baker
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Matcha Tea Macarons Recipe: Macarons are french cookies which are as delicious as they are beautiful. These matcha green tea macarons with white chocolate ganache is a spectacular Asian inspired variation. It takes a little more effort than other matcha cookies, but the result is quite worth the work. Matcha tea macarons have a lovely color along with refreshing taste which makes the cookie taste just as good as it looks.

Ingredients of Matcha Tea Macarons

  • For Macarons:
  • 5 Egg whites
  • 20 gms breakfast sugar
  • 368 gms icing sugar
  • 425 gms almond powder
  • 1 tbsp matcha powder
  • For white chocolate ganache:
  • 60 ml heavy cream
  • 170 gms white chocolate, chopped

How to Make Matcha Tea Macarons

  • Prepare Macaron shells:
  • 1.Place two silicone mats on two large baking trays and set aside.
  • 2.Mix together the almond flour, icing sugar and matcha powder well. Set aside.
  • 3.Using an electric mixer, whip the egg whites on medium-low speed until they are frothy. Slowly sprinkle in the granulated sugar and continue to whip until stiff peaks form.
  • 4.Transfer the egg whites to a large bowl in order to accommodate the remaining ingredients.
  • 5.Gently fold one quarter of the almond flour mixture into the whites. Gradually fold in the remaining almond mixture until a thick, gloppy batter forms. It should have the consistency of hot lava.
  • 6.Fill a pastry bag with the batter quickly or the meringue will loosen. Pipe onto the prepared baking sheets into 2-inch rounds, spaced about 1-inch apart.
  • 7.Let the macarons rest at room temperature until the tops are dry and a smooth skin has formed, 25-40 minutes.
  • 8.10 minutes before baking, adjust an oven rack to the middle position and heat the oven to 160 degrees C.
  • 9.Bake for 6 minutes on one side, turn the tray and bake for another 6 minutes. Bake 1 sheet at a time.
  • 10.Directly after baking, carefully slide the silicone mat onto a wire rack or the marble table top and cool completely.
  • Prepare White chocolate ganache:
  • 1.Bring the cream to a boil. Pour over the chopped white chocolate and mix to an even consistency. Use a wooden spatula and not a machine. Leave to cool at room temperature. It will thicken further.
  • 2.Once thick enough to pipe, pour into a piping bag and gently pipe onto one macaron shell and place the other macaron shell on top. Press a little so the ganache spreads till the sides.
  • 3.Serve.

Recipe Notes

Filled macarons can be put in the fridge for a week.
Empty shells can be put in an airtight container in the freezer for a month.
First timers try half the recipe first, once you’ve mastered the macaron go for the bigger one.

Key Ingredients: Egg whites, breakfast sugar, icing sugar, almond powder, matcha powder, heavy cream, white chocolate