Matcha Macarons

Matcha macarons are the most beautiful, intricate, and classy dessert. Show off your baking skills with these delicate matcha macarons filled with a velvety smooth matcha ganache.

Course Dessert

Cuisine Asian Fusion, French, Japanese

Keyword French macarons, macarons, matcha macarons, matcha macarons recipe

Prep Time 30

Cook Time 14

Resting Time 1

Total Time 1 44

Servings assembled macarons

Calories 155kcal

Author Megan

Equipment

Ingredients

Macarons

120 grams (~1 cup+3 tablespoon) fine almond flour
120 grams (~1 cup + 2 tablespoon) powdered sugar
90 grams (~1/3 cup + 1 1/2) tablespoon granulated sugar
100 grams egg whites aged, room temperature
¼ teaspoon cream of tartar
green GEL food coloring
5 grams (2 teaspoon) matcha powder

Matcha Ganache

1 cup (205 g) melting white chocolate chips
¾ cup (180 g) heavy cream
4 tablespoon (57 g) unsalted butter
1 teaspoon (8 g) honey
¼ teaspoon salt
1 ½ tablespoon (10 g) matcha powder

Instructions

1-2 days before

Age the egg whites. In a small bowl, separate the egg whites and cover with plastic wrap, poke a few large holes in the top to let it breathe and refrigerate for a minimum of 24 hours.

Day Of

Bring the egg white to room temperature. Set your egg whites on the counter and bring it to room temperature.
Sift the dry ingredients. In a large mixing bowl, using a fine mesh sieve sift together the almond flour, powdered sugar, and matcha powder. Discard big pieces that can't be sifted. Don’t try to force any of the larger pieces through.

Meringue

Whisk egg whites and cream of tartar. Clean the bowl of your stand mixer with a touch of vinegar or lemon juice. Using a stand mixer with the whisk attachment, then whip the room temperature egg whites on low speed until foamy. Then add cream of tartar and turn up the speed to medium speed.
Add sugar in increments. Once the egg white bubbles have tightened and the whisk begins to leave tracks in the egg white, slowly pour in the sugar 1/3 at a time while the mixer is running.
Add food gel color. After you have incorporated the sugar and the meringue is at soft peaks, add the gel color. Whip on medium high speed until you reach stiff peaks. The meringue is finished when you have a pointed tip that does not droop over when the whisk is pulled out. You have over whisked if the meringue begins to separate into clumps.

Macronage

Fold the dry mixture in increments. Add 1/3 of the dry mixture at a time into the meringue and gently fold into the egg whites by scraping around the sides of the bowl and then cut through the center similar to the Greek letter phi which looks like this: Φ. Keep folding until until the batter becomes a "lava" like consistency.
Test for doneness. You will know when to stop folding when you lift the spatula and the batter has a lava like consistency. You should be able to draw several figure 8’s with the batter and it should hold its shape for at least 30 seconds.

Pipe and Rest

Pipe the batter. Transfer batter into piping bag fitted with a round piping tip. On parchment paper or silicone mats with macaron template, hold the piping bag straight up and perpendicular to the baking sheet and pipe the macaron shells.
Tap and rest. Tap the baking sheet multiple times on your work surface to remove any air bubbles from the macarons. Use a tooth pick to pop the rest. Let the macarons rest 30 min to 1 hour so the shells have developed a skin and have dried before baking. The shells are ready when the surface is matte and ahas lost its glossy sheen.

Bake and Assemble

Preheat your oven to 325 F. Place one tray of macarons in the center of your oven and bake at 325F for 12 minutes. *this will vary depending on the heat of your oven. Keep a close eye on the macarons. They are done when they have developed feet, and the top of the shell is firm. Once baked, cool the macarons completely before removing from the tray.

Matcha Ganache

Heat heavy cream. Heat the heavy cream, butter, honey and salt in a small sauce pan on medium heat, until steamy and simmering.
Combine. Sift the matcha into the heavy cream and whisk until combined. Pour matcha cream over the white chocolate and let the heavy cream sit for 5 minutes. Then mix with a spatula until fully incorporated. Cover the ganache with plastic wrap and chill in the refrigerator for at least 30 minutes or until firm.
Pipe the matcha ganache. Using a round tip or a star tip, pipe the matcha ganache onto 1/2 of the macaron shells, then top with a matching top. Place in an airtight container and refrigerate overnight to mature before serving.

Notes

Equipment Tips

Use a kitchen scale: the ratios of each ingredient are CRUCIAL for a perfect macaron. The only way to get the most precise measurements is to use a kitchen scale since all measuring cups and spoons are not created equally.
Wipe all the utensils and bowls with vinegar: this guarantees no oil residue that could possibly ruin the meringue.

Meringue Tips

Use cream of tartar: it is the secret ingredient that will instantly stabilize the meringue. Wait until the egg whites are slightly bubbly and frothy before adding the cream of tartar.
Add the sugar in 3 increments! Don’t add the sugar all at once. You need to add the sugar slowly in three increments to allow the eggs to have time to incorporate the sugar and stabilize the meringue.
Stop beating at stiff peaks: Stiff peaks mean the meringue holds the pointy shape at the tip of the whisk when you lift it out of the mixer. The point should not loop over like soft-serve ice cream.

Macronage Tips

Add the dry ingredients in 3 increments! This will allow you to carefully incorporate the dry ingredients into the meringue without completely deflating all the air. Be careful not to deflate all the air by folding the dry ingredients too aggressively.
Watch for ribbons of batter: When you are folding the dry ingredients, lift your spatula and if it falls off in chunks it is under-mixed, but if it runs right off the spatula without ribboning, it is over-mixed. The happy middle is when the batter flows like lava, and leaves ribbons when you lift the spatula that disappears after 30 seconds.
Remove air bubbles: tapping the tray on your work surface and popping the remaining air bubbles with a toothpick ensures no large bumps or holes in your shell.

Baking Tips

Allow the macarons to rest: You absolutely need to rest the macarons in order to prevent the shells from cracking and to develop the signature feet. The time will vary depending on how warm your home is and the humidity level. You will know when it has rested long enough if the macarons are matte and has lost their glossy sheen.
Get an oven thermometer: every oven is not created the same. Some run hot while some run cold. The only way to get the most accurate temperature is by using an oven thermometer.
Match the shells before piping. In a perfect world, you would pipe identical shells and they would all match each other. To make the assembly process seamless, I recommend finding the shell’s perfect match before you pipe the filling.

Nutrition