Matcha Macarons

5 from 5 ratings

Learn how to make these delicious matcha macarons! They're filled with a silky-smooth matcha white chocolate ganache and are such a treat!

Prep Time20

Cook Time20

Additional Time5 30

Total Time6 10

Course: Macarons

Cuisine: French

Servings: 18 macarons

Calories: 201kcal

Author: Chelsey White

Ingredients

Matcha Ganache Filling

170 g white chocolate chips or finely chopped white chocolate 1 cup
105 g heavy whipping cream, room temperature 1/3 cup + 2 Tbsp
9 g matcha powder 1 Tbsp

Matcha Macaron Shells

110 g aged egg whites - about 4 large egg whites
1/4 tsp cream of tartar - optional
110 g granulated sugar 1/2 cup + 2 tsp
green gel food coloring - optional
140 g superfine almond flour - blanched 1 1/4 cups
125 g powdered sugar 1 cup
9 g matcha powder 1 Tbsp

Equipment

Instructions

Matcha White Chocolate Ganache

The matcha white chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
Place 170g of white chocolate in a medium-sized bowl and set aside.
Pour 105g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Mix in 9g or 1 Tbsp of matcha powder and stir until combined.
Press a piece of plastic wrap flush against the ganache to prevent a skin from forming and place the bowl in the fridge to chill.

Matcha Macaron Shells

Line two large baking sheets with parchment paper or silicon mats. Set aside.
Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage where you can see the whisk leaving faint tracks in the egg whites.
Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
I don't use any food coloring in this recipe, but if you want to add some to the shells, add green gel food coloring at this point. It will get mixed in as you fold the dry ingredient in during the next step.
Sift 140g superfine almond flour, 125g powdered sugar, and 9g of matcha powder into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.
Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
Pipe one pan at a time and bang the pan firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
Bake one tray of macarons at a time on the middle rack of your oven for 17-21 minutes and rotate the pan halfway through to help them bake evenly. If you notice the shells are browning when you rotate them, place a foil tent over the top of the macarons (you may need to bake them a minute or two longer if you do this).
Remove the pan from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Assembling These Matcha Macarons

While the matcha macaron shells bake and cool, place the matcha ganache in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape. If the ganache feels too firm, heat it in the microwave in 10 second intervals, stirring between until it's a pipe-able consistency.
Pair up the macaron shells then pipe a thick dollop of matcha white chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
I chose to drizzle a little melted white chocolate over the top of the macarons and dust on a bit of matcha powder, but this is optional.
Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Remove the macarons from the fridge about 15 minutes before you want to eat them to let them come to room temperature. Store any leftover macarons in the fridge.

Video

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Matcha Macarons

Use good quality white chocolate for the filling! I like to use Guittard or Ghirardelli white chocolate chips.
Measure your ingredients in grams with a kitchen scale!. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
If possible, use an immersion blender to make sure your ganache turns out silky smooth!
Separate your own eggs and age them if possible! Do not use egg whites from a carton.

Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
Use gel food coloring to color these macarons. If you try to use liquid food coloring it can throw off the consistency of the batter.
Use a macaron mat or print out a template to help you pipe consistently sized macarons.
FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

Making These Matcha Macarons in Advance & Storage Tips

French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
Filled macarons can be refrigerated for up to 5 days in an airtight container.
Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
Unfilled macaron shells can be frozen for up to a month in an airtight container.
The filling can be made ahead of time too or you can save any leftover filling! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month.

Nutrition