Matcha macarons has green tea infused into the shells making them extra flavorful. White chocolate ganache is sandwiched in between for a delicious Japanese-bakery-inspired flavor pairing.
Tea Infused Macaron Shells
Matcha green tea macarons is one of the most popular macaron flavors and for good reason. Matcha green tea has a slightly bitter taste and is a great contrast to sweet macaron shells which are comprised mainly of sugar and almonds. Green tea and white chocolate filling is a great pairing, especially so for those who find macarons to be "too sweet". The astringency from the matcha powder will help to balance out the sweetness.
Matcha powder is one of my favourite flavourings to use in baking because the flavour is so stable and comes out true to taste across a variety of different baked goods. This is the case for matcha macarons as well.
What is Matcha?
Matcha is a powdered tea specially cultivated from green tea leaves that have been shaded from the sun for several weeks before undergoing a special processing technique which involves stem removal and de-viening. It is then ground up into a fine green tea powder that has a beautiful vibrant green tea color. Popular culinary usage of matcha can be seen in a wide range of drinks an desserts like matcha latte, matcha crepe cakes and matcha cookies. It is also a beloved flavor used in desserts because the earthy profile and astringency contrasts extremely well with the sweetness in desserts. Here are a couple of my most popular matcha recipes: Matcha cake roll with red bean cream, Matcha pound cake.
Where Can I Buy Matcha Powder for Baking?
Matcha powder is an easy product to find in Japan where it is used for the elaborate traditional tea ceremony or for regular use in brewing everyday tea or baking desserts. I am able to find Matcha powder that is sourced from Japan in my hometown of Vancouver, Canada because we have a large population of Asians here. I can usually found it in Japanese convenience stores and other well-stocked Asian food stores. If you have difficulty finding matcha powder in your city, try this highly rated one with Japanese origns which you can find online.
The packaging will usually tell you if it's either ceremonial grade or culinary grade Matcha. Ceremonial grade matcha is usually reserved for drinking on its own so many discerning connoisseurs look for the very best. For our use in matcha macarons, a culinary grade matcha is sufficient, especially if you want to cut down waste if you're in the practice stage of macaron baking.
What Filling is Best for Green Tea Macarons?
I've tried pairing this matcha macaron with both a chocolate ganache and white chocolate "ganache". The white one was the hands down winner because it did the best job in highlighting the distinct characteristics of the bitter matcha flavour. This will be the recipe that I will be sharing with you today.
Another classic flavor inspired by Japanese baked goods is matcha macarons filled with Adzuki red bean cream. I don't have a dedicated recipe for this yet but the red bean cream can be easily made with this recipe for Matcha cake roll with red bean cream. Just make the red bean paste portion only and then use the white chocolate filling in this recipe to pipe a hollow circle to create a dam. In the center, add a dollop of the red bean cream. (I don't recommend using the paste on it's own as will be too soft.)
I hope you enjoy this new recipe for Matcha green tea macarons too.
"Matcha" Green Tea Macaron Recipe
A beloved Japanese flavor in macaron form. Matcha green tea is infused into the shells making the macaron extra flavorful. White chocolate ganache is sandwiched in between for a delicious flavor pairing.
Ingredients for the Shells:
- 65 grams almond flour (Read: How to make your own almond flour)
- 65 grams powdered sugar
- 45 grams castor sugar (or a.k.a “berry” sugar or extra fine granulated sugar)
- 50 grams egg white - aged* (Read: How to age egg whites)
- ⅛ teaspoon cream of tartar or 1 teaspoon of lemon juice
- Green GEL Colour of your choice (DO NOT use liquid color)
- 1 tablespoon matcha powder
Ingredients for the Filling:
- 100 grams chopped white chocolate
- 30 grams heavy cream
Matcha Macaron Shells Instructions
- Set aged egg whites out at room temperature.
- Print out free macaron template in the Subscriber's Only Area.
- Pulse almond flour, icing sugar, and matcha powder together in a food processor.
- Sift dry ingredients. Discard big pieces of almond that can't be sifted.
- IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
- With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
- Add cream of tartar when it becomes foamy.
- Turn up the speed to medium.
- Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
- Turn the speed up to medium-high and whip until stiff peaks.
- Add green gel colour if desired to meringue.
- Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency.
- Transfer batter into piping bag fitted with a round piping tip.
- On parchment paper or silicone mats, pipe the round macaron shells.
- Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking.
- Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure.
- Once baked, let cool completely before removing from the baking mat/parchment paper.
White Chocolate Ganache Macaron Filling Instructions
- Chop up or grate white chocolate into fine pieces.
- Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil.
- Once it starts to steam and small bubbles appear on the side, immediately pour it over the chopped white chocolate.
- Blend well with a spatula until fully incorporated.
- Let it cool and firm up a bit before piping
- Find two similar sized macaron shells.
- Pipe a dallop of the the ganache in the center of one of the shells, assemble with the other shell.
- Place in an airtight container and let mature for 24 hours before serving. Enjoy!
*Egg whites should be measured first and then aged. DO NOT use meringue powder as a substitute.
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Jade Leaf Organic Matcha Green Tea Powder - Authentic Japanese Origin - Culinary Grade - Premium 2nd Harvest [3.53oz]
McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound
Round Piping Tip #10
Wilton Icing Bag Ties, 12-Count - Rubber Icing Bag Ties
Ateco Disposable Piping Bags, 12-Inch, Pack of 100
USA Pan Rimless Baking Sheet for Better Airflow to Macaron Shells
Regular Sized Silpat Non-Stick Silicone Baking Mat
Amount Per Serving Calories 123Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 15mgCarbohydrates 15gFiber 1gSugar 14gProtein 2g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.
I’ll be attempting to make these macarons soon! They look so yummy, btw. How many macarons does this recipe make? And also, will it be okay if I don’t use gel food colouring? Thanks a lot 🙂
oh and you can definitely leave out the colouring. It will just look a little more yellowish-brownish than the usual "matcha" green most people will be used to when they see matcha baked goodies.
I’ll be attempting to make these macarons soon! The look so yummy, btw. How many macarons does this recipe make? And also, will it be okay if I don’t add the gel food colouring?
~ Thanks a lot
Thank you! It makes 12 macarons around 1.75 - 2 inches. You will yield more if you pipe them smaller.
Thank you to @Guacarons for tagging me on Instagram. You did a wonderful job with the recipe! XOXO, Mimi
Thank you so much for helping me so far along in my macaron journey. Your little tips and amazing recipes have helped me perfect my home baked macarons!
Quick question - for the white chocolate ganache. It hardens up quite a bit in the fridge when I pop the filled macarons in to 'rest' overnight. Is there any way we can get around this apart from taking them out of the fridge to 'defrost' for a while? Perhaps add a bit more cream to the white chocolate?
I'm happy to hear you are having such good results with my recipe.
Macarons should be eaten after they come to room temperature so usually if you take them out of the fridge for 10 minutes, it becomes more tender and soft. Most of the time, I find they are often kept at room temperature for a while before eating so they tend to fall apart if the filling is too soft. If you do want to tweak this recipe a bit, I would recommend adding more cream or butter to reduce the hardness 🙂
Mei Ting says
Hi Mimi! I’ve tried making green tea macarons using your recipe as well as some others and for some reason my tops always come out wrinkly?? This only happens with the green tea ones. Plain shells with gel food coloring, shells with cocoa powder and food coloring, shells with earl grey tea leaves and food coloring that I’ve made using same ingredient amounts and baking conditions as well as batter making situations (same day, same methods, same tools) all come out fine. I’ve made green tea macarons successfully once years ago but haven’t made it since. Not sure why the last 6 or so times in a row they aren’t working. Any insight? I’ve even tried two different brands of matcha and decreasing the amount of matcha. Aside from the wrinkles, the shells otherwise have ruffled feet and are full/no hollows. >_<
You might want to try a higher and longer temperature to solve this issue.
I'm thinking of making these as Christmas presents this year (they look delicious, and my family LOVES all things mactha) but I was wondering if you know how long they last. are these a make the day before kind of thing, or can they sit for a few days? what are your thoughts on macaron longevity?
You can make them up to one week ahead. And you can always freeze them for up to 2 months. They only take half hour to be brought back to room temperature and they can be eaten again! It's truly amazing what we can do with mac babies.
What does the cream of tartar do in the recipe? Do you have a recommended brand of cream of tartar?
It helps stabilize the meringue. An acid like lemon juice also works.
I always throw the boxes away so I'm not sure which one I use but I would bet any brand you buy will work just as good.
I use your recipe all the time. I really love it. The shells are great. My family loves it.
I just wanted to ask what brand of gel coloring you used in your macarons and how many drops. Your colors are always so vibrant! ?
Thanks so much!
You can find my gel colours and all the other supplies I use for macarons here:
Mimi Thank You for such a quick reply on the question I am glad to have found your website on these little gems
Hi Mimi, thank you so much for sharing all the tips and Macaron recipes. I especially like that the quantities of ingredient used are in smaller amounts than those used in other macaron recipes. I'm having two batches of Macaron shells drying on the counter now. I'm making the green tea Macarons and vanilla Macarons. Finger crossed that it'll be a success. I will let you know the result.
Can I ask you a question? I want to make chocolate Macarons. How much cocoa powder should I use?
Thanks for sharing that with me! I'm very happy to hear you are making so many macarons with my recipe. Use my Matcha Macaron recipe and replace the matcha powder with Cocoa powder 🙂
Hi Mimi...have you tried using freeze dried fruits in your macaron shells? Would you just substitute the green tea with the freeze dried Fruit?
Sorry, I have not tried freeze dried fruit. If you do try it, please let me know how it goes! Would love to know as well!
Thank you so much for this recipe! I just made them and they tasted fantastic! Also, this was my first success with macarons (third time's the charm!). Your instructions really helped me get the feet/texture I was looking for 🙂
Oh how wonderful to hear! Thanks for taking the time to tell me that. Tag me on Instagram or Facebook. Would love to check it out and add it to my 'Mimi's Baking Friends' post where I share everyone's work.
Thanks for the great tips! I tried using earl grey tea to flavoured mine and they were delicious. You can check see how they turned out on my you tube channel.
Hey Mimi, I'm glad Kim visited your blog. She's great! I love anything matcha and I can imagine these are divine. I wanted to buy these matcha powder from Davids Tea but I didn't because it just seems too complicated. And even if I bought the set, I probably won't make use of it. Hahaha! See you at dinner.
Kim of A Very Sweet Blog says
One of my asian blog friends just sent me some matcha kit kats. They are so good and I just wrote a post on them (and other Japanese snacks she sent me)! So I can imagine these macarons are yummy delicious. I'm Kim and I learned about you from Jo White Roses and Coffee blog. Just wanted to say hi and introduce myself.
Thanks for visiting Kim! Any friend of Jo's is a friend of mine 🙂
I have tried matcha kit kats before and they are soo good! I also received it from my friend who lives in Japan. I do wonder if they sell them here in Vancouver since we are so lucky to have so many imported items.