Macaron Shells Infused with Green Tea Powder
Matcha Green Tea 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 macarons as well.
Matcha Green Tea has a slightly bitter flavour and a very fragrant nose. When paired with a sweet filling, it is the absolute best combo.
I’ve tried pairing this matcha shell 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.
"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
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)
- 1/8 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
Instructions
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
Assembly:
- 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!
Notes
*Egg whites should be measured first and then aged. DO NOT use meringue powder as a substitute.
rachel says
hi mimi!
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?
Mimi says
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.
XOXO,
Mimi
Avvy says
What does the cream of tartar do in the recipe? Do you have a recommended brand of cream of tartar?
Mimi says
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.
xoxo,
mimi
Manny says
Hi Mimi,
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!
Mimi says
You can find my gel colours and all the other supplies I use for macarons here:
SHOP
Xo Mimi
antoinette says
Mimi Thank You for such a quick reply on the question I am glad to have found your website on these little gems
Diep says
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?
Mimi says
Hi Diep,
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 🙂
Xoxo
Mimi
Leena says
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?
Mimi says
Hi Leena,
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!
Xoxo
Mimi
Katrina says
Mimi,
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 🙂
Mimi says
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.
ngoc says
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.
Jo says
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.
xo Jo
http://www.whiterosesandcoffee.com/
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.
http://www.averysweetblog.com/
indulgewithmimi says
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.