Matcha Macarons

Updated: Jul 25, 2021


For Macarons, most recipes are pretty identical in terms of them consisting of egg whites, icing sugar and ground almonds. However I find that the technique and timing are what's really key to achieve a great final result. This recipe is still fairly basic although you have to be aware of the small details, these a what make or break a macaron. For this recipe I incorporated matcha to both the frosting and the shells, although you can quite simply take the base recipe and replace the matcha to whatever you prefer. With all that said lets make macarons...


Macaron shells:

110g ground almonds

215g icing sugar

2 tbsp matcha powder

60g sugar

3 egg whites

Matcha or black sesame seeds


60g salted butter

90g icing sugar

1-2 tbsp cream or milk

1 tsp Matcha powder or 1 tbsp black sesame seeds


  1. Begin by making the macaron shells. Weigh out the matcha powder, ground almonds and icing sugar and place to one side. Now add 3 egg whites to a large mixing bowl and whisk until the egg whites begin to stiffen. Now gradually add 60g of sugar to the egg whites and continue to whisk until the egg whites reach a stiff peak. (A machine whisk is best to use for this)

2. Now with a fine sieve add 215g icing sugar, 110g ground almonds and 2 tbsp of matcha powder to the egg whites. Carefully fold in the dry ingredients to the egg whites taking care not to over mix the batter. The final texture of the batter should be smooth and you should be able to draw a a figure of eight by using the batter. This stage is extremely important so take care to achieve the correct batter consitancy. As a base try folding between 40-50 times to give yourself a rough guide of how the consistancy should be.

3. Place the macaron batter into a piping bag with a medium round nozzle. Carefully pipe the batter onto a tray lined with greaseproof paper into small disks roughly 4cm in diameter (as shown below). Make sure that the disks have at least 1 inch gaps between each one. When the disks are all piped lightly tap the tray onto a table to remove any excess air that may be inside the batter. When ready allow the macarons to rest for 1 hour in the open air until a thin skin forms (the resting stage is crucial to develop a rising macaron).

4. After 1 hour of resting the batter, we are now ready to bake, preheat the oven to 145°c. When the oven is hot enough add the macarons and bake for 16 minutes. When the macaron shells are cooked allow them to rest for at least 30 minutes before attempting to lift them from the tray.

5. Whilst we are waiting on the macaron shells to cool we can prepare the buttercream. In a mixing bowl add 60g of softened butter and whisk until the butter becomes pale in colour. Now add 90g icing sugar and 1 tsp matcha powder then whisk intensely until all the sugar and matcha has blended in with the butter. Add 1-2 tbsp of cream or milk to loosen the butter cream and mix until a smooth texture is formed. Alternatively you can replace the matcha powder with ground black sesame seeds to make a totally different buttercream.

6. To finish the macarons add the matcha buttercream to a piping bag again with a medium nozzle. Wait until the macaron shells are cool and dry then pipe the butter cream into the centre of the shell. Carefully place another macaron shell on top and gently press together.

These macarons taste best when they have been stored in the fridge overnight and eaten the next day. Hope you all like this matcha macaron recipe...

Additional notes:

There are many ways in which to flip this recipe. You could replace the matcha in the shells with chocolate powder, food colouring or ground pistachio. The same also goes for the buttercream, hope you all have fun playing around with various different types of macarons!!!

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