Green Tea Macaroons
Delight your taste buds with these exquisite Green Tea Macaroons, a sophisticated twist on a classic French treat. Featuring a delicate balance of nutty almond flour and earthy matcha powder, these airy, melt-in-your-mouth shells are paired with a luscious white chocolate matcha ganache filling that brings just the right hint of sweetness. Perfectly piped and baked to achieve the signature "feet," these macarons are as visually stunning as they are delicious. With their vibrant green hue and optional matcha dusting, they make an elegant dessert for tea lovers and special occasions alike. Whether you're hosting a gathering or treating yourself, these matcha-flavored macarons are sure to impress. Ready in under an hour with a blend of precise techniques and premium ingredients, these delicacies are a celebration of flavor and artistry!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 100 grams Powdered sugar
- 2 teaspoons Matcha powder (culinary grade)
- 2 large Egg whites
- 50 grams Granulated sugar
- 100 grams Butter (unsalted, softened)
- 50 grams White chocolate
- 30 milliliters Heavy cream
- 1 teaspoon Additional matcha powder (optional, for filling & decoration)
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper or silicone baking mats.
Sift the almond flour, powdered sugar, and matcha powder together into a bowl to remove any lumps. Set aside.
In a separate clean, dry bowl, whip the egg whites using an electric mixer on medium speed until foamy. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
Gently fold the sifted dry ingredients into the whipped egg whites in three parts. Use a spatula and fold carefully to avoid deflating the mixture.
Once the batter is smooth and flows like lava, transfer it to a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches in diameter) onto the prepared baking sheets, spaced about 1 inch apart.
Tap the baking sheets firmly on a countertop a few times to release any air bubbles. Let the macaroons sit at room temperature for 30-60 minutes until a skin forms on the surface (the batter should not stick to your fingers when lightly touched).
Bake in the preheated oven for 13-15 minutes. Rotate the baking sheets halfway through baking to ensure even cooking. The shells should be set with 'feet' at the bottom.
Remove from the oven and allow the macaroons to cool completely on the baking sheets before removing them.
To make the filling, melt the white chocolate with the heavy cream in a heatproof bowl over a pot of simmering water (double boiler method). Once melted, stir in the softened butter and additional matcha powder if desired. Let the filling cool until thickened but still spreadable.
Pair the macaroon shells by size and pipe or spread the green tea filling onto one shell of each pair. Sandwich together with the matching shell.
Optional: Dust the finished macaroons lightly with extra matcha powder for decoration.
Store the macaroons in an airtight container in the refrigerator for 24 hours to allow the flavors to develop. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 181.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 346 mg | 27% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
