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Sunday, December 30, 2012

Matcha Macarons

I made these matcha macarons for my dad today. He has to attend a holiday potluck party tomorrow and he asked me to make him macarons. He claims that with all these macarons I've made, he's only eaten three. Which is possible as I haven't had that many myself. I keep giving them away! In fact, I only got to snack on two of these matcha macarons. My mom stole one and my dad prevented my brother from taken any. I hope dad's party guests appreciate how much we refrained!

French Meringue Macarons
(Makes about 40-50 macarons)

2 3/4 cups of almond flour
2 3/4 cups of powdered sugar
3 tablespoons of matcha powder
1 cup of egg whites (from 6-7 eggs)
A pinch of salt
3/4 cups of granulated sugar
Festive sprinkles for decoration (optional)
  1. Line your baking trays with parchment paper.
  2. Separate your egg whites 2-3 days before baking. Cover and store them in the refrigerator. Two hours before you start making your macarons, take the egg whites out of the refrigerator, uncover them, and let them come to room temperature.
  3. Sift the almond flour, powdered sugar, and matcha powder together. If you have a food processor, put the ingredients in to create as fine as a texture as possible. This will help create smooth macaron shells.
  4. Using the whisk attachment on your mixer, whisk the egg whites with the salt. Pour the granulated sugar in three stages. Dumping it all in can deflate the egg whites, so you want to add a little bit at a time. When the egg whites reach stiff peaks, turn the mixer off.
  5. Fold the sifted almond mixture with the egg whites. You want to end up with a smooth batter that creates a ribbon when you lift it up from your spatula.
  6. When the batter is ready, fill your piping bag and pipe equal rounds on the parchment paper.
  7. Carefully tap your tray against the table or counter to eliminate air bubbles.
  8. After piping, add the sprinkles on top. Let the macarons rest in room temperature for 15-30 minutes.
  9. Preheat the oven to 300°F/150°C (325°F/160°C for a non-convection oven, although a convection oven is preferred for baking macarons).
  10. Bake your first tray of macarons for 14-15 minutes. After the first five minutes, open the oven doors to let out some of the steam.
  11. When the macarons are done, let them cool and then gently peel the macarons off the parchment paper.
After all the macarons have cooled, I usually pair them up and store them in a container while I prepare the filling:
Matcha Buttercream
(Makes enough to fill 40-50 macarons)

1/2 stick of unsalted butter, room temperature
1/2 stick of cream cheese
3 tablespoons of matcha powder
2 1/2 cups of powdered sugar
1 teaspoon of milk
  1. Using a mixer, beat the butter and cream cheese together until smooth.
  2. Add in the matcha powder and powdered sugar. Mix until incorporated.
  3. If you find the consistency to be too stiff, add a teaspoon of milk and mix until the buttercream is smooth. Fill your piping bag and pipe out a dollop on the bottom of the macarons. Add the top of the macaron and gently sandwich the buttercream in between.
Yum! I can see these being a repeated favourite with my parents. I'm actually tempted to make another batch already...
Have a wonderful New Year's Eve tomorrow!


  1. These are just too gorgeous! I'm STILL too scared to make macarons even though people keep assuring me it's simple.

    1. Hi Sophie, thank you! To tell you the truth, I'm still scared when I make macarons! I'll never know if they'll actually turn out until they come out of the oven. But give it a try and let me know if I can help with any questions. =)

  2. just so beautiful, i've yet to matcha... im a bit afraid and have no idea what to expect!
    happy new year!

  3. Is the 40-50 macarons the number of shells or the number of finished macarons? :)

    1. Hi there, it's the number of finished macarons. ;)