Matcha Macarons
These delightful matcha macarons are perfectly crispy on the outside while remaining soft and chewy on the inside, making them a perfect treat for any occasion.
Ingredients
For the Macaron Shells
- 1 cup powdered sugar
- 1/2 cup almond flour
- 2 large egg whites (room temperature) Crucial for proper whipping
- 1/4 cup granulated sugar
- 1-2 teaspoons culinary matcha powder Adjust to taste
- pinch salt
For the Matcha Buttercream Filling
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tablespoon milk Or more, as needed
- 1-2 teaspoons matcha powder To taste
Instructions
Preparation
- Line two baking sheets with parchment paper or use a macaron mat.
Make the Macaron Shells
- Sift together the powdered sugar and almond flour in a bowl.
- In a separate bowl, whisk the egg whites until foamy, then gradually add the granulated sugar while whisking until stiff peaks form.
- Gently fold in the almond flour mixture and matcha powder until smooth.
Pipe the Shells
- Pipe small circles (about 1.5 inches in diameter) on the prepared baking sheets, leaving space between them.
Rest
- Let the piped macarons sit at room temperature for about 30-60 minutes until the tops are dry.
Bake
- Preheat your oven to 300°F (150°C) and bake the macarons for 15-20 minutes until they lift cleanly off the parchment.
Make the Buttercream
- Beat the softened butter until creamy, then gradually add powdered sugar, milk, and matcha powder, adjusting to desired taste and consistency.
Assemble
- Pair the macaron halves and pipe a generous amount of buttercream filling onto one half before pressing down with the other half.
Notes
For best results, use room temperature egg whites and sift dry ingredients for a smooth batter. Store in an airtight container in the fridge for up to a week.