Matcha Macarons

Here is a lovely green version of French meringue-based macarons made with matcha green tea powder. Just follow the step-by-step recipe to prepare them at home.

30 November, 2018

Preparation

Oil and line a large baking sheet with baking parchment.
Grind the ground almonds, icing sugar and half the matcha powder together in a food processor to a very fine powder.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray.
Sprinkle with matcha powder then leave the uncooked macaroons to stand for 30 minutes to form a skin.
Preheat the oven to 170⁰C (150⁰ fan) / gas 3.
Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle.
Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
Use a whisk to incorporate the milk and matcha powder, then whisk for 2 minutes or until smooth and well whipped.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons.
Sandwich together with the other half.
Suggested variations; instead of the matcha buttercream filling, make a rose buttercream by replacing the milk and matcha powder with 1 tbsp of rose water and adding a few drops of pink food colouring.
Alternatively, use the matcha buttercream to sandwich together chocolate macaroons by replacing the matcha powder in the macaroon mixture with cocoa powder.