ShareFacebook Twitter AddThis
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.
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
How to make matcha macarons
- 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.