Matcha Macarons Recipe

Matcha Macarons Recipe

Ingredients

For the Shells:

• 1 cup (100g) almond flour

• 1 cup (100g) powdered sugar

• 2 tsp matcha powder

• 2 large egg whites (room temperature)

• 1/4 cup (50g) granulated sugar

• A pinch of salt

For the Filling:

• 1/2 cup (115g) unsalted butter (softened)

• 1 cup (120g) powdered sugar

• 1–2 tsp matcha powder (adjust to taste)

• 1–2 tbsp heavy cream or milk

Instructions

1. Prepare the Macaron Shells:

   • Sift together almond flour, powdered sugar, and matcha powder into a bowl. Set aside.

   • In a clean bowl, whip the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar and beat until stiff peaks form.

   • Fold the dry ingredients into the meringue gently in batches. Mix until the batter flows like "lava" and forms a ribbon when lifted.

   • Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto a baking sheet lined with parchment paper.

   • Tap the baking sheet firmly on the counter to release air bubbles. Let the shells rest for 30–60 minutes, or until they form a skin and are no longer sticky to the touch.

2. Bake the Shells:

   • Preheat the oven to 300°F (150°C). Bake the macarons for 15–18 minutes, turning the tray halfway through.

   • Let the shells cool completely before removing them from the parchment paper.

3. Prepare the Filling:

   • Beat the butter until smooth and creamy. Add powdered sugar and matcha powder, and beat until combined.

   • Add heavy cream or milk, one tablespoon at a time, until the filling reaches a smooth and spreadable consistency.

4. Assemble the Macarons:

   • Pair up similar-sized shells. Pipe a dollop of matcha filling onto one shell and sandwich it with another.

   • Refrigerate the assembled macarons for at least 24 hours for the best flavor and texture.

Enjoy your delicate and flavorful matcha macarons!