Looking for a dessert that’s refined, delicious, and visually stunning? These Matcha Macarons combine the elegance of French patisserie with the earthy depth of ceremonial-grade matcha. Crisp on the outside and chewy inside, they’re filled with a rich matcha white chocolate ganache for the ultimate green tea indulgence.
🌿 What Are Matcha Macarons?
Macarons are delicate French sandwich cookies made from almond flour and egg whites. This matcha version incorporates high-quality green tea powder into both the shell and the filling, delivering a subtle bitterness, vibrant color, and a touch of natural energy.
Perfect for gifting, tea parties, or treating yourself to something special.
🧾 Ingredients (for 20–24 macarons)
For the shells
- 100g almond flour
- 100g powdered sugar
- 2 tsp Leafmill ceremonial-grade matcha powder
- 75g egg whites (aged overnight, room temp)
- 70g granulated sugar
- A pinch of cream of tartar (optional)
- Green gel food coloring (optional)
For the filling (Matcha White Chocolate Ganache)
- 100g white chocolate, chopped
- 60ml heavy cream
- 1 tsp matcha powder (sifted)
- 10g unsalted butter (optional for extra creaminess)
👩🍳 How to Make Matcha Macarons
1. Prepare dry mixture
Sift almond flour, powdered sugar, and matcha together into a bowl. Discard large bits for a smooth finish.
2. Whip meringue
In a clean bowl, whisk egg whites until foamy. Add cream of tartar (optional), then gradually add granulated sugar. Beat until stiff peaks form.
3. Fold (macaronage)
Gently fold the sifted dry ingredients into the meringue with a spatula. Mix until the batter flows like lava—smooth but not runny.
4. Pipe
Transfer to a piping bag with a round tip. Pipe even rounds (about 3cm) onto a baking sheet lined with parchment or a silicone mat.
5. Rest
Let macarons rest at room temperature for 30–60 minutes until a dry skin forms. They should not stick to your finger when touched.
6. Bake
Bake at 150°C / 300°F for 12–14 minutes, rotating the tray halfway through. Let cool completely before removing.
7. Make the ganache
Heat cream and sifted matcha in a saucepan until hot but not boiling. Pour over chopped white chocolate, let sit 1 minute, then stir smooth. Add butter if desired. Chill until thickened but pipeable.
8. Assemble
Pair similar-sized shells, pipe ganache in the center, and sandwich gently. Chill in an airtight container for 24 hours for best texture.
💡 Pro Tips
- Use Leafmill ceremonial matcha for bright color and smooth, grassy flavor.
- Aged egg whites and precise folding are key to perfect shells.
- Resting the shells creates the signature “feet” and smooth tops.
🌱 Why Choose LEAFMILL Matcha?
Leafmill Matcha is sourced from high-mountain tea gardens in Zhejiang, Fujian, and Hubei. Our leaves are shade-grown, handpicked, and stone-ground into ultra-fine powder for a vibrant green hue and fresh flavor—perfect for delicate recipes like macarons.
Discover more matcha inspiration on our Recipes Page, or explore our sourcing story on the Tea Garden Page.
