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Welcome back to yet another one of my macaron tutorials. Today we will be trying a more exotic flavor: the Matcha Green Tea Macarons. If tea is not your cup of tea (see what I did there?), perhaps try out the recipe from last week: the Chocolate Macarons recipe. You can find that on my page or on my YouTube. If you love the slightly bitter taste of matcha, this recipe is perfect for you.

If you like this, don't forget to check out my YouTube Channel (@joshpancooking) where I have video tutorials of all my recipe. Of course, don't forget to like and share my videos, and subscribe to my channel. It means the world to me [:

Step 1: Gather the Ingredients

For this recipe, we will be using...

  • 2 Egg Whites
  • 40g Superfine Sugar
  • 120g Powdered Sugar
  • 65g Almond Meal
  • 1 tbsp Matcha Powder
  • Pinch of Salt
For the filling, we need...

  • 1 bar Butter
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream
  • 2 tsp Matcha Powder

Step 2: Mix the Dry Ingredients

Put together the dry ingredients. These are...

  • Powdered Sugar
  • Almond Meal
  • Pinch of Salt
  • Matcha Powder

Mix until well incorporated.

Step 3: Prepare the Egg Whites

In the bowl of a stand mixer, separate your eggs (whites in bowl). Discard or set aside egg yolks as we will not be needing them for this recipe. Add in the superfine sugar. Using the whisk attachment, beat on medium-high speed until stiff peaks form (for help, see my plain macaron tutorial video on my YouTube channel).

Step 4: Mix Everything Together

Sift your dry ingredients into your egg mixture. Be sure to discard any large chunks that don't make it though the sieve. Gently fold the dry ingredients into the egg mixture until the mixture resembles molten lava. When lifted out of the bowl, the mixture should ribbon unevenly, but slowly melt back into the bulk mixture (again, see videos on YouTube channel for help).

Step 5: Pipe Your Macarons

Fill your mixture into a piping bag fitted with a large round tip. Pipe mixture into quarter sized mounds onto baking mats or parchment paper. Tap the baking sheets on a counter a couple times to thin out cookies and remove large air bubbles. Then simply let the pans sit for 30 minutes or more, or until a skin or shell forms over the cookies.

Step 6: Bake Your Shells

Bake your macarons for 18-20 minutes at 300-305 degrees Fahrenheit. Depending on your oven, you may need to adjust the temperature. Your macarons are done when only a few crumbs stick to your parchment paper upon removing. The heat within the macarons will continue to cook them inside out so that they should remove cleanly after completely cooked.

Step 7: Make the Buttercream

In the bowl of a stand mixer, put your butter, and let it sift until softened (room temperature). Beat on medium speed until smooth, fluffy, and pale. Sift in your powdered sugar all at once and reduce the speed to a low churn. Once the powdered sugar has been fully incorporated, add in the vanilla extract. After that has also been incorporated, sift in your matcha powder. Keep in mind that matcha is a bit bitter, so you may want to add less than 2 tsp if you do not like the strong flavor. However, if you love matcha, you may find that 2 tsp is not enough. Finally, once the matcha is well and evenly distributed throughout the buttercream, add in up to 1 tbsp of the heavy cream to bring it to the soft creamy texture.

Step 8: Fill the Macarons

Fill the buttercream into a piping bag with a big round tip, and pipe a small mound on the middle of a macaron cookie. Sandwich with another cookie, and there you have it, a full macaron cookie.

Step 9: Enjoy!!

These macarons are great for parties, gatherings, showing off, being bourgeois, making friends, or self-indulgence. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!

<p>I took a class at Sur la Table like a year ago and never did it because I didn't have a food processor. When I came across this yesterday, I thought &quot;Hey! I'm going to do this!&quot; They turned out awesome and my co-workers loved them. I want to make more macarons now. It wasn't as difficult as I remembered.</p>
<p>Sorry for such a late reply, I must have missed this message. Your macarons look awesome! I'm glad you enjoyed this recipe! </p>
Delish
<p>These look great. I'm happy to see fellow youtube chefs utilizing instructables. :D</p>
<p>Thankss!</p>
<p>also congrats on 300 followers on instructables. that is huge for this site ;D</p>
<p>Thanks [: haha I'm doing much better here than I am on YouTube lol</p>
<p>:D It will all happen in time. </p>
Anyone else think they look like pretty patties from spongebob?
<p>Omg, someone totally commented that on first macaron video from wayyyy back. </p>
As a big matcha green tea drinker, I'm going to have to try this out! Thanks for sharing! (You should make pumpkin flavored ones for Halloween!)
<p>Thanks! I wish I could make some seasonal flavors, but unfortunately, I'm currently stuck at school for a while and don't have a lot of my ingredients and equipment :[</p>
<p>You'll just have to make a list of flavors to try for when you're on break from school -- it'll give you more to look forward to than just a break then :)</p>
<p>These look delicious! </p>
<p>Aww thanks [: Your comments are so sweet!</p>
<p>Not as sweet as your macarons! haha</p>
about how many pieces that ??<br>by the way it looks delicious ~&hearts;
<p>It can depend greatly on the size you pipe them at. It usually makes 25-30 for me [:</p><p>Thanks!!</p>
<p>What does matcha taste like compared to loose leaf green tea?</p>
<p>I'd say matcha tastes similar, but is usually stronger and a tad bit more bitter. The flavor of leaf green tea usually only diffuses into liquids, so use of powdered leaf green tea is usually not as flavorful or efficient for use in baked goods as is matcha powder, which does not require that liquid medium to release its flavors. </p>
<p>Nicely done. Thanks for sharing these tasty-looking cookies!</p>
<p>Thanks! As always, you flatter me. </p>

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Bio: Hi! I'm Josh Pan, just a typical college student in California. I go to school at UCSD, which is close to home, so I ... More »
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