Green Tea French Macarons
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Naturally colored green, thanks to the matcha, these Green Tea French Macarons are an amazing cookie to bake for tea time, or anytime! Learn how to make French macarons with no artificial colors!
If you love French macarons, try my Strawberry French Macarons, Chocolate Malt French Macarons, or my Chocolate French Macarons!
Table of Contents
What are French macarons?
French macarons are a meringue based cookie that originated in France. They are small, petite, and delicate cookies made up of egg whites and sugar. French macarons are naturally gluten free because they are made using almond flour. They are usually filled with buttercream, ganache, or jams. And most of the time they are colored for beautiful pastel or bright little cookies. I always make sure to use organic dyes without artificial colors in my French macarons!
Today I'm going to show you how to make French macarons. Green Tea French Macarons are one of my favorites, because I love baking with tea. If you do too, then check out my Earl Grey Green Tea Pound Cake recipe. And I’m sure you’ll love this recipe for Green Tea French Macarons!
I use Suncore Foods Matcha Powder to give these macarons a signature pastel green hue. That means this recipe for Green Tea French Macarons is free of artificial dyes, yet they are still a beautiful pastel green color. Then, I make a green tea filling by adding green tea to my vanilla buttercream recipe along with milk.
I use a piping tip to fill these macarons, but if you don’t have one, you definitely do not need one! I use the Ateco tip #864. This is a star tip, and if you have another star tip then any kind will work! The decorative tip just gives these Green Tea French Macarons a little extra cuteness.
Why You'll Love This Recipe
Naturally Gluten Free: I love French macarons because they are naturally gluten free. That makes these a great option to make if you have friends with a gluten allergy and you want everyone to enjoy something delicious.
Delicate & Sweet: The best part about French macarons are their delicate texture and sweet flavor. They are the perfect amount of delicate, airy, light, and not too sweet.
Naturally Colorful: I use matcha powder in this recipe to make these French macarons naturally green.
Ingredients
- Egg Whites: You'll need large egg whites, I always recommend weighing these for the best results.
- Cane Sugar: I use organic cane sugar.
- Almond Flour: You'll need organic almond flour for the macs.
- Matcha Powder: I'm using Suncore Foods Organic Premium Midori Jade Matcha Supercolor Powder, but you can also just use matcha powder.
- Butter: I use Organic Valley Salted Butter for the filling. Just be sure to use a high quality butter you like.
- Green Tea: You'll need an organic green tea bag for the filling.
- Milk: I use organic milk for the filling, you can also use water if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results. I cannot stress this enough when making French macarons.
- Stand Mixer: You'll need a stand mixer with the whisk attachment and paddle attachment.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as this is key for making French macarons. Some people will use a silpat mat and if you prefer, you can do that as well. But you want something underneath those macs so you can easily remove them.
- Piping Bags: You'll need two large piping bags for the macs and for the filling.
- Decorating Tips: I use Ateco tip #804 to pipe the macs and Ateco tip #864 for the filling. The filling tip is optional and you can just use a piping bag with no tip if you prefer.
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How to Make French Macarons
Step 1
Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
Sift the powdered sugar and almond flour together into the bowl of meringue and add the matcha powder. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
Step 3
Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet).
Step 4
Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.”
Step 5
Let rest for 45 minutes, or until the rounds of batter have formed shells. Preheat the oven to 350°F.
Step 6
Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets.
Step 7
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, contents of the green tea bag, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #864.
Step 8
Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
Baker's Tips
- Use a scale! While I always say to use a scale for everything, it's especially important for French macarons as this cookie is so temperamental.
- I use matcha in these for color and for flavor. But, if you don't have it you can leave it out as you'll still get green tea flavor in the filling.
- I use Ateco tip #864 for the filling, but if you don't have that you can skip it and use no tip. This is purely decorative.
- Make sure to enjoy or share macarons the day they are made. These cookies do not last more than one day.
FAQ's
Yes, French macarons are naturally gluten free as there is no flour in the recipe. Instead, French macarons are made with almond flour. This makes French macarons naturally gluten free.
No, I would not recommend refrigerating French macarons. While I know some people do this, I do not recommend refrigerating your French macarons. They are best kept out in the open for the day they are baked. They have a very short shelf life as the meringue will change consistency the longer it sits out. Unfortunately, the fridge does not change this from happening and it can even make it worse.
No, I would not recommend freezing French macarons. While I know people do this, and you may even see them in the frozen section at the grocery store, I do not recommend this! Freezing usually preserves most things, most, being the key word. Freezing can preserve it from going bad, but freezing can also alter the texture of certain things. And French macarons are one of them. It is best to eat French macarons the day they are made.
French macarons taste the best when eaten right away, the same day they are baked. While they are cookies, and the ingredients won’t go bad within a few days. However, the texture is what changes! The texture is what makes French macarons so special. And the longer they sit out, that texture can change to completely crunchy or to soft and gooey. Neither of which are ideal. French macaorns are best when eaten the day they are baked. This gives you the immediate crunch with that chewy texture that makes them so special. So, gift French macarons to friends and family if you can’t eat them all!
Craving More?
Green Tea French Macarons
Equipment
Ingredients
Macs
- 102 grams egg whites
- 71 grams cane sugar
- 1 teaspoon vanilla extract
- 198 grams powdered sugar
- 113 grams almond flour
- 1/2 teaspoon matcha powder
Filling
- 85 grams salted butter (softened)
- 170 grams powdered sugar (sifted)
- 1 bag green tea (caffeinated or decaf)
- 1 to 2 teaspoons milk
- 1 teaspoon vanilla extract
Instructions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
- Sift the powdered sugar and almond flour together into the bowl of meringue and add the matcha powder. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
- Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
- Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet).
- Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.”
- Let rest for 45 minutes, or until the rounds of batter have formed shells.
- Preheat the oven to 350°F.
- Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, contents of the green tea bag, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #864.
- Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
- Serve or eat immediately!
Notes
Nutrition
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