Green Tea French Macarons
Simple and elegant, this recipe for Green Tea French Macarons makes the perfect addition to any dessert table.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Piping Bags
- Ateco Tip #804
- Ateco Tip #864
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, glossy peaks 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 fold 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, remove air bubbles, 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
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.
- French macarons do not do well in humidity, so if you are in a humid climate, these are going to be more challenging for you in general and that's not your fault. But, if it's raining or snowing out, it may not be the best day for a macaron baking session, so keep that in mind!
- I use culinary grade 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. But, they look so good tinted green and it also adds more flavor.
- I use a pastry bag with 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.
- High Altitude — Bake at 350°F for 8 minutes or until the macs look dry and the shells look shiny.
Nutrition
Calories: 101kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 24mgPotassium: 7mgFiber: 0.4gSugar: 15gVitamin A: 74IUCalcium: 9mgIron: 0.2mg
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