Homemade Matcha Green Tea macarons

Matcha Green Tea macaron

This recipe is based on Pierre Herme's basic macaron recipe and customized using Crème Pâtissière with Matcha Green Tea powder.


Macarons (shells)

200 grams almond powder/meal
200 grams powdered/confectioner's sugar
200 grams of caster/superfine baker's sugar

50 grams water
150 grams egg whites (split between two containers, each 75 grams)
Pinch of
Matcha Green Tea powder

Crème Pâtissière
250 ml milk

50 grams sugar
2 egg yolks
25 grams flour
25 grams butter (room temperature)
1 - 2 teaspoons of Matcha Green Tea powder


Macarons (shells)

To prepare macaron shells, sift almond powder and powdered sugar together. Add food coloring to one container with 75 grams of egg whites. Whip the second container of egg whites until it forms a soft peak. Start boiling 200 grams of caster sugar and water to 118C. Gradually add boiled sugar to whipping egg whites. Add the egg whites with pinch of Matcha powder to almond powder/ confectioner's sugar mix. Then add the whipped eggs (50C) and start "macaronnage". Once the batter shows a thick ribbon texture start piping on baking sheets aligned with parchment paper. Let piped macarons rest in a dry place for 15-30 minutes, until the surface becomes not sticky. Bake at 150C (300F) for 12-15 minutes. The macaron "feet" will start forming within 5-7 minutes of baking.

Crème Pâtissière
Bring milk to boil in a sauce pan. In a separate bowl mix sugar and egg yolks to form a smooth light texture. Then incorporate flour into the egg yolk mix. Once the milk starts to boil, take 2-3 tablespoons of milk and mix with the egg yolk mix. Then pour it into the sauce pan with the rest of the milk. On a medium heat start whisking the batter, so it does not stick to the bottom of sauce pan and continues to evaporate. Once it starts bubbling, mix for about 2 minutes, remove from heat, add Matcha powder and mix well. After the batter temperature reaches 40C incorporate the softened butter to give it a shine texture. Place in an airtight bowl and keep it in the refrigerator for about 1 hour (it will become thicker). Use about 1 teaspoon of crème pâtissière to "sandwich" macarons.

Enjoy Matcha Green Tea macarons with freshly brewed Green Tea.

Happy baking!