Matcha Macarons Recipe

The matcha macaron embodies the meeting of French pastry and Japanese green-tea powder.

The secrets of a perfect matcha macaron

Every step affects the final result. To guarantee smooth shells, a melt-in-the-mouth texture and a balanced taste, several elements need to be mastered:

• Quality ingredients: very fine almond flour, egg whites at room temperature, sifted icing sugar
• Macaronage, done right: a pressing then folding motion to obtain a smooth batter
• Skin-forming (30 min): essential to form the "foot"
• Controlled baking: 12 to 15 minutes at 150°C
• Culinary matcha: fresh, vibrant, for a pronounced vegetal aroma

Recipe for 20 matcha macarons

Ingredients – shells

• 100 g almond flour
• 100 g icing sugar
• 80 g egg whites (approx. 2-3)
• 80 g sugar
• 5 g matcha powder
• 1 pinch of salt

Matcha ganache

• 150 g white chocolate
• 60 ml full-fat single cream
• 10 g unsalted butter
• 5 g ceremonial matcha

Making the matcha macarons

Step 1: Sift the dry ingredients

Mix the almond flour, the icing sugar and the OhMatchaa! powder, then sift them carefully. This step gives smooth shells, free of lumps and impurities.

Step 2: Make the meringue

Whip the egg whites to peaks, beating gradually. Add the caster sugar in several additions until you get a glossy, firm meringue that forms a bird's beak.

Step 3: Macaronage

Gently fold the dry ingredients into the meringue. Press the batter against the sides of the bowl, then bring it back to the centre. Repeat until you get a smooth texture that forms a ribbon which disappears in 30 seconds.

Step 4: Skinning

Pipe the shells onto a tray and let them rest at room temperature for 30 minutes. A dry skin should form on the surface to ensure the foot develops during baking.

Step 5: Baking

Preheat the oven to 150°C. Bake the shells for 12 to 15 minutes, watching the foot form and avoiding excessive browning.

Step 6: Make the matcha ganache

Heat the cream until it just simmers. Pour it over the white chocolate cut into pieces. Add the butter and the matcha powder, then stir until smooth. Let cool before use.

Step 7: Assembly and maturing

Once the shells have cooled, fill them with ganache and sandwich them in pairs. Keep the macarons in the fridge for 24 hours to let the flavours develop and the texture settle.

Matcha macaron variations

Storing matcha macarons

• Fridge: 4 to 5 days in an airtight container
• Freezing: up to 3 months. Thaw in the fridge, 24 h before eating
• Best enjoyed: take out 30 min ahead for the ideal texture