Earlier this week my daughter stayed home from kindergarten and we made matcha macarons and I wanted to share the recipe!
I followed the recipe on the Tasty app for the matcha macarons.
- 1 egg white
- 1/4 cup granulated sugar
- 1/4 cup almond flour
- 1/3 + 1/2 cup powdered sugar
- 1 teaspoon matcha
- 1/4 cup cream cheese
- 1 teaspoon milk
- In a mixing bowl, beat the egg white with an electric hand mixer until soft peaks form. Add half of the granulated sugar and beat until egg whites are stiff peaks. Add the rest of the granulated sugar and beat until the egg white is shiny and fluffy.
- Using a strainer, sieve the almond flour, 1/3 cup of powdered sugar, and matcha into the bowl with the egg white. Throw away the large pieces that remain in the strainer. Fold until just combined.
- Preheat the oven to 300˚F (150˚C).
- Fill a piping bag with the macaron mixture and pipe 1 1/2 inch dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
- When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
- Make the filling by mixing the cream cheese, 1/2 cup of powdered sugar and milk in a bowl until smooth.
- Let the cookies cool before filling. Place the cream cheese mixture in the middle of one macaron and put another macaron on top.
- Instead of buying egg whites, I used a regular egg and separated the yolk from the egg white
- I did not have a piping bag and instead used a plastic food bag and cut a tip in one corner
- The recipe made between 16-20 individual cookies or 8-10 macarons
- I found the 15 minute bake time to be too long and the first batch I ended up baking for only 10 minutes. The macarons were hard and crunchy instead of soft. The second batch I baked for 9 minutes and they were softer. I recommend checking on the macarons every now and then since ovens can vary
- I also found the 150˚C oven temperature to be too high which led to the macarons browning instead of staying green. I recommend lowering the temperature to 140˚C and placing an empty tray rack above the macarons while they are in the oven
- The second batch of macarons I made some of the cookies cracked and some were thin. Baking macarons is tricky and try not to under mix or over mix the batter
- If you are looking for a vegan recipe with matcha, be sure to check out these vegan matcha cookies!
- I also made strawberry macarons by following the same recipe, but instead of adding matcha I added a few drops of red food coloring. I used the cream cheese same filling and added strawberry jam to give the macarons a strawberry flavor. I baked them for 9 minutes at 140˚C and placed a baking tray above them. They turned out great!