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matcha macarons

matcha macarons

Make matcha macarons: pipe vivid green shells and sandwich with azuki bean paste for elegant tea-time treats.

Prep Time45 minutes
Cook Time15 minutes
Total Time60 minutes
Yield24

Ingredients

Instructions

Step 1: Preheat and combine the dry base

Preheat the oven to 300°F. In a medium matte grey ceramic bowl, sift and gently fold together the almond powder and powdered sugar until evenly blended and feather-light; keep the bowl nearby as the primary mixing vessel for later steps.

Step 2: Prepare the sugar syrup

In a small saucepan combine the measured sugar and water and bring slowly to 260°F to form a clear, glossy syrup. Remove from heat once it reaches temperature and set aside to use immediately — the hot syrup is the key to stabilizing the meringue.

Step 3: Whisk the initial egg whites

In a clean mixing bowl whisk the 23 grams of egg whites to medium peaks: glossy but still holding a soft curve. The foam should be stable enough to receive the hot sugar syrup without collapsing.

Step 4: Make the Italian meringue

Carefully and steadily pour the hot sugar syrup over the beaten egg whites while continuing to whisk. Whisk until the bowl cools to the touch and the meringue becomes thick, glossy, and resilient — this is the glossy, stable meringue that gives the shells their lift and shine.

Step 5: Add matcha to the dry mix and bind

Stir a measured amount of matcha powder into the almond-and-sugar blend in the same matte grey ceramic bowl until the green is uniformly distributed, then mix in the 21 grams of reserved egg whites until the dry mix becomes a cohesive, slightly damp crumb — a pliable matrix ready to accept the meringue.

Step 6: Macaronage — fold to a glossy batter

Add the glossy meringue into the matcha-almond mixture and gently fold, using a broad spatula, until the batter softens, flows in a thick ribbon and becomes glossy but still holds some shape (the classic macaronage that is smooth, slightly viscous and satiny). Keep the matte grey bowl and a resting spatula as the active utensils to show continuity between steps.


Step 7: Pipe, settle, and bake the shells

Transfer batter to a translucent piping bag fitted with a small round tip and pipe consistent 2 cm rounds onto a silpat-lined baking sheet. Firmly but carefully slam the baking sheet once onto the work surface to release air bubbles, allow a brief skin to form, then bake the shells for about 15 minutes at 300°F. Let the shells cool completely on the sheet before removing.

Step 8: Fill and assemble

Roll the azuki bean paste into small, slightly compressed balls that will sit snugly between shells. Sandwich matching-size shells around each azuki ball, assembling neat, lightly domed matcha macarons with a vivid green shell and a deep rust-red bean paste center.


Notes