What are macarons?
Macarons are a sweet, meringue-based sandwich cookie made with almond flour. They are often filled with jam, buttercream, or ganache and come in a very wide variety of flavors and colors. Shop the matcha we used in this recipe >
What do I need to make matcha coffee macarons?
Here’s everything you’ll need for these macarons:
For the macarons:
- Egg whites
- Granulated sugar
- Almond flour
- Powdered sugar
- Jade Leaf Culinary Grade Matcha
For the espresso buttercream:
- Espresso powder
- Powdered sugar
- Unsalted butter
Why does this recipe use grams?
Macarons are very finicky- if you slightly alter any part of the recipe, the macarons might not turn out.
Volumetric measurements tend to vary a lot; for example, my 1 cup of flour could actually have about ¼ cup more flour than yours, depending on how I filled the measuring cup. So, grams just ensure you are making the recipe the exact same way I am making the recipe, so your macarons come out a success!
For this recipe, you will need a digital scale for best results.
Tips for making matcha coffee macarons:
Vinegar: wipe down your bowls, whisk, andy anything else that may come in contact with the egg whites with white vinegar before starting. This will get rid of any residual grease that could ruin your meringue.
Oven: Use an oven thermometer to get the most accurate oven temperature, as the temperature being even 5 degrees over or under could affect the macarons. Oven temperatures are not always 100% accurate.
Stiff peaks: The meringue is made by whipping the egg whites and sugar until “stuff peaks” form. You know the meringue has reached this stage when you lift the whisk up and the meringue sticks straight up without drooping down to the side.
Macronage: This is the stage in making macarons where you work the batter until it becomes shiny, smooth, and flowing. To know when to stop folding the batter, there are a few tests you can do. First, the figure 8 test: pick up the spatula with some batter on it and try to draw a figure 8 with the batter that is running off of the spatula. If you can draw several figure 8’s without the batter breaking up too much, it may be ready. Next, you can test if the batter is ready by spooning a small dollop onto a piece of parchment paper. If the batter stays stiff, doesn’t spread out, and forms a point even after a few minutes, you may need to keep folding the batter. Continue testing until the dollop spreads a little bit and looks glossy on top. Be sure not to overmix the batter as well. You do not want it to be too thin and runny, so test the batter often as you mix to avoid this!
Matcha Coffee Macarons
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- 3 grams Jade Leaf Culinary Grade Matcha
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 2 tbsp espresso powder
- 2 tsp hot water
- Prepare a piping bag fitted with a ½” tip. Line two baking sheets with a silicone mat or parchment paper. Set aside.
- Measure out all ingredients for macarons. In a medium bowl, sift together almond flour, powdered sugar, and matcha. Set aside.
- In a heat-proof bowl, add sugar. Place over a pan of simmering water, making sure the water does not touch the bowl. Pour egg whites over the sugar, and whisk until the mixture is slightly foamy and all the sugar has dissolved. You can check this by rubbing the mixture between your fingers; if you still feel granules of sugar, continue whisking.
- Transfer the egg whites mixture to the bowl of a stand mixer, fitted with the whisk attachment. Start beating on low, about 30 seconds. Gradually increase mixer speed to medium and mix on medium for 1-2 minutes. Once mixture becomes white and fluffy, increase speed to high, until stiff peaks form.
- Add the sifted almond flour, powdered sugar, and matcha mixture to meringue. Using a rubber spatula, start folding the dry ingredients into the meringue, scraping around the sides as you go. Stop folding the batter when it gets to the “flowing lava stage.” This is when you can pick up the spatula and the batter flows off continuously and effortlessly, but slowly. It will be thick and glossy in appearance.
- Transfer the batter to the piping bag; start piping circles onto prepared baking sheets, holding the piping bag straight up and down (90 degrees) over the pan.
- Once you’ve piped all the circles, pick up the pan and drop it on the counter. Rotate the pan 90 degrees and drop it again. This is to get rid of the air bubbles. Pop any remaining air bubbles on the surface of the macarons using a toothpick.
- Let the macarons sit for 20-40 minutes, until they dry and form a “skin.” The skin has formed when you can gently touch the tops of the macarons without disturbing the batter and it does not stick to your finger. Preheat oven to 325ºF as the macarons dry.
- Bake for 15 minutes, one tray at a time, rotating the tray 90 degrees every 5 minutes. Macarons are fully baked when you can move the tray and they don’t jiggle. If after 15 minutes they still jiggle, bake for another 5 minutes. Remove the first tray and bake the second. Allow macarons to cool before filling.
- Using an electric mixer, beat butter until light and fluffy, about 30 seconds. Add powdered sugar; beat until combined and fluffy. Dissolve 2 tablespoons of espresso powder in 2 teaspoons hot water; add to butter/powdered sugar mixture. Beat on medium speed until fully combined.
- Add espresso buttercream to a piping bag fitted with a round tip. Pipe a dollop of buttercream into the center of the macaron and close with another macaron.
- Store macarons in the fridge for 5 days or freezer up to 3 months.
Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog Lala’s Kitchen Table, or posting mouthwatering food pics on her Instagram @lalaskitchentable!