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Green Tea French Macarons


I adore French macarons but whenever I’m out and about, it pains me to pay top dollar for them.  Unless they’re Ladurée macarons which we visited twice amidst our packed Paris trip.  For those, I’ll make an exception.  J and I went in the off season and were lucky that we didn’t have a crazy line to contend with, even at their popular Champs-Élysées arrondissement.  We seriously just strolled right in and walked out clutching our precious goodies in 10 minutes flat which included several moments where I drooled over their beautiful selection of French macarons and mulled over which to pick.  In the end, I don’t think I could pick my favorite but I was happy to tuck in on the bench in front of the shop, not daring to walk one step further before biting into each delicate shell.

The contrast of the fragile shell that has a shatteringly crisp crust with the smooth and luscious filling is the best part of a good French macaron, not to be confused with a macaroon cookie.  These particular macarons that we’ll be making today are delightfully light with that classic egg shell like crust but with a subtle hint of green tea with a filling that matches.

Though it may seem daunting at first, homemade French macarons aren’t as difficult as they appear.  The key is patience.  You need to achieve stiff glossy peaks with room temperature egg whites that are preferably aged.  This makes them easier to work with.  The cream of tartar is optional, really but I found that it really helps stabilize its structure.  However, I’ve also successfully produced a batch of French macarons without the aid of it too.  Then, you want to make sure that your almond flour, sugar {and specifically here, green tea} are well sifted into a fine, downy pile.  This prevents lumps and ensures that the dry mixture melts perfectly into your wet mixture.  Next, you want to use a light hand when folding the batter together.  After all, you don’t want to deflate those prized air bubbles you worked so hard in creating.  It’s generally just a fine rule of thumb to avoid over-mixing any cookie batter anyways.  Each of these steps takes patience but your patience will be rewarded with super-model esque, fool proof macarons.  Finally, you want to make sure that you bake just one pan at a time with cookies piped on parchment or a silicone mat {never wax paper that can burn}.  I can’t tell you how many times I wanted to cry when I forgot this simple step and my beautifully risen cookies wouldn’t budge after baking.  They are of course edible but when you have pretty little un-cracked domes with well developed feet and you can’t get them off, it’s fair to say it’s one of the most unpleasant feelings as a baker ever.  What that means:

Remember,  being thoughtful and patience will really pay off with these.

Green Tea French Macarons

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Green Tea Macarons
Prep time

Cook time

Total time


Serves: 20-30 Macarons

  • 1 c powdered sugar
  • ¾ c almond flour
  • 3 ts matcha (green tea powder)
  • 2 aged, room temperature egg whites (eggs separated and covered in the fridge for a couple days).
  • ¼ ts cream of tartar
  • 2½ tb sugar
  • 4 oz room temperature cream cheese
  • 2 tb room temperature butter
  • 1 ts vanilla extract
  • 3 ts matcha powder
  • ½ c sifted powdered sugar (or more, depending on taste)

  1. In your first bowl, sift together your powdered sugar, almond flour, and matcha. Whatever doesn’t pass through, blitz through a food processor to make finer and sift again.
  2. Beat your egg whites until they get foamy. Sprinkle in your cream of tartar. Slowly spoon in your granulated sugar and beat until your whites have obtained white and glossy stiff peaks.
  3. Using a spatula, slowly incorporate your meringue into your dry, sifted mixture.
  4. Fill a piping bag fitted with a small, plain round tip and swirl even circles onto silpat/parchment.
  5. Rap the cookie sheet firmly onto your counter a couple times to release any trapped air bubbles and allow the trays to sit out for 15-20 minutes to develop a “shell.”
  6. Bake each tray individually at 350 for about 10 minutes.
  7. Cool completely then peel back and sandwich pairs with about a teaspoon of filling.
  8. To create the filling, cream everything together.



Your Squishy Monster ^.~

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2 thoughts on “Green Tea French Macarons

  • Lester says:

    MMMMMMMMMM, OOOOO! So feminine, lovely , delicious!! Thanks Angie!!

  • Nancy says:

    I made these macarons after attempting different recipes I’ve seen online and these are the first ones to come out perfect! Thank you! Do you think it would be the same just to substitute the 3 ts of matcha in the dry mix for other flavors? Do you have any other macarons videos/recipes to share?

    Thank you so much! These were awesome!

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