Step-by-Step Instructions

How to make Matcha Macarons:

1. Prep your pans and ingredients

Start by lining two baking sheets with parchment paper or silicone mats. If you like neat, uniform macarons (and who doesn’t), slide a macaron template underneath the parchment – it makes piping much less stressful.

This is also a good moment to get everything measured and ready. These matcha macarons move quickly once you start, and having things weighed out ahead of time makes the whole process calmer.

2. Mix and sift the dry ingredients

In a food processor, pulse the almond flour, powdered sugar, and matcha powder together until everything looks evenly combined. This step helps break down any clumps and gives you smoother shells later on.

After that, sift the mixture into a large bowl. Don’t skip this. If you’re left with a few coarse almond bits in the sieve, just discard them – they can cause bumpy shells or cracks if they end up in the batter.

3. Whip the meringue

In a clean, completely dry bowl, start whipping your egg whites until they’re frothy and loose. Add the cream of tartar, then slowly sprinkle in the granulated sugar while continuing to beat.

You’re looking for stiff, glossy peaks – the kind where the meringue holds its shape but still looks smooth, not dry or grainy. If you lift the whisk and the peak stands up with just a slight bend at the tip, you’re right where you want to be.

4. Fold the batter (the macaronage)

Add the almond-matcha mixture to the meringue in two or three additions. Using a spatula, gently fold it in, scraping around the bowl and cutting through the center.

At first it will look thick and stubborn – that’s normal. Keep folding slowly until the batter loosens and flows off the spatula in a smooth ribbon. When it falls back into the bowl, it should settle into the surface after about 10 seconds. This is the famous “lava” stage, and it’s the sweet spot.

5. Pipe the shells

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 3 cm / 1¼ inches) onto your prepared baking sheets, leaving a bit of space between each one.

Once piped, tap the trays firmly on the counter a few times. This helps release trapped air bubbles and gives you smoother tops. If you spot any stubborn bubbles, you can gently pop them with a toothpick.

6. Rest the matcha macarons

Let the piped shells sit at room temperature for about 30 minutes. This step is key. The surface should feel dry to the touch before they go into the oven – this is what helps create those classic macaron “feet” instead of cracked tops.

7. Bake

Preheat your oven to 300°F (150°C). Bake the macarons for 15–18 minutes, until the shells look set and lift cleanly from the parchment. They should feel firm on top but not browned.

Let them cool completely on the baking sheet before moving them – they’re delicate while warm and will release more easily once cooled.

8. Make the chocolate ganache

While the shells cool, finely chop your dark chocolate and place it in a heatproof bowl. Heat the cream in a small saucepan just until you see tiny bubbles forming around the edges – no boiling.

Pour the hot cream over the chocolate and let it sit undisturbed for a minute or two. Then stir gently from the center outward until the ganache is smooth and glossy. If you like, stir in the butter, vanilla, and a small pinch of salt for extra depth.

Let the ganache cool until it thickens to a pipeable consistency. You want it soft but not runny.

9. Fill and sandwich

Pair up your macaron shells by size. Pipe or spoon a small amount of ganache onto the flat side of one shell, then gently sandwich it with another.

Once filled, pop the matcha macarons into an airtight container and refrigerate them overnight if you can. Like many meringue-based treats, they’re even better the next day once the filling softens the interior slightly.