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Matcha macarons with chocolate ganache filling.

Matcha Macarons with Dark Chocolate Ganache

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Delicate matcha macarons with lightly crisp shells, chewy centers, and a rich dark chocolate ganache filling. Not overly sweet, thoughtfully balanced, and perfect for matcha lovers who enjoy elegant baking projects.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 Cookies
Course: cookies, Dessert, Tea Time

Ingredients
  

Macaron Shells
  • 1 cup 100 g almond flour
  • 1¾ cups 200 g powdered sugar
  • 2 teaspoons matcha powder
  • 3 large egg whites room temperature
  • ¼ cup 50 g granulated sugar
  • ½ teaspoon cream of tartar
Chocolate Ganache Filling
  • 6 oz 170 g dark chocolate, finely chopped
  • ½ cup 120 ml heavy cream
  • 1 tablespoon unsalted butter optional
  • 1 teaspoon vanilla extract optional
  • Pinch of salt

Method
 

Prepare the Dry Ingredients
  1. Line two baking sheets with parchment paper or silicone mats.
  2. In a food processor, pulse the almond flour, powdered sugar, and matcha powder until well combined.
  3. Sift into a large bowl, discarding any coarse almond pieces.
Make the Meringue
  1. In a clean, dry bowl, beat the egg whites until frothy.
  2. Add the cream of tartar and continue beating.
  3. Gradually add the granulated sugar and beat until stiff, glossy peaks form.
Macaronage
  1. Gently fold the meringue into the almond mixture until the batter flows slowly like lava.
  2. Stop folding as soon as the batter ribbons back into itself — overmixing will flatten the shells.
Pipe and Rest
  1. Transfer the batter to a piping bag fitted with a round tip.
  2. Pipe 3 cm (about 1¼ inch) circles onto prepared baking sheets.
  3. Tap the trays firmly on the counter to release air bubbles.
  4. Let rest at room temperature for 30 minutes, until a skin forms.
Bake
  1. Preheat oven to 300°F (150°C).
  2. Bake for 15–18 minutes, until shells are set and lift cleanly from the mat.
  3. Cool completely before filling.
Make the Ganache
  1. Place chopped chocolate in a heatproof bowl.
  2. Heat the cream until just simmering, then pour over the chocolate.
  3. Let sit 1–2 minutes, then stir gently until smooth.
  4. Stir in butter, vanilla, and salt if using.
  5. Cool until thick but pipeable.
Assemble
  1. Pipe ganache onto one shell and sandwich with another.
  2. Refrigerate macarons for at least 12 hours before serving for best texture.

Notes

  • Use good-quality matcha - culinary grade works best for flavor without bitterness.
  • Let macarons mature overnight in the fridge; texture improves dramatically.
  • Weigh ingredients for the most consistent results.

Storage

  • Store filled macarons in an airtight container in the fridge for up to 5 days.
  • Freeze assembled macarons for up to 1 month; thaw overnight in the fridge.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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