Matcha Macarons

Crisp and slightly chewy French macaron shell filled with a smooth, sweet and bitter matcha white chocolate ganache. The perfect combination of bitter-sweet.

I’m back again with another macaron recipe! This time I’m sharing my favourite flavour, matcha macarons! I’m sure most of you know by now my undying love for matcha and this recipe is a combination of my matcha and macaron love.

These matcha macarons are filled with a green tea white chocolate ganache that is slightly bitter- matching the sweetness of the shells perfectly. I know you are going to love this recipe as much as I do!

At-a-Glance – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
About 20–24 macarons	30 minutes	20 minutes	Intermediate (macarons)	Filled MATCHA MACARONS keep 3–4 days in an airtight container in the fridge, or up to 1 month frozen.

What is Matcha?

If you are confused as to what matcha is, and which ones you should be using for your baking adventures my three-ingredient matcha truffle post goes into depth about the different grades of matcha powder and the best one for you!

Main Ingredients

Macaron Shells

• Almond meal: Gives structure and that classic chewy, nutty macaron bite.
• Matcha powder: Adds earthy green tea flavour and natural green colour to the shells.
• Icing sugar: Sweetens the shells and helps keep the surface smooth and tender.
• Egg whites: Whip into meringue to create volume, lift, and the light shell texture.
• White sugar: Stabilises the meringue so it holds stiff peaks and bakes evenly.

Matcha Ganache

• Thickened / heavy cream: Melts the chocolate and creates a smooth, creamy ganache base.
• White chocolate: Adds sweetness, body, and a rich, silky texture to the filling.
• Unsalted butter: Makes the ganache smoother, richer, and helps it set softly.
• Matcha powder: Brings that deep matcha flavour and a gentle green hue to the ganache.

Optional – My Favourite Extras That Add a Little Magic

These aren’t essential, but they give your matcha macarons a tiny glow-up.

• A drop or two of gel food colouring
  • Helps deepen that green shade without throwing off the batter.
• Pinch of fine sea salt in the ganache
  • Rounds out the sweetness and makes the matcha taste cleaner.
• ½ tsp vanilla bean paste in the ganache
  • Adds a soft warmth that sits nicely behind the tea flavour.
• Crushed freeze-dried raspberries for decorating
  • Sprinkle on the shells for a tart pop of colour and flavour.
• Toasted black sesame seeds for garnish
  • Adds a nutty crunch that plays well with the bitter-sweet filling.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

When the pantry’s not perfect, these swaps still give you good shells and a smooth filling.

• Almond meal → finely ground blanched almonds
  • Just make sure you sift very well to keep the shells smooth.
• Thickened / heavy cream → full-fat whipping cream
  • You need the fat so the ganache sets soft and creamy, not grainy.
• White chocolate → high-quality baking white chocolate chips
  • Avoid cheap bars, as they can split or go oily.
• Unsalted butter → salted butter
  • Works in a pinch; just skip any added salt in the ganache.
• Matcha powder → higher grade ceremonial matcha
  • This gives a brighter colour and cleaner flavour, but keep the same amount.

Tip: Any time you swap, keep an eye on texture. If the ganache looks too thin, chill it longer; if the batter looks too runny, fold less next time.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	What it usually means	Quick fix from me
Shells crack on top	Shells didn’t dry enough or oven was a bit too hot	Let shells dry until they’re dry to the touch and lower the oven by 5–10°C next time.
No feet on the macarons	Batter was over-mixed or oven too cool	Fold less so the batter is thicker and preheat the oven properly before baking.
Hollow shells	Meringue was under or over whipped	Whip to stiff, glossy peaks that just curl on the end, then stop.
Shells spread and go flat	Batter is too runny from over-folding	Stop folding once the batter flows like slow ribbons and holds a soft mound.
Ganache too runny to pipe	Cream ratio is too high or it hasn’t chilled enough	Chill longer, then if it’s still loose, melt in a bit more white chocolate and cool again.

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture and flavour in a nutshell	When I reach for it
Matcha Macarons (this recipe)	Crisp shells, chewy centres, smooth matcha white choc ganache	When I want something elegant but still comforting
Classic Vanilla Macarons	Light, sweet, softly floral with plain buttercream or ganache	When I need a neutral crowd-pleaser for mixed tastes
Matcha Butter Cookies	Crunchy, buttery, with a mellow green tea flavour	When I want a quick bake that travels well in tins

Tips on flavoured macaron shells

Adding flavouring to the macaron shell itself is difficult as it can often mess up the consistency of the batter.

Nailing the batters consistency is one of the most important things when making macarons as it allows you to create perfect macarons with smooth surfaces and feet. Dry powders like cocoa powder or matcha powder tend to absorb moisture, so when added to the macaron batter they will be a little harder to work with.

I find that adding matcha powder in particular to macaron batters can cause the shell to be less smooth than usual. Don’t worry if your shells don’t turn out super smooth, that’s normal!

A couple of tips to keep in mind

• Make sure the powders are thoroughly sifted
• Chunks of the powder can cause lumps on the surface of your macaron shells
• To prevent this I like to use a food processor to blend the icing sugar, almond meal and dry powder (e.g. matcha powder or cocoa powder) together- this ensures that the powder is completely distributed throughout the flours
• Pay close attention to the batter consistency
• As the powders absorb moisture, the batter will be a little thicker than usual
• This means that the batter needs to be folded more to reach the right consistency
• To check the consistency lift up your spatula and watch the batter fall onto the batter below. The lines that form should disappear slowly (within about 20-30 seconds)

If you enjoy colourful macaron flavours, my chewy ube macarons are a beautiful next bake.

Tips on creating a ganache fillings

When creating fillings for macarons the most important thing is the consistency. You want it to be firm enough to stay within the shell, but not too firm that it solidifies.

When creating ganache fillings temperature is key. You need to allow time for the ganache to set up before piping into the shells.

Here are a couple of tips to help you with the ganache creating process:

• Don’t overheat the cream
• Overheating the cream can cause it to split when mixing with the chocolate. This will result in an oily mess…
• If this does happen you may be able to save it by letting it cool in the fridge and then gently remelting the mixture
• Add butter to the ganache
• The butter is important in the ganache as it gives it smoothness and flexibility. Without it the ganache would be a lot harder to pipe into the shells so don’t skip it!
• Be patient
• The hardest part about making a ganache based macaron filling is the wait time.
• You can’t speed up the process, so just be patient and allow the ganache to chill for 2 hours before piping.

For a richer filling idea, try the flavour combo in my chocolate peanut butter macarons.

Getting the perfect macaron shape

If you want to achieve the perfect macaron shape one of the most important things is to pipe the shells on a flat surface. The batter is fluid so if it is on an angle it will flow that way.

The other tip to creating perfectly even shells is to use a template. This will ensure that all your shells are piped to the same size. All you need to do is place the printed template under your sheet of baking paper and pipe away.

I have a macaron template available on my PERFECT macaron post

Additional Tips for Matcha Macarons

Choose the Right Matcha

Select a high-quality culinary grade matcha for baking. Lower quality powders may dull in the oven, leaving your macarons a muddy green instead of a lively shade.

Age Your Egg Whites

Rest your egg whites overnight, loosely covered. This small step helps them whip into a more stable meringue, giving you smoother, shinier shells.

Use a Kitchen Scale

Precision is everything with macarons. Weigh ingredients instead of scooping to keep your ratios exact and prevent unpredictable results.

Monitor Humidity Levels

Macarons can misbehave on humid days. If the air feels damp, extend resting times or run a dehumidifier to help the shells dry properly before baking.

Check Oven Temperature

Every oven has quirks. Use an oven thermometer to ensure accuracy, adjusting as needed to avoid browning or uneven shells.

Allow Flavors to Mature

Once filled, let the macarons rest in the refrigerator overnight. This short aging period transforms them into soft, chewy cookies with deeper flavor.

Want something bold and aromatic? My Vietnamese coffee macarons deliver the perfect pick-me-up.

Variations of Matcha Macarons

Matcha and Red Bean

Pair earthy matcha shells with a sweet red bean paste filling for a traditional Japanese-inspired treat.

Raspberry Matcha

Layer tart raspberry buttercream between matcha shells for a playful balance of tangy and earthy.

Coconut Cream Matcha

Whip coconut cream into your ganache for a tropical sweetness that complements matcha’s slight bitterness.

Black Sesame Matcha

Add a nutty black sesame cream filling for a dramatic yin-yang pairing with vibrant green shells.

Mango Matcha

Brighten your batch with a tangy mango curd filling, creating a refreshing bite with a burst of sunshine.

Dark Chocolate Matcha

Dip half the shell in melted dark chocolate for a striking look and a bittersweet edge.

Serving Suggestions

Afternoon Tea Setting

Arrange your macarons on a pastel tiered cake stand and pair with fragrant jasmine or chamomile tea for a refined tea-time moment.

Dessert Grazing Board

Build a colorful dessert platter with matcha macarons, fresh berries, mochi, and chocolate squares for a shareable spread.

Elegant Gift Boxes

Package your macarons in delicate boxes with tissue lining and ribbon ties. They make an elegant homemade gift for birthdays or holidays.

Macaron Pops

Place macarons on sticks, drizzle with chocolate, and serve as whimsical pops at parties. These are perfect for social media-worthy dessert tables.

Ice Cream Sandwich

Add a small scoop of vanilla or coconut ice cream between two shells. Freeze briefly for a refreshing twist on the classic.

Festive Finish

Dust the tops lightly with edible gold powder or shimmer spray to dress them up for weddings, Lunar New Year, or anniversaries.

Common Mistakes to Avoid

Over-folding the Batter

If the batter flows too quickly, the shells will spread and flatten. Stop folding once the ribbons slowly disappear within 20 seconds.

Under-resting Shells

Baking before the surface skin has formed can cause cracks. Always wait until the tops feel dry to the touch.

Ignoring Oven Hot Spots

Uneven baking can ruin a tray. Rotate the pan halfway through baking to counteract hot spots.

Filling Ganache Too Soon

Piping warm or loose ganache causes shells to slip apart. Always chill the filling until it holds its shape.

Storing Improperly

Leaving macarons uncovered dries out the shells. Keep them in an airtight container in the fridge or freezer for freshness.

Forgetting to Mature

Eating macarons too soon after assembly may leave the texture uneven. Rest them overnight for the best chewy consistency.

The Guide to Perfect Macarons

If you are looking for a definitive guide to help you master your macarons I have an ebook which outlines the steps to make French and Italian macarons in detail. It includes photographic steps as well as a guide to the best ingredients and equipment needed to get that perfect macaron!

It also includes 6 exclusive recipes with detailed instructions to impress ????

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