Ingredients
Scale
- 100 g finely ground almond flour
- 100 g powdered sugar
- 6 g matcha powder
- 75 g room temperature egg whites
- 75 g granulated sugar
- 1/8 teaspoon cream of tartar
- 1 small pinch fine salt
Instructions
- Preheat the oven to 300°F and line two baking sheets with parchment paper or silicone mats.
- Sift almond flour, powdered sugar, and matcha powder together into a bowl until very fine.
- Beat egg whites with cream of tartar and salt until foamy.
- Slowly add granulated sugar and whip until glossy stiff peaks form.
- Fold the dry mixture into the meringue in stages until the batter flows slowly in ribbons.
- Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
- Tap the trays gently to release air bubbles, then let the shells rest for 30 to 45 minutes until the tops feel dry.
- Bake for 14 to 16 minutes, then let the shells cool completely before removing them from the parchment.
- Fill with buttercream or ganache if desired, then chill filled macarons for the best texture.
Notes
- Sift the dry ingredients twice for smoother tops.
- Do not skip the resting time before baking.
- Use a kitchen scale for the most accurate results.
- Store unfilled shells in an airtight container for up to 2 days or freeze for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 55
- Sugar: 7 g
- Sodium: 8 mg
- Fat: 2 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: matcha macarons, green tea macarons, macaron shells, French dessert, almond flour cookies