Matcha Latte Macarons

I’m beyond giddy to share this matcha latte macaron recipe.  I’ve been dreaming of a matcha macaron that isn’t overly sweet, and doesn’t rely on a white chocolate filling.  (Just not a fan of white chocolate).  I thought, hmmm, well I like matcha latte!  So I set out to create the creamiest, dreamiest buttercream frosting that really pumped up the “milk” flavor.  I finally get why some people consider condensed milk as liquid gold.  It really lends a hand (alongside powdered milk) to really punch in the milk flavor.  The matcha macaron shell is nutty and not overly sweet, making this a perfect combination.


Matcha Latte Macarons

  • Servings: 30 macarons
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Matcha Macarons

  • 100g egg whites
  • 100g granulated sugar
  • 90g almond flour
  • 100g powdered sugar
  • 10g matcha powder
  • pinch of salt
  • 1/4 tsp cream of tartar
  • Green food coloring (optional)

Milky Buttercream

  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1-2 Tb condensed milk
  • 1 Tb powdered milk



  1. Preheat oven to 300°F.  Line 2 baking sheets with parchment paper.
  2. Over a double boiler, whisk together egg whites and granulated sugar until the sugar is dissolved and the mixture is frothy, about 2 minutes.  Transfer this to a stand mixer or a handheld mixer with a whisk attachment and beat on medium-high.  Put in a pinch of salt, cream of tartar.  Beat until stiff peaks, about 3-5 minutes.  If you want to color your macarons, add a little bit of gel food coloring at this point and beat for 5 seconds only.
  3. In a food processor, combine the almond flour, powdered sugar, and matcha powder.  Pulse 5x.  Sift the mixture into a bowl,  Discard any remaining chunks that cannot be sifted.
  4. Carefully put the almond flour mixture into the egg white mixture bowl.  Beat on medium-low for 10 seconds.  Use a rubber spatula to fully incorporate the mixture.  Do the figure 8 test by scooping some batter up with your spatula and draw the number 8.  If the batter does not break, it’s done!  Make sure you do not overmix.
  5. Pour macaron mixture into a pastry bag fitted with a round tip.  Pipe out 1 1/2-inch circles on a baking sheet.  Bang the pan on the countertop a couple times to release any air bubbles.  Let it sit out to dry until the top forms a skin, about 20 minutes.  You should be able to touch the top without anything sticking to your finger.  When it’s dry, it’s ready to bake.
  6. Bake for 13-14 minutes on the middle rack, rotating the pan halfway.
  7. While macarons are baking, make milky buttercream.  Cream together softened butter and powdered sugar until light and fluffy.  Beat in vanilla extract and condensed milk.  Add powdered milk, if desired.
  8. Find matching pair of macaron shells.  Place them side-by-side and belly up.  Pipe the buttercream in the center and sandwich the shells together.

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