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
Ingredients
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
Method
Macarons
- Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Bake for 13-14 minutes on the middle rack, rotating the pan halfway.
- 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.
- 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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