Matcha macarons with Mango Buttercream Filling! My tasty matcha macaron recipe is made with almond flour, egg whites, sugar, and matcha powder. I used vegan butter and coconut milk to transform this matcha macaron recipe dairy free friendly!
If I was to become a master baker, I would consider being able to make macarons successfully one of the necessary qualifications. I pride myself on being able to bake anything!
But, after my first attempt at these matcha macarons, I was beginning to think maybe not! However, on the third attempt, thanks to my friend Sarah at Snixy Kitchen (who this recipe is adapted from by the way), I was able to make them successfully! So, read on below to get some of my tips & tricks.
MATCHA MACARONS INGREDIENTS LIST
- Super fine almond flour
- Powdered sugar
- Egg whites
- Granulated sugar
- High quality matcha powder
- Vegan butter
- Freeze dried mangoes
- Coconut milk
If you love matcha then you're going to love these matcha macarons!
I included a lot of tips and tricks that I found helpful along my first macaron baking experience, so if this is your first time too make sure to read these!
TIPS TO MAKE THE BEST MATCHA MACARONS
SIFT SUGAR, FLOUR, AND MATCHA POWDER. Don't skip this step it is totally necessary for non-clumpy matcha macarons!
BEAT EGG WHITES AND SUGAR TILL JUST AFTER STIFF PEAKS FORM. For perfect egg whites, beat till a stiff peak forms then an extra 15-20 seconds to make the egg whites extra firm. DO NOT beat any longer than this or they will break down.
USE A SPOON TEST. A spoon test, described below, will show you if you need to mix the batter for longer to deflate more of the air pockets.
DRY MACARONS BEFORE BAKING. To prevent cracked tops, make sure to "finger test" your macarons. If batter is stuck to your finger then they need to sit for longer before baking.
COOL COMPLETELY BEFORE REMOVING FROM TRAY. Don't take macarons off the baking sheet until they are cooled! They will be fragile right out of the oven.
HOW TO MAKE PERFECT MATCHA MACARONS AT HOME
Tools you will need:
- Standing mixer or hand held mixer and a bowl
- Sifter or fine mesh strainer
- Food processor or coffee grinder
- Piping bag
- Silicone baking mat or parchment paper
- Baking sheet
STEP 1: MAKE MATCHA MACARON BATTER
Start by sifting your powdered sugar, matcha powder, and almond flour into a medium sized bowl through a fine mesh strainer or a flour sifter. I did not have a sifter at the time so a mesh strainer worked just fine!
STEP 2: BEAT EGG WHITES WITH SUGAR
HOW TO GET PERFECT STIFF PEAKS FOR MATCHA MACARONS
Next, separate egg whites from the yolks.
Begin by beating your egg whites until they start to foam. At this point you can gradually add in the ¼ cup of granulated sugar.
Beat egg whites and sugar only until STIFF peaks form.
STEP 3: FOLD FLOUR INTO EGG WHITES
Now we get to the tricky part: folding in the batter to get that perfect "molten lava" texture.
- Start by pouring the dry mixture around the outside of the egg whites.
- Fold the mixture in with a spatula. You can also "cut" it in with the spatula.
- Continue doing this to break down the air pockets.
MACARON SPOON TEST
You can do a "spoon test" to see if macarons are ready to pipe.
- Basically, scoop out a bit of the batter onto a cookie tray,
- If it holds its form for only 3 seconds and then flattens out, it is ready.
- If they are not ready (see the picture below), continue to fold and mix the batter.
- Try the spoon test until it is the right consistency.
STEP 4: PIPE MACARONS AND DRY
Once you have the right consistency, spoon your batter into a piping bag. Some people like to use a round tip. But, I found cutting a small part off the tip worked well for me.
Pipe the macarons onto your baking mat or parchment paper.
HOW TO PIPE MATCHA MACARONS
- To pipe macarons, squeeze from the top of the bag.
- Hold your piping bag at the center of where you want to form the cookie and squeeze.
- Don't move the bag around to create a circle, it will spread out as you squeeze the batter out.
Next, let them sit out for ~20-30 minutes to dry out. Turn on your oven to 300 degrees Fahrenheit to heat up while macarons dry.
HOW TO TELL IF THEY ARE READY FOR BAKING: FINGER TEST
- You can test the dryness by lightly touching them with the tip of your finger.
- If your finger leaves an imprint, let them sit longer.
- If your finger does not leave an imprint, they're ready to bake!
STEP 5: BAKE MACARONS
- Once the cookies have dried out, bake them for 13-16 minutes.
- I like to see if they have risen properly to gauge when they are done. You will have to experiment with the time depending on the type of stove you use.
- Once macarons are done, remove them from the oven and let them cool completely before you remove them from the tray with a thin spatula.
How to make the Mango Buttercream Filling (Dairy Free!)
Now, time to make that delicious cream filling!
Process your bag of freeze dried mangoes to a fine powder. I used a coffee grinder! You can also a food processor and a blender to do this!
- Start by beating vegan butter with the salt and the freeze dried mango powder.
- Slowly beat in the powdered sugar until smooth and creamy.
- At this point, you can add a bit of coconut milk if you want it thinner.
How to Fill Matcha Macarons
- Add a tip that you like to your piping bag.
- Add the frosting.
- Line your macarons up to be filled.
- Pipe the frosting on to them, you can try out different techniques and see which one you like best!
- Carefully close the macaron and if you're saving them for later, put them in an airtight container.
Frequently asked questions about matcha macarons.
How long can I store matcha macarons for?
They store really well in the fridge. Some even say it helps the flavor come out.
I am currently finishing up writing this post, a week after I made them of course. And it tastes better than ever!
How do I make vegan matcha macarons?
I have not yet attempted vegan macarons, but pies and tacos has an amazing archive of vegan friendly macarons!
Can I make macarons with coconut sugar?
I tried making mine with coconut sugar the first time and it did not work well for me!
Why do my matcha macarons have cracked tops?
- Cracked tops: they probably did not sit out to dry before baking for long enough.
Why do my macarons look chunky?
- "Chunky" cookies: the dry ingredients weren't properly sifted OR the batter wasn't mixed enough.
Looking for more? Try some of these cookies!
- Healthy Lofthouse Style Frosted Sugar Cookies
- Lemon Zucchini Cookies with Lemon Glaze
- No Bake Cookie Dough Bars
- Almond Flour Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Coconut Flour Sugar Cookie Cutouts
- Healthy Dairy Free Molasses Cookies
- Passion Fruit Macaroons
- 5 Ingredient Pink Meringue Cookies
If you try this Matcha Macaron Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Matcha Macarons with Mango Buttercream Filling
- Standing mixer or hand held mixer with bowl
- Non stick baking mat or parchment paper
- baking sheet
- Food processor or coffee grinder
For the Matcha Macaron Cookie:
- 1 cup super fine blanched almond flour
- ½ cup powdered sugar
- 1 ½ tablespoon matcha green tea powder
- 3 egg whites at room temperature
- ¼ cup granulated sugar
- Prepare your ingredients by letting your eggs and vegan butter stand at room temperature for at least 1 hour, processing your bag of mangoes to a fine powder, and sifting together your almond flour + matcha powder + powdered sugar.
For the matcha macaron cookie:
- Begin by sifting your almond flour, powdered sugar, and matcha powder into a medium sized bowl.
- Next, separate your whites from the yolks into a medium sized bowl. Start beating the egg whites until they begin to foam. Once egg whites start to foam, gradually add in the sugar ¼ cup at a time.
- Continue beating your egg whites and sugar until just after stiff peaks form.
Fold sifted flour into egg whites:
- Now we get to the tricky part: getting the right consistency batter. Pour your dry mixture along the outer rim of the bowl with the beat egg whites.
- Fold the dry into the eggs by folding the batter and also "cutting" it in with the edge of the spatula. Do this until you have basically deflated the egg whites.
- The spoon test: scoop a pile of your batter onto your baking tray. If the batter holds its shape for 3 seconds, then spreads out, it is ready.
- If it holds its shape and doesn't spread at all, it is not ready. Continue folding and getting the air out.
- Once you have the right consistency, add batter to a piping bag. I cut off a sliver of the end to create a small hole, but you can also use a round tip if you like.
- Pipe matcha macaron batter onto a tray lined with parchment paper or a baking mat. Pipe by squeezing at the top of your bag. Hold your bag steady and squeeze out until it is the macaron size.
- Preheat your oven to 300 degrees Fahrenheit. Let your tray of macarons dry out for ~20-30 minutes while the oven preheats, or until you touch the cookie and your finger doesn't have any batter stuck to it.
- Once the cookies have dried out, bake them for 13-16 minutes. Remove macarons from the oven and let them cool completely before you remove them from the tray.
For the Mango Buttercream Filling:
- In a medium sized bowl, beat butter.
- Add the salt and the finely ground mangoes and beat until smooth.
- Start gradually adding your powdered sugar and beat it until it is smooth and creamy. If you want it a bit thinner, add some coconut milk 1 tablespoon at a time.
- Add a tip to a new piping bag, I used a star shape but you can really use any one that you like.
- Add your filling to the bag and pipe it into the macaroons from the middle to the edges. Carefully add the tops of the cookies. And now they are ready to eat!
- You can store these in the fridge until you are ready to eat them. They store very well in an airtight container.
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