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    Home » Recipes » Dessert » healthy cookies recipes

    Matcha Macarons with Mango Buttercream

    February 26, 2020 by Rosemary 7 Comments

    Matcha Macarons with Mango Buttercream
    Jump to Recipe Print Recipe

    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
    • Salt
    • 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.

    Soft peak
    Soft peak- almost stiff
    Stiff peak

    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.
    using a spoon test for the matcha macarons
    Not ready, because it stayed like this and didn't flatten.

    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.

    using a piping bag for the matcha macarons
    This is how much I cut off the end for mine!

    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.

    drying the piped matcha macarons on a baking tray before baking them

    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!

    whipping the butter together for the mango frosting
    • 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

    mango buttercream frosting in a bowl
    • 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.
    frosting filled matcha macarons

    FAQ's

    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!

    Egg whites + coconut sugar
    Thought it was a good idea
    Stiff peaks never formed

    Why do my matcha macarons have cracked tops?

    • Cracked tops: they probably did not sit out to dry before baking for long enough.
    matcha macarons with cracked tops

    Why do my macarons look chunky?

    • "Chunky" cookies: the dry ingredients weren't properly sifted OR the batter wasn't mixed enough.
    failed attempt at matcha macarons

    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
    matcha macarons dairy free

    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

    Matcha Macarons with Mango Buttercream Filling

    My matcha macarons are my first ever macaron recipe! I included a lot of tips and tricks that I learned along my journey to help you troubleshoot your matcha macaron recipe and make perfect macarons! I hope you love these as much as I did and enjoy the art that goes into making delicious macarons! My matcha macarons with mango buttercream are dairy free and gluten free friendly!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 15 mins
    resting time 30 mins
    Total Time 1 hr 45 mins
    Course Dessert
    Cuisine French
    Servings 24 macaroons
    Calories 105 kcal

    Equipment

    • Standing mixer or hand held mixer with bowl
    • Non stick baking mat or parchment paper
    • baking sheet
    • Food processor or coffee grinder

    Ingredients
      

    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

    For the Mango Buttercream Filling:

    • 4 tablespoon vegan butter
    • 1 cup powdered sugar
    • 1 1.5 oz bag freeze dried mangoes 1.5 oz bag yielded ~⅓ cup powdered
    • ¼ teaspoon sea salt
    • 2-3 tablespoon full fat coconut milk

    Instructions
     

    • 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.
      sifting matcha macaron flour
    • 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.
      stiff peak egg whites and sugar

    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.
      matcha and egg white mixture
    • 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.
      matcha macaron batter
    • 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.
      macaron spoon test
    • If it holds its shape and doesn't spread at all, it is not ready. Continue folding and getting the air out.
      matcha macaron batter
    • 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 macarons without piping tip
    • 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.
      piped matcha macarons on a silicone baking mat
    • 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.
      macaron finger test
    • 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.
      baked matcha macarons without filling

    For the Mango Buttercream Filling:

    • In a medium sized bowl, beat butter.
      macaron vegan butter
    • Add the salt and the finely ground mangoes and beat until smooth.
      dairy free mango buttercream filling
    • 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.
      star tip for piping macaron filling
    • 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!
      filled matcha macarons
    • You can store these in the fridge until you are ready to eat them. They store very well in an airtight container.
      mango buttercream filled matcha macarons

    Notes

    I got this recipe from Snixy Kitchen! She has some amazing and helpful descriptions that I was able to nail the recipe in 3 tries! 
    If you don't have any dietary restrictions, you can absolutely use heavy cream and vegan butter in this recipe, as the original recipe calls for.
    Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed.

    Nutrition

    Serving: 1matcha macaronCalories: 105kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1.2gCholesterol: 4mgSodium: 17mgPotassium: 12mgFiber: 1gSugar: 13gCalcium: 3mg
    Keyword almondflourmatchamacarons, dairyfreematchamacarons, frenchmacaroon, healthychristmascookierecipe, matchadessert, matchamacaronrecipe, matchamacarons, matchamacaronsalmondflour, matchamacaronsdairyfree, matchamacaronsrecipe
    Tried this recipe?Let us know how it was!

    If you like matcha, you might also like:

    • Dirty Iced Matcha Latte
    • Matcha Latte
    • Matcha Tarts

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    Reader Interactions

    Comments

    1. Katerina

      February 29, 2020 at 10:13 am

      5 stars
      These look and sound absolutely amazing, Rosemary! I love that flavour combination - and what a good idea to blitz up some frozen mangoes to get that mango hit in the filling. I have made macarons before but suspect I didn't let them dry out enough - thanks for that tip, I'll definitely keep that in mind for next time.

    2. [email protected]

      February 29, 2020 at 5:39 pm

      Thank you so much Katerina! The mango pairs so perfectly with the matcha. I hope next time you make them, letting them dry out before baking helps! 🙂

    3. Virginia

      March 03, 2020 at 4:35 pm

      5 stars
      These came out really good! What a delicious combo with the mango and the matcha-- I hear macarons are so hard to make!

    4. [email protected]

      March 04, 2020 at 1:54 pm

      Thank you! They were so hard to make at first. I was worried, but by the 3rd time you know what they say-- 3rd time is a charm!

    5. Danika Milas

      September 15, 2020 at 3:32 pm

      hello, your article is so good.Following your articles.

    6. Anne

      April 08, 2022 at 5:29 pm

      5 stars
      Omg all your tips were soooo helpful!! I did the spoon test this time and it worked! I think before i wasn’t folding my macaron batter enough thank you so so much!!!

    7. Rosemary

      April 08, 2022 at 7:07 pm

      I'm so happy they worked for you this time!!

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    Hi, I'm Rosemary the registered dietitian behind The Hint of Rosemary! I created the Hint of Rosemary back in 2015 because I wanted to share my healthy recipes and teach that healthy eating is fun and delicious. I make your favorite desserts, drinks, and smoothie recipes with healthy ingredients that make you feel good while advocating mindful eating. Mindful eating is about not depriving yourself of the food you love!

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