Green Tea Or Yuzu Macarons Recipe

Prep and measure

Line two baking sheets with parchment or silicone macaron mats. Fit a piping bag with a 1/2-inch round tip. Measure and sift powdered sugar and almond flour together into a large bowl. Add matcha powder to half of this dry mixture (for green tea shells) and yuzu powder/zest to the other half if making a small batch of yuzu-colored shells; alternatively, keep the dry mix neutral and color shells with gel food coloring during macaronage.

Separate eggs, reserving whites and storing yolks for the yuzu curd. Let the 4 egg whites sit at room temperature for 30–60 minutes. For best results, use whites that have been aged in the refrigerator for 24–48 hours and then brought to room temperature.

Make Italian meringue

Place the 50 g superfine sugar in a small saucepan with 50 g granulated sugar and 25 ml water (optional) and heat to 118–120°C (244–248°F) to make a sugar syrup. While the syrup heats, whip the room-temperature egg whites in a stand mixer on medium speed until foamy, then add a pinch of salt and increase speed to medium-high. When the syrup reaches temperature, slowly pour it in a thin stream into the whipping whites while the mixer runs. Continue whipping until the meringue is glossy and holds medium-stiff peaks and has cooled to lukewarm (about 5–7 minutes).

Reserve about half the sifted dry mixture with matcha (for matcha shells) and the other half with yuzu if preparing both flavors. Fold one-third of the meringue into the corresponding dry mixture gently to loosen it. Add gel green food coloring (a small dot) to the matcha batch if you want a greener hue; the matcha already provides color and flavor.

Macaronage (folding)

Fold the remaining meringue into the dry mixture using a spatula with a sweeping-and-folding motion. Continue folding until the batter flows in a thick ribbon and briefly settles back into itself in about 10–15 seconds (lava-like consistency). Do not overmix — batter should be fluid enough to pipe but not runny.

Transfer batter to prepared piping bags. Pipe 1.5–2 cm (about 0.6–0.8 inch) rounds spaced 2–3 cm apart. Tap the tray firmly on the counter 2–3 times to release air bubbles. If large bubbles remain, pop them with a toothpick.

Let piped shells rest at room temperature for 30–60 minutes until a skin forms and they are no longer tacky to the touch (this helps feet form). Preheat oven to 150°C (300°F).

Bake one sheet at a time on the middle rack for 12–15 minutes (ovens vary). Rotate halfway through if needed. Shells are done when they have feet, are set on top, and can be lifted from the paper without sticking. Let cool completely on the sheet before removing.

In a bowl, beat the softened butter until light and creamy (2–3 minutes) using a hand or stand mixer on medium speed.

Sift the 120 g powdered sugar and the 1 tsp matcha together to avoid lumps. Gradually add the sugar-matcha to the butter in three additions, mixing on low speed until incorporated.

Add 1 tablespoon milk or cream and 1/4 tsp salt. Increase mixer speed to medium-high and beat for 1–2 minutes until light and fluffy. Taste and adjust matcha or salt as needed. Transfer to a piping bag fitted with a small round tip.

In a heatproof bowl, whisk together 60 ml yuzu juice, 10 ml lemon juice (if using), 65 g granulated sugar, and 3 egg yolks until smooth.

Place the bowl over a saucepan of simmering water (double boiler) so the bottom does not touch the water. Cook, stirring constantly with a spatula, until the mixture thickens and reaches about 75–80°C (167–176°F), or coats the back of a spoon. This takes about 8–10 minutes.

Remove from heat and strain the curd through a fine sieve into a clean bowl to remove any cooked bits and zest. While still warm, whisk in the 55 g cold cubed butter a few pieces at a time until smooth and glossy. Stir in 1/2 tsp yuzu zest if using for extra fragrance.

Cover the curd with plastic pressed directly on its surface to prevent a skin and chill until set (about 1–2 hours). Once chilled, transfer to a piping bag.

Pair shells by size. Turn half of the shells upside down and pipe a small dollop (about 1/2 teaspoon) of either matcha buttercream or yuzu curd in the center. For a cleaner look, pipe a ring of buttercream and fill with a small spoonful of yuzu curd for a combined flavor on some shells (optional).

Gently sandwich a matching shell on top and press slightly to spread filling to the edges. Wipe any excess filling from the edges.

Place assembled macarons in an airtight container and refrigerate for at least 24 hours to mature — flavors and texture improve with time. Bring to room temperature for 20–30 minutes before serving.

Store: up to 3 days refrigerated or freeze for up to 1 month (thaw in refrigerator overnight).