Green Tea Macrons Recipe

Prepare Dry Ingredients

In a bowl, sift together the almond flour, powdered sugar, matcha green tea powder, and salt to ensure there are no lumps. Set aside.

Whip Egg Whites

In a clean, dry bowl, beat the egg whites using a stand mixer or hand mixer on medium speed until frothy. Gradually add the granulated sugar and increase to high speed, whipping until stiff peaks form and the mixture is glossy.

Fold Ingredients

Gently fold the dry ingredients into the whipped egg whites in three additions using a spatula. Be careful not to deflate the mixture too much; the batter should flow like lava.

Pipe Macarons

Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper, leaving space between each.

Rest the Shells

Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface. They should not stick to your finger when touched.

Bake

Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, rotating the pan halfway through. Let them cool completely before removing from the parchment.

Beat the Butter

In a mixing bowl, beat the unsalted butter on medium speed until smooth and creamy, about 2-3 minutes.

Add Powdered Sugar

Gradually add the powdered sugar, mixing on low speed until combined. Increase the speed and beat until fluffy, about 3 minutes.

Mix in Yuzu and Vanilla

Add the yuzu juice and vanilla extract, beating until fully incorporated and the buttercream is smooth.

Fill the Macarons

Pair the macaron shells based on size. Pipe a dollop of yuzu buttercream onto the flat side of one shell and top it with another shell to create a sandwich.

Let Them Mature

For the best flavor, let the assembled macarons sit in the refrigerator for at least 24 hours before serving. Bring them back to room temperature before enjoying.