Crispy, Chewy Matcha Macarons
yields: 30 macarons
These matcha macarons have a crispy shell and a chewy center with an earthy matcha flavor and tart mango buttercream! Plus tips & tricks on perfecting macarons!
Ingredients
Matcha Macarons
- 107 grams (1 cup + ½ tablespoon) Bob's Red Mill super-fine blanched almond flour
- 171 grams (1½ cups) powdered sugar
- 3 (108 g) large egg whites, room temperature
- 81 g (about ¼ cup + 2 tablespoons) granulated sugar
- 1½ tablespoons high-quality matcha powder, I use Encha Organic Latte Grade
Mango Buttercream
- 8 tablespoons unsalted butter, room temperature
- 2 cups (262 g) powdered sugar, sifted
- ¾ cup (63 g) ground freeze dried mangos, sifted (I get two 1.2 ounce bags and grind them to pwoder in my food processor before measuring)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 3-5 tablespoons heavy cream
INSTRUCTIONS
Matcha Macarons
- First, read all my tips above to know what the consistency of the macaron batter should be. Preheat oven to 300 degrees with rack in lower third. Sift together almond flour, powdered sugar, and matcha. Sift a second time.
- In the bowl of a clean and dry stand mixer fitted with the whisk attachment, whisk the egg whites and granulated sugar gently to combine. Beat the egg whites and sugar on medium speed (4 on a KitchenAid) for 2 minutes. Increase the speed to medium-high (6 on a KitchenAid) and beat for an additional 2 minutes. Increase the speed once more to high (8 on a KitchenAid) and beat for 2 minutes longer. Your meringue should be very stiff and glossy, and clump together in the beater. Tap the meringue out of the whisk.
- Add your sifted dry ingredients to the meringue all at once. Use a rubber spatula to fold the meringue in a circle scraping the outside of the bowl, then cutting the flat side of the spatula through the center of the batter, pressing against the side of the bowl. Repeat this process until the batter reaches the consistency of molten lava, 40-43 strokes. I recommend taking a spoonful of batter and dropping it onto the baking sheet, it should initially hold its shape for 5-8 seconds, but after 20-30 seconds, it should soften to an almost smooth top (a subtle little "tip" is even good to show you did not over-mix). Note: I've found that it's better to err on the side of under-mixed - when I over-mixed the macaron batter, I would not get the crisp shell, and instead, the macarons would be almost greasy looking and completely soft. Inedible. When you under-mix, you run the risk of macarons that crack or have large air pockets, but, they'll at least still be edible.
- Place a pastry bag (or large disposable plastic storage bag) fitted with a ⅜-inch round tip inside a glass or bowl. Transfer the batter to the bag - if you notice some unmixed dry ingredients in your bowl, do not incorporate or transfer them - and twist the top of your bag closed. Line two half-sheet baking sheets with parchment paper (I use the parchment paper with macaron guides printed on it!), using a bit of the macaron batter to secure the corners down.
- Pipe the batter into ¾- to 1-inch rounds, swirling the tip, and spacing the macarons 1–1½ inches apart. After 20–30 seconds, the rounds should relax and spread to about 1.25–1.5 inches in diameter. If you pipe yours larger, that's fine, you'll just end up with fewer total macarons. Note: If the batter oozes out of the pastry bag into a smooth plop almost immediately, it has been mixed too far. If the batter completely holds its shape when piped, it has not been mixed enough.
- Once the trays are filled, tap the baking sheets firmly on the counter 2–3 times to release any air bubbles. Let the macarons rest for 20–30 minutes, until they are dry to the touch and the batter does not stick to your finger.
- Bake one sheet at a time until they have risen, and the tops no longer jiggle from the feet, 13-16 minutes. Let cool completely before filling. Once cool, make the buttercream below.
Mango Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar, ground freeze-dried mangos, vanilla extract, and salt. Beat until combined. Add the heavy cream, 1 tablespoon at a time to loosen until soft enough to pipe, but still sturdy. Fill a piping bag fitted with a ½-inch round pastry tip with the frosting.
- Pair the macaron shells by similar size and shape. Pipe a dollop of frosting onto half the macarons, then gently make a sandwich with the paired macaron shell. Keep macarons in an airtight container in the fridge to ripen for 1-3 days before eating and bring to room temperature for 30 minutes before eating.
Notes
While I normally use organic powdered sugar and organic cane sugar in my baking, I used conventional powdered sugar and granulated sugar in macarons to eliminate a potential troubling factor. Organic powdered sugar is laced with tapioca starch rather than the traditional corn starch and I was worried that would influence the outcome!
