Matcha Macarons
Prep time
Cook time
Total time
Macaron Batter
  • ½ cup powdered almonds
  • 1 cup powdered sugar
  • 5 tbsp granulated white sugar
  • 3 tbsp matcha powder
  • 2 large egg whites, at room temperature
  • pinch of salt
Chocolate Ganache
  • 3 tbsp cocoa powder
  • 5 tbsp butter, room temperature
  • 1 tbsp powdered sugar
  1. In a food processor or a blender (this is what my daughter used), grind together powdered sugar, almond powder, matcha powder and salt until there are no lumps. Sift mixture into a large bowl then set aside.
  2. Using a hand mixer beat egg white until it holds its shape, gradually add granulated sugar until it forms stiff peaks.
  3. Fold the almond flour mixture into the beaten egg whites, mix it until its even and smooth. Place the mixture in a piping bag.
  4. Pipe the batter in a baking paper lined baking sheet, form 1½-inch diameter circles spaced 1 inch apart.
  5. Strike or rap the baking sheet on a counter top few times to flatten the macarons and remove any air bubbles, let it stand for 30 minutes until top becomes shiny and "skin" forms and no longer wet on top.
  6. Bake in a 180C preheated oven for 10-15 minutes or until they are set. Let it cool completely before removing from the baking sheet.
  7. Prepare your filling, in a bowl combine all ganache ingredients, using a hand blender mix together until smooth.
  8. Spread the ganache on the inside of the macarons then sandwich them together. Place in an airtight container, refrigerate for at least 24 hours before serving.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at