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Green Tea Macarons

[heart_this] · May 30, 2008 · 54 Comments

Green Tea Macarons

Shortly after I started food blogging I came across he concept of macarons. Macarons are a French pastry made with almond powder, icing sugar, egg whites, and sugar. (The short list of ingredients makes the macarons sound deceptively easy to make.) The macarons form a sandwich with a layer in between. I had some green tea buttercream and white chocolate ganache left over from making my green tea and white chocolate opera cake and I thought that they would make nice fillings for macarons. I decided to continue with the flavour theme and went with green tea flavoured macarons.
I have to admit that the first batch of macrons did not turn out too good. They stuck to the parchment paper and they were all destroyed as I tried to get them off. I thought that greasing the parchment paper with butter might help so I tried a second time. I was a bit upset when the second batch also stuck to the parchment paper but I decided to leave them for a while after destroying only two of them. After a few hours I tried again and they came off easily. Maybe a silicone sheet would be handy for things like this?
All of the effort was worth it as the macarons tasted great! They were nice and light and airy. I really enjoyed the matcha flavour of the macarons and it went well with the green tea buttercream and white chocolate ganache fillings. I look forward to making macarons again and trying different flavours.

Macarons

Green Tea Macarons

Green Tea Macarons

Prep Time: 3 hours 20 minutes Cook Time: 11 minutes Total Time: 3 hours 31 minutes Servings: 12
ingredients
  • 1 1/4 cups icing sugar
  • 1 cup ground almonds
  • 1 teaspoon matcha
  • 2 large egg whites
  • 1/4 cup granulated sugar
directions
  1. Sift the icing sugar, ground almonds and matcha together into a bowl.
  2. Beat the egg whites until just stiff.
  3. Beat in the sugar until just stiff.
  4. Fold the almond mixture into the egg white mixture.
  5. Pour the batter into small discs on parchment paper on a baking sheet.
  6. Let sit for an hour so that a thin layer forms on the outside.
  7. Bake in a preheated 325F/170C oven for 10-11 minutes.
  8. Let cool and then fill with filling.
Similar Recipes:
Green Tea and White Chocolate Opera Cake
Green Tea White Chocolate Mascarpone Brownies with Chocolate Ganache
Green Tea and White Chocolate Ice Cream
Coconut Macaroons
Matcha Green Tea White Chocolate Blondies

Use leftover egg yolks in:
Guinness Chocolate Pudding
Hollandaise Sauce
Avgolemono Sauce
Azuki (Red Bean) Ice Cream
Black Sesame Ice Cream

Cookie, Food, French, Recipe, Vegetarian

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Reader Interactions

Comments

  1. VeggieGirl says

    May 31, 2008 at 1:02 am

    Kevin, I’m speechless (well, almost, haha) – those macaroons are GORGEOUS!! I’m so intrigued by the use of green tea.

    Reply
  2. Steph says

    May 31, 2008 at 1:32 am

    I live in Toronto too, where do you buy your matcha powder?

    Reply
  3. Raquel says

    May 31, 2008 at 1:42 am

    Beautiful macarons. I think if you would have let the first batch sit for a while, they would have come off easily. They are very similar to a meringue and they gotta firm up first.

    Reply
  4. Mrs Ergül says

    May 31, 2008 at 1:50 am

    Wow, congratulations on the successful attempt of your green tea macarons! Macarons have been something I’ve always wanted to venture into. It’s a must-try as soon as we get the keys into our own house in Aug, can’t wait 😉

    Reply
  5. meeso says

    May 31, 2008 at 2:08 am

    These are an awesome color, they look too neat to eat!

    Reply
  6. Helene says

    May 31, 2008 at 2:29 am

    Great color combination and I love the result. I never attempted macarons before. You did really well.

    Reply
  7. Jessy and her dog Winnie says

    May 31, 2008 at 2:36 am

    Looks great! You have way more courage than me. Im totally afraid to make macarons. Bet they are delicious!

    Reply
  8. White On Rice Couple says

    May 31, 2008 at 3:55 am

    These really do look great, light and airy! Sorry to hear about the bad first batch, but this one looks great!

    Reply
  9. Marc @ NoRecipes says

    May 31, 2008 at 4:36 am

    Ohhh I like how much cream you stuffed in them:-)

    Reply
  10. cook eat FRET says

    May 31, 2008 at 4:36 am

    kevin, you have my utmost respect… unbelievable. again…

    Reply
  11. Proud Italian Cook says

    May 31, 2008 at 4:42 am

    They’re to pretty to eat, I just want to look at it!

    Reply
  12. Anonymous says

    May 31, 2008 at 5:44 am

    How eerie! Since I have a bunch of almond meal left over from the Opera cake, I’m making macarons! I’m going with a raspberry and strawberry flavor. I am so loving your use of green tea flavors!

    Reply
  13. cakebrain says

    May 31, 2008 at 5:53 am

    Congratulations on your wonderful-looking batch of macarons! So you’ve caught the macaron bug? They’re such a pain to get right initially, but once you do, the possibilities are endless! They’re so addictive!

    Reply
  14. Cooking and the City says

    May 31, 2008 at 11:14 am

    Kevin these look great 🙂

    Reply
  15. LyB says

    May 31, 2008 at 1:02 pm

    They look perfect Kevin! I love the colors, I really have to try and find matcha powder, these sound delicious. I can’t wait to see your next flavor combination. 🙂

    Reply
  16. Elle says

    May 31, 2008 at 3:39 pm

    Ooooh, they came out great! Yet something else I’d love to try–you’re so brave!

    Reply
  17. [email protected] says

    May 31, 2008 at 4:44 pm

    oh lovely. u tempt me again with your green tea creation. i adore macarons although i’ve never made them in my life. i did put in a lot of effort to trudge through the cold streets during winter in Paris to get a box of them from the pattiserie down the road where I lived.

    that’s dedication for you!

    Reply
  18. Lisa says

    May 31, 2008 at 7:24 pm

    More creativity with green tea! It’s a wonder you aren’t fat, considering all of the delicious treats you make 🙂

    Reply
  19. Lori says

    May 31, 2008 at 8:48 pm

    Those look so great Kevin! And great choice with the flavor. 🙂

    Reply
  20. Laura @ Hungry and Frozen says

    May 31, 2008 at 9:29 pm

    They look gorgeous 🙂 The first time I attempted macarons they totally stuck to the baking paper which SUCKED as I couldn’t afford to make another batch. So I scraped them off as best as I could, dipped them in chocolate and they were actually really good…just not uniformly shaped lol. Seriously, yours look so professional (even though they are a kooky green colour 🙂

    Reply
  21. Gloria says

    May 31, 2008 at 9:49 pm

    Kevin, I told you before., You make all PERFECT AND BEAUTY!!! love theses !!! Gloria

    Reply
  22. Lina says

    May 31, 2008 at 11:37 pm

    macarons seem so hard to make. yours look so good!! i love matcha!

    Reply
  23. StickyGooeyCreamyChewy says

    June 1, 2008 at 12:03 am

    OMG! Is there anything that you can’t do? I’m gobsmacked! Those macarons look great! Well done!

    Reply
  24. Holler says

    June 1, 2008 at 12:28 am

    You are tenacious indeed, Kevin, I think I may have given up after round two! I am glad you stuck it out, they look fabulous!

    Reply
  25. Vicarious Foodie says

    June 1, 2008 at 2:16 am

    These look so pretty! Both these and your cake are really impressive–great job!

    Reply
  26. Jaime says

    June 1, 2008 at 3:22 am

    wow, great job! macarons scare me and i will probably never make them unless they become a DB challenge!

    Reply
  27. Ginny says

    June 1, 2008 at 1:36 pm

    Beautiful! I keep meaning to try these!

    Reply
  28. Jan says

    June 1, 2008 at 3:55 pm

    A great picture as always Kevin! They look like really yummy macaroons!

    Reply
  29. Kevin says

    June 1, 2008 at 10:16 pm

    Steph: I found the matcha at Whole Foods.

    Reply
  30. Gigi says

    June 2, 2008 at 5:11 am

    [Snap! :)] Those macaroons ROCK Kevin! They look so awesome that I am completely jealous of your baking skills.

    Reply
  31. Dr.Gray says

    June 2, 2008 at 11:51 am

    Looks great, I love macaroons. Do you think something like this would work for the matcha part of the recipe – baking matcha?

    Reply
  32. noobcook says

    June 2, 2008 at 2:23 pm

    They look AMAZING! I heard that macarons are one of the most difficult things to bake, and yours just look so good!

    Reply
  33. Pearlsofeast says

    June 2, 2008 at 2:41 pm

    Too good and awesome. I am just loving the color.

    Reply
  34. Rosie says

    June 2, 2008 at 6:36 pm

    Just GORGEOUS macarons Kevin and what brilliant photo it captures your bake perfectly!!

    Rosie x

    Reply
  35. Janulka says

    June 2, 2008 at 7:06 pm

    Oh my God – I was out of island and left you just for 5 days — and you made so wonderful things! I love your “green” baking – both recipes (also Opera) look sooooooo taaaaastyyyyyy!

    Reply
  36. eatme_delicious says

    June 3, 2008 at 5:35 am

    Green tea white chocolate macarons… yum! I admire your fearlessness in taking on new recipes (both baking & cooking)! I’ve wanted to make macarons for quite a while now but I’m scared as I’ve read about the disastrous things that can happen. Yours turned out great though!

    Reply
  37. Marianna says

    June 3, 2008 at 2:34 pm

    you MADE THEM!! LUCKY!! And the only issue you had was that they stuck to the parchment paper?? You didnt have any other troubles with the shape, texture, or “feet” forming, etc?? Wow, lucky you! I have tried making macarons maybe 6 times and each time was a FAIL! Ever since I have put the whole macaron-tentative thing on hold. Yours look really great, nice work!!

    Reply
  38. Kitt says

    June 4, 2008 at 8:20 am

    Beautiful! I keep seeing macaron recipes and pictures everywhere, but I don’t think I’ve ever eaten one. I’d be happy to try yours.

    Reply
  39. Anonymous says

    June 4, 2008 at 12:25 pm

    Baking macaroons is still on my to do list. Yours came out beautiful, Kev 🙂

    Reply
  40. Undercover Cook says

    June 6, 2008 at 3:22 am

    What a fortuitous encounter. I put a bowl of egg whites out on my counter this morning to await their matcha chocolate ganache macaron fate. I’ve read many recipes calling for silpat mats, but thought it unnecessary. Good to know it’s essential. I love your blog, by the way. Just curious: just how closet-sized is your kitchen?

    Reply
  41. jd says

    June 6, 2008 at 7:38 am

    Oooo… Ahhhh…

    Enough said 🙂

    Reply
  42. Jen says

    June 8, 2008 at 9:30 pm

    Hi Kevin- I made green tea flavored opera cake for the DB challenge too! I really like green tea pastries because of the subtle and not too sweet flavor.

    Reply
  43. Arfi Binsted says

    June 14, 2008 at 9:43 am

    i am dying to get matcha. it’s not easy living in a countryside, i admit. looking at every recipe calls for matcha i would skip unfortunately and be green with envy: why can’t i get matcha as easy as i get potatoes? hehehe… grumpy old woman i am. your macarons look alright, kevin. i’ve also made the recent version of flavour helen made, snicker macarons, that is. and they taste great with black coffee!

    Reply
  44. Jaime says

    June 30, 2008 at 3:56 am

    i’m so impressed! i have always wanted to try making macarons but don’t have the courage to attempt it. these look beautiful and green tea sounds like a great flavor

    Reply
  45. ShaCiara says

    March 8, 2009 at 8:02 am

    HI- sorry I’m late with this comment, but maybe you’ll find it helpful all the same.

    I’m sure there’s no need for a silicone tray- they didn’t have them in the 18th century so I’m sure we don’t need them now. But how to solve the sticking problem?

    As Raquel says, you did it right the second time, by leaving them to sit for a while. In Ladurée in Paris, they are put aside for 2 days before they go on sale; the flavours are richer that way and as you found, they come easily away from your parchment paper.

    Mmmm macaroons! Pardon the spelling but that’s how we spell it over here =)

    Reply
  46. Anonymous says

    June 16, 2009 at 12:20 pm

    I was searching for macaroon recipe and stumbled to ur blog… will defnitely try it out…
    also, I invite you to participate in global ganesha food festival
    http://didolivescooks.wordpress.com/dlc-food-festival/

    See u there!

    Reply
  47. Le Lite Bites says

    December 23, 2009 at 8:49 pm

    Kevin, Thank you so much for providing a user-friendly macaroon recipe! This is the first macaroon recipe that actually seems to make sense haha 🙂

    Reply
  48. Mamatkamal says

    December 25, 2009 at 4:09 pm

    Hi there,
    I'm really intrigued by the use of green tea. I should give it a try next time. I love macarons, and yours look delicious.
    Cheers,
    Mamatkamal

    Reply
  49. curiouscat says

    August 11, 2010 at 3:37 pm

    Hi, I wanna know where can you get the matcha powder? I live in Ottawa btw…
    Thank you!

    Reply
  50. Kevin says

    August 11, 2010 at 10:43 pm

    curiouscat: You should be able to find the matcha in a local tea shop or Asian grocery store. I have seen it in some higher end grocery stores like Whole Foods but it tends to be fairly pricey there.

    Reply
  51. Anonymous says

    August 18, 2010 at 10:09 pm

    My god, you should be imprisoned! I happened upon your blog and now I'm salivating.

    Reply
  52. Anonymous says

    September 25, 2010 at 4:04 am

    I made these tonight. Amazing. However neither my macarons or buttercream was as green as yours in the picture. Perhaps it has to do with the type of Green tea I used. Also my macarons were more round making it difficult to make a neat sandwich, but I may have used too much batter for each cookie. Either way they were a hit thanks for sharing this recipe.

    Reply
  53. Stephanie says

    October 24, 2010 at 8:52 pm

    Sounds delicious, I've never had green tea macarons! The traditional last step for baking macarons is… immediately after you remove the pan from the oven, set the pan on a solid surface, lift the short end of the pan to about 45 degrees, lift the edge of the parchment, and pour about 1/4 c water on the pan. The water will run down, under the parchment, to the other end and steam the bottom of the macarons. I never asked the purpose, I just did as I was told. After reading your blog and remembering that I've never had an issue with them sticking, I assume that's the reason. I hope that helps!

    Reply
  54. Kevin says

    October 26, 2010 at 10:38 pm

    Stephanie: What a neat trick! I will definitely try that!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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