Italian Matcha Macarons (No Artificial Coloring)

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Italian Matcha Macarons (No Artificial Coloring)

First, mix and sift powdered sugar and almond flour for Shell A.

Then add matcha powder for Shell A, sift and mix well.

Continue by adding egg whites for Shell A.

Mix well with a spatula, make sure to cover with plastic wrap for storage to prevent drying out.

Combine water and granulated sugar for Shell C in a small saucepan. Let it simmer without shaking, shaking will cause crystallization. Once it reaches 117 degrees, remove from heat. Tip: When the sugar reaches around 60 degrees, you can start whipping egg whites and granulated sugar until soft peaks form.

Pour the syrup heated to around 118 degrees into the whipped egg whites. While pouring, mix at low speed with a mixer for about 8 minutes until it reaches a consistency between soft and stiff peaks. There should be visible lines.

Add the whipped egg whites to the mixture in step four in 2 to 3 additions, gently folding each time. Technique: Cut and fold.

Continue folding until the egg whites are fully incorporated.

Fill a piping bag with a round tip about six millimeters in diameter, place it in a cup.

Carefully pipe the batter onto a baking sheet. Try to distribute evenly to avoid air pockets in the center, which can cause air bubbles when piping.

This is a 28×28 baking tray, perfect for piping two batches. I used a silicone mat underneath.

Second batch. The batter was well-prepared this time, with minimal air bubbles. If there are air bubbles, you can use a toothpick to release them or tap the bottom of the baking sheet.

This is the cooled macaron shell… Tip: (There are many methods for cooling the shells. In summer, it’s easier, but in winter, I recommend using the oven’s fermentation function for better results.) The surface should have a slight hard shell when touched.

Preheat the oven to 180 degrees Celsius for 8 minutes, then bake at 160 degrees Celsius for 15 minutes. Beautiful ruffled edges. The macaron shells are now ready, let them cool.

Next, let’s make the matcha filling. Soften the butter until it has a slight indentation when pressed with a finger.

Then, beat until smooth and creamy. Set aside.

Heat the cream over low heat to 60 degrees, remove from heat, then stir in matcha powder and white chocolate until well combined. Let it cool to around 39 degrees.

Pour the liquid mixture into the softened butter in two additions, mixing well each time.

Transfer the filling to a piping bag. You can use a piping tip or simply cut the bag for a round shape. Pipe the matcha filling onto one macaron shell, then top with another of the same size.

Your matcha macarons are now ready.

Sharing a set of images.

It is recommended to use Japanese matcha, as the quality of domestic matcha may not be as good.