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Matcha Macarons

It’s officially the holidays when you see snow falling from the sky while you’re listening to Christmas music and piping frosting on your macarons. I haven’t ate a macaron in a loooong time so I decided to make my own just to challenge myself this winter break. And it turned out exactly what I wanted! Not overly sweet but perfect to the taste and texture. Below you will find some tips that I’ve added just to make your baking journey a little easier. Without further due, I present to you matcha macarons with Nutella filling!


Yield: 24 macarons


  • 3 egg whites at room temperature
  • 1/4 cup white sugar
  • 2 cups icing sugar
  • 1 cup almond flour
  • 1/4 tsp salt
  • 2 tsp Midori matcha
  • Nutella


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  1. Preheat oven to 300F. Line baking sheet with silicone mats (or parchment paper).
  2. In a large bowl, beat egg whites until foamy. Add white sugar and beat until they form stiff peaks.
  3. In a medium sized bowl, sift icing sugar, almond flour, salt and matcha. Discard larger pieces of almond flour left behind. Use a whisk to gently mix the dry ingredients.
  4. Gradually add dry mixture into wet mixture. Fold it gently, making sure you don’t incorporate too much air into the mixture.
  5. Mix until ingredients are well incorporated and the consistency of your batter is not too thick, but still viscous enough to hold its shape when piped. [Note: do not under mix as your macarons will be lumpy and cracked with no feet, but do not over mix as well because they can turn flat without feet]
  6. Transfer batter to a pastry bag. Pipe out 1 inch rounds onto baking sheet.
  7. Tap pan hard 2-3 times to release air bubbles. (This will prevent macarons from cracking)
  8. Let them sit for 40-60 minutes on the tray to allow them to dry. Test by touching them gently with your fingertips. If they don’t stick to your finger, you are good to go!
  9. Bake for 15-20 minutes. (If your macaron cannot be easily removed from your baking sheet, you have to bake them longer!)
  10. Transfer shells on a cooling rack.
  11. Meanwhile spoon Nutella in a piping bag. Pipe an inch in diameter onto shell. Sandwich it with another shell to make a complete macaron!
  12. Serve and enjoy!


Note: if you don’t like Nutella or are allergic to it, you can substitute it with matcha buttercream or a coconut cream or really anything that pairs well with matcha!

Adapted from Entertaining with Beth

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