Green Tea Macaron

3 Mar

I realize I choose my method of making the meringue base on the time I have. Today, I had a little more time, so I decided to do it with Italian meringue.

As mentioned in my French vs Italian post, Italian meringue involves melted sugar. Sugar works can be complicated since the chemistry of sugar changes very rapidly under heat and also, it’s very dangerous as hot sugar can burns through skin.

Photo Taken by Mei C.

Green Tea Macaron


For Tant Pour Tant:
150g almond meal
150g powder sugar
55g egg white
2tbsp match powder

For Italian Meringue:
150g granulated sugar
37g water
55g egg white (aged)


For Tant Pour Tant:
1. Sift all dry ingredients.
2. Mix the egg whites in with the dry ingredients until it forms a thick paste.
3. Cover with saran wrap and set aside. Make sure the saran wrap touches the top of the mixture to prevent formation of a crust.

For Italian Meringue:
1. Bring sugar, water (and green food coloring, optional) to boil in a sauce pan.
2. Meanwhile, using the whisk attachment in a stand mixer on medium speed, beat meringue until soft peak stage.
3. When syrup reach 118C, slowly pour the hot syrup into the egg white in a thin stream.

4. Beat the egg whites until it reach stiff peak stage.

Putting Both Together:
1. Scoop 1/3 of the Italian meringue into the Tant Pour Tant mixture and mix roughly.

2. Scoop the rest of the Italian meringue into the Tant Pour Tant, and fold gently.
3. Mix and fold until the mixture reach a lava-liked consistency. You can test but gently scoop some mixture 3 inches high with a spatula and bang it against the edge of the mixing bowl, the flow should be smooth and slowly drip in a ribbon fashion like lava.

4. Pour batter in a piping bag.
5. Pipe mixture onto a Silpat or a parchment paper on a baking sheet about 1 1/2 inch diameter circle, and 1 inch apart.

6. Gently tap the bottom of the baking sheets to rid air bubbles.
7. Let them dry for 20 minutes until crusts form or until the macaron batters are dry to touch.
8. Bake macarons at 325F for 15 minutes. If the oven interior looks steamy, prop open the oven door a bit.
9. Remove baking sheets, and let macarons cool on Silpat or parchment paper on a wire rack.
10. When cool, aseemble macaron by piping filling onto one macaron shell, and turn secure with another by twisting them together gently.

11. If you have time, store macaron in the refridgerator for 24 hours and let flavor develop. Bring to room temperature before consumption.

Green Tea Buttercream

1 cup butter, room temperature
4 cups powder sugar
2 tbsp matcha powder
1 tbsp milk

1. Sift powder sugar, and set aside.
2. In a stand mixer or handheld mixer, beat butter until soft and fluffy.
3. Add in powder sugar a cup at a time.
4. Mix matcha powder into milk until a paste form.
5. Add matcha powder paste into the butter and powder sugar.
6. Beat until soft and fluffy. Use spatula to scrape down the side of bowl occasionally.
7. Ready to use.


5 Responses to “Green Tea Macaron”

  1. Alice March 16, 2012 at 9:33 am #

    Awesome blog! So informative! =]

    Do you use a tip to pipe?

    • Mandy March 16, 2012 at 1:07 pm #

      Thank you so much for stopping by! Yes, I use the Wilton 1A round tip. It helps dispensing the batter more evenly. 🙂

  2. Rebecca May 25, 2013 at 7:56 pm #

    Hi- As I was reading through the recipe I was wondering, in the Tant Pour Tant section are the egg whites used fresh from the refrigerator or do you let them sit out to room temperature? I wasn’t sure if it would make a difference in this section. thanks!

    • Mandy June 21, 2013 at 12:41 pm #

      Hi Rebecca! Either one would work. If you forgot to put the egg whites in a day ahead, just leave it at room temp for awhile.


  1. Madagascar Vanilla Macaron | i love macaron - June 22, 2013

    […] recipe is just the basic Italian meringue way, found in my earlier post here…MINUS the green tea powder and food […]

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