Matcha Macarons


  • 1 Egg white
  • 1/4 cup (32 grams) White sugar
  • 1/4 cup (32 grams) Almond flour
  • 1/3 cup (43 grams) Powdered sugar
  • 1/2 tsp Matcha powder
  • 1/4 cup (32 grams) Cream cheese
  • 1/2 cup (75 grams) Powdered sugar
  • 1 tsp Milk


  1. Preheat your oven to 300 F (150 C). Line a baking tray with baking paper.

  2. Using an electric whisk, whisk 1 egg white. Gradually add in 1/4 cup (32 grams) of white sugar. Whisk until the mixture becomes fluffy and forms stiff peaks.

  3. Sift in 1/4 cup (32 grams) of almond flour, 1/3 cup (43 grams) of powdered sugar and 1/2 tsp of matcha powder. Gently fold the dry ingredients into the egg white mixture using a spatula, until well combined.

  4. Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles of the mixture onto the prepared baking tray, spacing them about 1 inch apart. Tap the tray a few times to remove any air bubbles. Let the macarons rest for 1 minute.

  5. In a medium-sized bowl, add 1/4 cup (32 grams) of cream cheese, 1/2 cup (75 grams) of powdered sugar and 1 tsp of milk. Whisk with an electric whisk until the mixture is smooth and creamy.

  6. Place the tray of macarons in the oven and bake for 15 minutes. Watch them rise and form a slight crust on top. Once baked, remove the tray from the oven and let the macarons cool for a few minutes before removing them from the tray.

  7. To assemble the macarons, take two halves of a macaron and pipe a small amount of the cream cheese icing in the center. Sandwich the two halves together, pressing gently to spread the icing to the edges. Repeat with the remaining macarons.

  8. Let the macarons sit in the fridge for at least an hour to allow the filling to set. Enjoy your delicious Matcha Macarons!

Note: You can adjust the amount of matcha powder depending on your desired level of matcha flavor. You can also add food color to the macaron mixture to make them more vibrant in color.