matcha macaron with french vanilla buttercream….

11 Jul

matcha macaron urbanpocketknife

Who’s a cute matcha macaron?  You are!  Who knew that macaron were made out of almond flour…fits perfectly into our low carb diet!  I have to admit these little guys tasted better the next day.  Fresh they were good with a crispy outer shell and a chewy center.  The second day they had a crispy outer layer and the inside MELTED in your mouth…yumm!

The batter is matcha flavoured and the egg buttercream in the center is vanilla infused.  A great combo, easy but time-consuming.  I didn’t quite get the classic “foot” that macarons usually have but they tasted great!

Here’s the recipe!

What you need!
1 cup almond flour
1 cup powdered sugar (or sugar substitute)
3 tbsp matcha green tea
3 egg whites room temperature
1/8 tsp vinegar or lemon juice
1/4 cup sugar

1/4 cup sugar
3 egg yolks
3 1/2 tbsp half and half cream
1/2 tsp vanilla
7 tbsp butter room temperature
powdered sugar (or sugar substitute)

What to do!

1.  Start with the macaron batter.  In a medium bowl sift the almond flour, powdered sugar and matcha together, give it a whirl so it’s well combined.

2.  In a stainless steel or glass bowl, throw in the egg whites and the vinegar or lemon juice.  With a mixer, beat egg whites until super foamy.  Slowly add the 1/4 cup of sugar while beating.  Keep on beating until the egg whites make stiff peaks.

3.  Gently fold the dry ingredients into the egg whites.  Try not to over  mix and keep the fluffiness of the eggs.

4.  Put the batter into a pastry bag with a big tube at the end.  Squirt 1 1/2″ disks onto a silicone sheet or parchment paper and try to keep them somewhat flattish.  Fill the pan with about 1 1/2″ space in between the disks

5.  Let the disks sit for 30 minutes so they can develop a skin, preheat the oven to 300 degrees

6.  Bake macarons for 15 minutes, don’t let them brown too much at the bottom!

7.  Take them out when they look dry and have slightly browned at the bottom, cool on sheets for a few minutes than transfer to wire rack for further cooling!


1.  Beat egg yolks and 1/4 cup of sugar until light and fluffy.  Add the cream and vanilla and incorporate well.

2.  On low heat, cook the mixture slowly while stirring constantly until it thickens to a custard…don’t turn up the heat too high or else you’ll get scrambled eggs!

3.  Remove from heat and add in butter and keep mixing.  Once it’s fully cooled, see how thick the custard is.  If you want it thicker, add some sifted powdered sugar a little a time until you get a nice thick buttercream.


If you’re like me, your macarons weren’t piped perfectly so match up the macaron halves as best you can.  Pipe some buttercream on one half and sandwich it with the other!  Store in the fridge and bring to room temperature before serving.


matcha macaron urbanpocketknife


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