Raspberry Matcha Macarons

Merry Christmas everyone! Today’s the most wonderful day of the year and I fortunately had the wonderful opportunity to collaborate with Aiya Matcha by using their wonderful culinary grade matcha powder. These matcha and raspberry macarons will not disappoint and are the perfect flavor combination. Feel free to substitute raspberries with strawberries, or just omit the berries altogether.

  • Taste: ★★★★
  • Difficulty: ★★★★
  • Ingredients: ★★★
  • Time: ~2 hours

Ingredients (about 30 macarons)

  • For cookies:
  • 1 ¾ cups powdered sugar
  • 2 tsp matcha powder
  • 1 cup almond flour, finely ground
  • 1 teaspoon salt
  • 3 egg whites, at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 drops of any food coloring you want


  • 1 cup unsalted butter (at room temp)
  • 1 tbsp matcha powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • Optional: raspberries
  1. In a bowl or a food processor, combine the powdered sugar, matcha powder, almond flour, and ½ teaspoon of salt/ Process on low speed, until extra fine.
  2. Sift the almond flour mixture carefully through a fine sieve into a large bowl.
  3. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer or by hand until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.
  4. Add vanilla and food coloring
  5. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons.
  6. Transfer the macaron batter into a piping bag fitted with a round tip and pipe onto parchment sheet.
  7. Let the macarons sit at room temperature for 30 minutes to 1 hour until dry to the touch.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  10. Preheat the oven to 300˚F.
  11. Bake the macarons for ~17 minutes until you can lift them from the paper
  1. In a large bowl, add the butter and beat until light and fluffy. Sift in the powdered sugar and matcha and beat until combined. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached. Add food coloring here if you want!
  2. Transfer the buttercream to a piping bag fitted with a round tip and pipe a circle of buttercream on one macaron shell. Place a berry in the center.
  3. Top with another cookie and you’re done!
  4. I decorated my cookies with more matcha and powdered sugar 🙂

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