Hello! I’m Cassandre, and today on Caramel Loafing, we’re making one of the most iconic and beloved French pastries: the matcha chocolate macaron.
With their delicate, jewel-like appearance and rainbow of colors, French macarons are instantly recognizable—even to those who rarely eat sweets. In fact, the pastel tones of macarons have become so iconic that many fashion and design items are labeled with “macaron colors”!
What sets macarons apart is their unique texture: a crisp, paper-thin shell that gives way to a soft, chewy interior—thanks to almond flour. When paired with rich, flavorful fillings, each bite is a delight for both the eyes and the palate.
More to try:
If you enjoy the unique texture of macarons, you'll probably love these other classic treats too:
— A light and nutty French favorite: French Dacquoise Recipe
— A traditional Italian almond cookie often served during the holidays: Ricciarelli di Siena
— A beloved Japanese-style sandwich cookie with a boozy twist: Rum Raisin Butter Cookies
— Crispy and golden waffles inspired by a Parisian brunch spot: French-Style Crispy Waffles
— Airy, light, and cloud-like meringue dessert: Pavlova Cake
For this version, we’re using premium matcha powder from Marukyu-Koyamaen to create vibrant green macaron shells filled with bittersweet chocolate ganache. While macarons require only a few basic ingredients, they’re notoriously tricky to master. Even experienced bakers can find themselves frustrated, especially in humid climates where these pastries can be temperamental.
In this recipe, I’ll walk you through how to bake perfect macarons—even during Japan’s rainy season when humidity reaches 80–90%. We’ll talk about using aged egg whites, lightly toasting almond flour, and a quick-dry method to help the shells form properly.
For the best flavor and texture, refrigerate filled macarons for at least 24 hours before serving. This allows the filling to slightly soften the inside, giving the shells a more unified texture and a glossier surface.
Matcha Chocolate Macaron Recipe
Ingredients
Yield: About 12 macarons (24 shells)
For the macaron shells
- Aged egg whites – 30g (1.06 oz)
- Almond flour – 30g (1.06 oz)
- Granulated sugar – 15g (0.53 oz)
- Powdered sugar – 62g (2.19 oz)
- Matcha powder – 1g (0.035 oz)
(Adjust according to the brand and desired intensity of color)
For the chocolate ganache filling
- Bittersweet chocolate (70% or higher) – 100g (3.53 oz)
- Heavy cream – 100g (3.53 oz)
Use our nutrition calculator to check the estimated calories and macros for this recipe.
Instructions
- Combine almond flour, powdered sugar, and matcha powder in a food processor and pulse for about 10 seconds to create a finer texture. (This step improves the smoothness of the shells but can be skipped if you don’t have a processor.)
- Sift the dry mixture twice using a fine-mesh sieve and set aside.
- In a separate bowl, begin whipping the aged egg whites. When they become foamy, gradually add the granulated sugar in three parts.
- Continue whipping until the meringue reaches medium peaks—slightly firmer than soft peaks but not quite stiff peaks.
- Fold the dry ingredients into the meringue in two additions using a spatula. Use a gentle folding motion to combine.
- Be careful not to overmix. Stop once the batter becomes glossy and flows in thick ribbons when lifted—this is known as the “ribbon stage.”
- Transfer the batter to a piping bag and pipe 3cm (1.2 inch) circles onto a lined baking tray.
- Tap the tray firmly on the counter on all four sides to release air bubbles.
- Use a toothpick to pop any visible air bubbles on the surface.
- Let the piped batter rest in a dry area until the tops are fully set and no longer sticky to the touch. (In humid weather, use a dehumidifier directly facing the tray.)
- Once a skin has formed, they’re ready to bake.
- Preheat your oven to 320°F (160°C), then lower to 266°F (130°C) and bake for 18–20 minutes.
Need a visual guide? Watch our full video tutorial here: How to Make Matcha Macarons
Matcha Chocolate Macaron – FAQs and Troubleshooting Tips
These Matcha Chocolate Macarons are packed with rich dark chocolate and a subtle bitterness from matcha. Elegant and refined as they may appear, French macarons are famously finicky. From baking temperature and meringue stability to sweetness levels and filling combinations, there are countless tiny details that can make or break your batch. Below, we’ve compiled the most common questions and practical tips to help you master perfect French-style macarons at home.
What's the ideal baking temperature and time for macarons?
Start by preheating your oven to 320°F (160°C). Once the tray goes in, lower the temperature to 265°F (130°C) and bake for 18–20 minutes. This gradual heat transition helps prevent over-browning on top and supports even development of the macaron “feet.”
If your shells are coming out hollow or overly crispy, the temperature may be too high or the baking time too long. If the bottoms are browning too fast, try placing an extra baking sheet underneath as a heat buffer. Every oven behaves differently, so monitor your results and adjust as needed.
Can I bake macarons in an air fryer?
It's not recommended. Macarons require a steady, evenly heated environment. Air fryers tend to apply concentrated heat too aggressively, which can cause the tops to brown too quickly, the bottoms to burn, or the shells to fail to form a proper skin. This leads to a higher failure rate.
If this is your first time making macarons, stick with a conventional oven with top and bottom heat or a convection baking setting for the most reliable results.
Can I reduce the sugar in macarons? Are they too sweet?
Macarons often get a bad rap for being overly sweet, but sugar does much more than sweeten. It stabilizes the meringue, helps form the shell’s skin, and contributes to that signature crisp bite.
Reducing the sugar too much can lead to collapsed meringue, runny batter, or failed feet. If you’re looking to reduce sweetness, try adjusting the filling instead. Use fillings such as unsweetened dark chocolate ganache, bittersweet matcha, or low-sugar spreads to help balance the flavor.
Do I have to use aged egg whites for macarons?
Aged egg whites (left in the fridge for 1–2 days to slightly dehydrate) are more stable and less prone to over-whipping, making them ideal for beginners.
That said, fresh egg whites work too if you’re mindful of moisture levels. If you’ve already made macarons before, using fresh eggs is fine.
In either case, always make sure your bowls and beaters are completely clean and free of oil or moisture. Also, avoid over-beating the egg whites. Aim for medium-stiff peaks: firmer than soft peaks but not quite stiff peaks, so they hold structure without becoming dry.
Why is the macaron surface cracked or uneven?
Cracked or rough surfaces often result from:
- Not allowing the shells to dry properly before baking
- Oven temperature being too high, causing rapid expansion
- Overmixed or overly thin batter that lacks structural integrity
Let the piped shells sit until the surface is dry to the touch. This drying step is crucial to prevent cracks. Also, be sure to fully preheat your oven for consistent baking.
Why didn’t my macarons develop feet or rise properly?
Missing or underdeveloped feet usually stem from issues with your meringue texture, sugar ratio, or oven temperature. Check for the following:
- Did you whip the meringue to stiff peaks? If it’s too soft, it won’t support the shells.
- Did you allow the shells to dry completely before baking?
- Did you use enough sugar, and avoid overmixing?
Flat, cracked, or footless macarons usually result from a combination of these factors.
Do I need a silicone mat or macaron template to make them?
No special equipment required! You can get great results using a round piping tip and parchment paper. For evenly sized shells, trace guide circles on the back of the parchment.
Macaron mats are convenient for consistency and batch production, but they’re not essential for successful home baking.
Can I switch out the filling flavors?
Absolutely! This recipe features matcha shells with a dark chocolate ganache filling, but feel free to substitute with:
- Lemon curd
- Strawberry jam
- Vanilla buttercream
Just make sure your filling is thick enough to hold its shape and doesn’t ooze at room temperature—it should neatly sandwich the two shells together.
Can I make plain macarons without matcha powder?
Definitely. Matcha in this recipe is mainly used for its flavor and natural green hue. If you want to skip it, simply replace it with an equal amount of almond flour or powdered sugar to maintain the correct batter texture.
Plain macarons offer a clean, neutral flavor and can be paired with just about any filling—from vanilla buttercream to fruit preserves.