Green Tea Macarons

(makes about 32 macaron shells)




80g egg white~room temperature

65g castor sugar

80g almond meal

140g icing sugar

1/2 teaspoon lemon juice

2 teaspoon of green tea powder

1/8 teaspoon of green food coloring paste


55g unsalted butter ~ softened

3 teaspoon of lemon juice

3 tablespoon of green tea powder

115g icing sugar

Preparation ~ 3 days before making macarons ~ separate egg white from yolk. Refrigerate.




  • Egg white at room temperature
  • Pulse Almond meal with icicng sugar for 5 minutes. Sieve. Set aside.
  • Mix the egg white and castor sugar in a heatproof bowl.
  • Making sure that the bowl will snuggly fit the pot, bring the water to boil then lower the heat to a gentle simmer.
  • Place the bowl on top of the pot, making sure the bottom of the bowl does not touch the simmering water… aka double boil method.
  • Whisk the egg white mixture until the sugar is dissolved and the temperature reads 5055C on the sugar thermometer.
  • Transfer the egg mixture into the mixing bowl with the balloon attachment.
  • Add lemon juice.
  • Whisk on medium speed until soft peak or ‘shaving foam’ consistency.
  • Add in food coloring.
  • Using a flexible silicon spatula, fold in sieved almond and green tea powder into the meringue one third at a time. And start counting the strokes.
  • Continue to fold until all dry ingredients are fully incorporated and it forms a shiny batter with a thick, ribbon like consistency…
  • Pour the mixture into a piping bag fitted with 10mm nozzle, and pipe onto prepared baking sheets.
  • Leave the tray at room temperature for 30 minutes or more until the macarons surface are ‘drier’ to touch.
  • Pre heat oven to150C (300F) and bake each tray for 15-20 minutes depending on the oven.
  • Cool for 10 minutes then carefully peel off the baking sheet.
  • Leave to cool completely before piping in the filling
  • Filling

  • beat butter, lemon juice until light and fluffy, then add icing sugar and green tea powder.
  • Pipe the filling onto the shells.
  • Macarons tasted better…after an overnight refrigeration

Recipe from:

(Recipe adapted from Bisous A Toi; Fillings from  Macaroons by Love Food)