Matcha Tea Macaron with Matcha Buttercream

The taste of matcha without burning your mouth! These macarons taste like the real deal, and you know what, they probably give you a nice kick of caffeine that you need. So don't feel bad about replacing your afternoon matcha tea for an afternoon matcha macaron!

Bon appetit and happy baking!

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Ingredients

For the shell:

• 275 g. ground almonds (flour)

• 250 g. confectioners (icing) sugar

• 215 g. egg whites (6 1/2 eggs)

• 210 g. caster (granulated) sugar

• Food Coloring - 1 drop green, 1 drop yellow

For the matcha tea buttercream filling:

• 1/2 cup (1 stick) unsalted butter, softened

• 1 1/2 cups confectioners sugar

• 1 tablespoon pure matcha powder (1 Trader Joe's packet)

• 2 tablespoons heavy cream

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Equipment:

- handheld or stand mixer

- whisk attachment (for meringue)

-paddle attachment (for buttercream)

- 2 piping bags

- Size 12 Wilton piping tips

- vase to hold piping bag

- Spatula

- baking sheet

- parchment paper or Teflon sheet

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Instructions:

For the shells:

1. Basic Macaron Recipe

For the buttercream:

1. Place softened butter in a stand mixer with a paddle attachment. Beat on high for 3 minutes, or until butter is light and fluffy and almost white in color.

2. Turn off mixer and add 1/2 cup of the powdered sugar. Gradually increase the speed and beat on high for 30 seconds. Continue this step, 1/2 cup at a time for the remaining sugar, until buttercream is light and fluffy. Beat on high for 1 more minute.

3. Add in matcha powder and beat until incorporated. At this time, the buttercream may be a bit stiff, so add the heavy cream, one tablespoon at a time.

4. Spoon into a piping bag with a fitted tip. Pipe buttercream in the center of the 'bottom' macaron shell. About a quarter size. Gently sandwich the filling with the 'top' macaron shell, just until it reached the edge.

5. Once all shells have been piped, let them sit in the fridge for 12 hours, or overnight. This will yield the best result, of a flavorful, soft, macaron.

If you're not ready to fill the macarons just yet, you can keep the buttercream in the mixing bowl and place in the fridge. Remove it about 7 minutes before filling the shells. If the buttercream is is too stiff, use the paddle attachment and whip it on high for 1 minute. You should be good to go!

I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!

xoxo

Serena