Green Tea Macarons with Raspberry Buttercream (French Meringue Method)

Green Tea Macarons with Raspberry Buttercream

Green Tea Macarons (French Meringue) with Raspberry Buttercream

The French Meringue method of making macarons is where any aspiring macaron maker should start.  It is the simplest of three methods of macaron making (French, Italian, Swiss) because it does not involve any manipulation (heating) of sugar during the macaron making process.  It involves less work and less kitchen equipment as well.

What you need to remember about this method is that this macaron batter is extremely sensitive to overmixing.  When I say overmixing that means maybe even 2 or 3 strokes too many.  If this batter is overmixed, the result is a thinning stream of almond batter running out of your piping bag like a pierced water balloon.  Definitely not good.  So, be gentle and patient, folding in the dry ingredients until the batter is just homogenous, and you are on your way to some charming macarons in no time!

Matcha Green Tea French Macarons (based on the French Meringue Method)

Makes about 45 sandwiched 1.5″ macarons.  Recipe is easily halved using a hand-held mixer instead of a stand mixer.


100 grams of egg whites (from about 3 eggs)

2 teaspoons meringue powder

pinch of cream of tartar

25 grams granulated sugar

200 grams confectioners’ sugar

110 grams ground almonds

2 teaspoons Matcha powder


parchment paper

macaron template

food processor

stand or hand-held mixer

Aetco #806 tip

large piping bag

2- half sheet pans


1.)  In a food processor, process almond flour and confectioner’s sugar.  Process to a fine powder, then either sift or just use your fingertips to break up any remaining clumps.  When the powder is light and clump-free, it is ready to use.

2.)  Add egg whites, meringue powder, and cream of tartar to bowl of mixer fitted with a wire whisk attachment.  Start to mix egg whites at medium speed until you reach a frothy “bubble bath” like stage.  When you have reached this stage, continue mixing and gradually add in all of the granulated sugar.  Continue to beat until you achieve a “bird’s beak” consistency, then stop the mixer.

3.)  Gently add the almond-sugar mixture in two additions.  Following the first addition of the almond-sugar flour, also add in one teaspoon of matcha.  Fold in these dry ingredients, trying not to deflate egg whites.  Repeat this addition of almond-sugar flour and matcha a second time.  Fold in second portion of dry ingredients.

4.)  Continue folding until the mixture is homogenous. A slightly less mixed batter is better than being overmixed.

5.)  Add batter to a large piping bag fitted with an Aetco 806 tip (1/2″ opening).  It is important to note that the action of scooping the batter to the piping bag and piping out macarons is, in itself, the last act of mixing the batter.

6.)  Pipe out macarons on parchment paper with a macaron template placed under the parchment.  This will ensure equal piping/same shell size.

7.)  After piping a full pans, lift each pan a few inches off the countertop and slam down, making sure to hold parchment in place with your thumbs during each slam. Repeat this action a total of three times for each of the two pans.

8.)  Let piped macarons dry for 30 minutes or up to an hour at room temperature.  During this time, preheat oven to 280 degrees F and make filling.

9.)  Place baking sheets of macarons in oven after the macarons pass the “petting without sticking” test.  That is, you should be able to “pet” the macaron with your fingertip without any residual stickiness or batter resulting on your finger.  Once the piped macarons have passed this test, they are ready for the oven.

10.)  Bake macarons for 13-15 minutes, or until you can gently press on their tops without getting any yielding.  Be careful to not over bake or over brown.

11.)  Remove pans from oven and let macarons sit out to cool completely.  If you have difficulty removing them from parchment after fully cooled, sprinkle some water under the parchment for easier release.

12.)  Pair macaron shells based on size and shape, fill with Vegan Raspberry Framboise Buttercream, and sandwich.  Voila!

Step-By-Step Process:  

Egg whites, aged for three hours

Egg whites, aged for three hours then measured to 100 grams

Almond Flour

Store bought almond flour

Combining powdered sugar with almond flour

Combining powdered sugar with almond flour

Processed tant pour tant

Process almond flour and confectioners’ sugar together– the tant pour tant

Starting to whip egg whites

Start to whip egg whites, meringue powder, and cream of tartar

Egg white "bubble bath" stage

Egg white “bubble bath” stage–time to start adding granulated sugar

Egg white beat to the "bird's beak" stage

Egg whites beat to the “bird’s beak” stage

Japanese Matcha Green Tea Powder

Japanese Matcha Green Tea Powder

1st addition of sugar-flour mix and matcha green tea

1st addition of sugar-almond flour mix and matcha powder

The macaronage stage begins

The mixing, or macaronage stage begins

2nd addition of sugar-almond flour and matcha powder

2nd addition of sugar-almond flour and matcha powder

Macaronage continues...

Macaronage continues…

Almost there...

Almost there…


Just barely homogenous–done!

Piping macarons with template

Piping macarons with template–also use parchment for easier release

Air bubbles release after 3 slams/raps on the countertop

Air bubbles rise to the top of the piped macaron after 3 slams/raps on the countertop

Out to dry for 30 minutes

Out to dry for 30 minutes–time to make filling!

During the 30 minutes you are waiting for the piped macarons to dry out, go ahead and make the Vegan Raspberry Framboise Buttercream, later used to fill the delicate shells.

Out of the oven

Out of the oven

Remove the shells from the baking pan.  If baked properly macarons are removed by simply peeling the cookie off of the silpat or parchment.  Using parchment will be a good insurance policy just incase the shells are sticking.  If they are sticking and you have used parchment, sprinkle some warm water under the parchment and the shells will release upon having indirect contact with the water.

Before piping begins, you will need to match up the cookies so that each set of two shells mirror one another.  This will make for the most attractive macarons.

Paired & piped macarons...every cookie has a partner!

Paired & piped macarons…every cookie has a partner!

This stage in the macaron making process (other than eating them) is arguably the most enjoyable and fulfilling–when two cookies meet with a dollop of filling in the middle.  “What God has put together, let no man separate!”

Worth the wait

Worth the wait

Adapted from Basic French Meringue Macaron Batter Recipe at Tartelette

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I was very happy to find this great site. I wanted to thank you for your time for this wonderful read!! I definitely enjoyed every little bit of it and I have you book-marked to check out new stuff on your website.


Your pictures look so great! I want to try this out this weekend. Is the meringue powder an absolute must? Not all macaron recipes have this ingredient and I’m just wondering what your experiences have been with this. Thanks.


Thank you so much Teri! No, meringue powder isn’t an absolute must…I just use it as a bit of extra insurance, so to say. If you start aging those egg whites now, you should be good. Is this your first time making macarons? It can be a process, but practice makes (more) perfect! 😉 I welcome macaron questions/discussion, so feel free to let me know how it goes! Happy baking and thanks for stopping by!

And here are a few more tips:


Making macarons is frustrating in the beginning, but once you master it, then you feel like it isn’t that difficult. Thank you so much Patty! More macarons to come! 😉


Ya, if you are stressed out, then it’s a good project to shove over to your future “to do” list…I hate to admit it but I had so many failures one time I almost started crying…talk about dramatic!! Haha!!

Green Tea Dessert Ideas

[…] more complex to pull together, but if Sunday afternoon cooking is for you, give this recipe from Thirsty for Tea a go. If anything, you may learn your measurement conversions a bit better. […]


very grateful for this recipe and I have to tell you that photos are absolutely beautiful. You make it look like its such an effortless deal to create these little heavenly bites:)
I share your love of Tea (and Good Macaroons) and I have been looking for a good recipe to try. You made me want to dig out my baking tools and get on it Today!!
Thank You!

Bonnie Eng

Thank you for stopping by Tileva! I hope you have fun with these…macarons generally take a bit of practice as they can be finicky, but perhaps you’ll nail them on your first try! 🙂

Stephanie A

Hi! I have a question. This is my first time making macaroons and I was wondering since you called for 2 half pans does that mean I also need 2 macaroon templates? I’m thinking of using a macaroon silicone mat. Thank you in advance for your help.


this is a delicious recipe, but I have to ask, what’s the point of adding vegan filling when your already eat eggs. Its not like its any healthier.

Bonnie Eng

Hi Jenn. Thanks for the message…it’s a very good point that you bring up. This Vegan Raspberry Buttercream recipe was one of the first vegan recipes I had ever experimented with. At the time, I had just picked up a copy of Vegan Cupcakes Take Over the World, and was surprisingly happy with the texture of a vegan buttercream…I liked it more than butter creams made with butter because it had a lighter texture and a less milky/heavy taste. Ultimately, it’s really a taste preference thing, because you are right, the macarons made with these are obviously not vegan. At the same time, when I do feel like baking a vegan treat, now I have a good recipe to go with all the awesome vegan cake and cupcake recipes out there…I guess it’s wishful thinking but perhaps someone could come up with a vegan macaron shell recipe someday too! Thanks again for your message, I am always appreciative of a thoughtful reader. 🙂


I have an old-style gas oven and thus, there is no built-in thermometer to get an accurate reading. Another particular thing with its design is that the heating element (the flame) is only at the bottom (below the oven is the broiler drawer). So in my case, would it matter which rack level (height) I place my sheet pan (top, middle, bottom)? What if I have multiple trays that can’t fit in my oven? Does it matter how long I leave the freshly-piped macaron batter outside on the kitchen counter-top; ie. when is too long “too long”?

Bonnie Eng

Hey there! OK, so what you’ll want to do is to get a oven thermometer that you just buy separately. You can find them at home stores or on Amazon. Place it on the rack that you bake on (for me that’s the middle rack). You are going to use that thermometer to gauge your oven’s true temperature…it’s essential.

I can tell you that when I started mac making, I went thought dozens (uh hem, even hundreds) of messed up macs not understanding what the problem was. I thought it was my technique. It turns out, the problem was my oven and my not knowing its temperature fluctuations (i.e. each shelf was baking differently). Tell tale signs of a too hot oven are browned, dried, or cracked macs. Too low and they won’t rise and they’ll be super soft and stick to the parchment that you bake them on.

I will tell you that I never place 2 pans in my oven at the same time. The oven I use is old and not at all fancy, so when I make macs my recipe pipes onto 2 half sheets. One bakes in the oven, is taken out, then the other goes in. I use the center rack of my oven because its temp is the least variable. You can let the 2nd tray of macs stay out for that amount of time (while the first tray bakes) but not much longer, because sitting out will cause them to loose some air (and post-baking, height). Letting them sit out for longer than the amount of time that the first tray takes to bake is “too long.”

Sorry for the late reply…I hope this helps! After all the challenges I went through to make a decent looking macaron, I am passionate about explaining my learnings…let me know if you have more questions! I also prefer the Italian method over the French, but for you it will depend on how comfortable you are with boiling sugar. Good luck my friend! 😉


Thank you so much, Bonnie!!! My first batch of macarons turned out great, appearance-wise and texture-wise (not too crunchy, not too chewy, not hollow, and not too easily deflated), but perhaps a tad too sweet compared to some commercial/professional ones I’ve tried… prior to my making macarons, I’ve only ever tried the ones from Trader Joe’s, and theirs are already kind of too sweet. What advice do you have to control (or better yet, lessen) the sweetness of these cookies? Ideally, I’d like them to be flavorful, but not too sweet since I’m reserving that for the filling/creams/jams I’m planning to make and use. Some sites/blogs/people suggested a pinch of salt…. is this what you do? If so, when is the right time to add it to the batter?


^correction: my first batch of macarons, using your advice thus far. 😉


tried to print our your template but it says the link is down… can I get it elsewhere?


Can you freeze the macaron before filling or can they be made a day in advanced?


Hola Bonny , me clara tu explicación de macarons. Me salen bien pero no tienen altura que me guste.Como lograrlo. Gracias