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matcha macarons with honey buttercream

Recipe by
ElisabethJean Shingler
Glendale, AZ

How can you have "tea" cookies with your coffee? Just add matcha! The use of ground pepitas (pumpkin seeds) makes these macarons safe for anyone allergic to tree nuts.

yield 3 dozen
prep time 2 Hr
cook time 45 Min
method Bake

Ingredients For matcha macarons with honey buttercream

  • 4
    egg yolks
  • 1/2 c
    granulated sugar
  • 3/4 c
    whole milk
  • 1 tsp
  • 1 c
    salted butter, softened
  • 1/4 c
    local honey
  • 115 g
    lightly toasted pepitas (pumpkin seeds)
  • 1 Tbsp
    matcha powder
  • 230 g
    confectioners' sugar
  • 144 g
    egg whites, room temperature
  • 2 g
    fine salt
  • 72 g
    superfine sugar

How To Make matcha macarons with honey buttercream

  • 1
    Whisk first four buttercream ingredients together in saucepan. Heat until it thickens, but don’t allow to boil. Cool to room temperature.
  • honey buttercream with whisk
    Beat 1 cup butter (softened) in mixing bowl. Continue beating while adding spoonfuls of cooled custard alternating with drizzling in the 1/4 cup honey. Whip until smooth. Chill until use.
  • lightly toasted pepitas
    Lightly toast the pepitas.
  • 4
    In the bowl of a food processor, grind the pumpkin seeds, powdered sugar, and matcha for one minute. Take the mixture out and sift it, reserving whatever bits don’t pass through the sieve. Repeat processing and sifting until all of the mixture can pass through a sieve.
  • 5
    In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Turn the mixer to medium (4 on a Kitchen Aid). Whip for 3 minutes.
  • egg whites whisked to meringue
    Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then crank the speed to 8 for go another 3 minutes. Whip for a final minute on the highest speed. At the end of this minute you should have a very stiff, dry meringue.
  • pepita macronage
    Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Fold until the mixture has a cake-batter like consistency, but enough body to stay in the bowl if held upside down for a moment.
  • piped matcha pepita batter
    Transfer the batter to a piping bag and pipe into 1" circles on the parchment lined baking sheet. Leave an inch between each macaron. After piping the macarons, take hold of the sheet pan and rap it against the counter. Rotate the pan ninety degrees and rap two more times. This will dislodge any large air bubbles that might crack the macarons. Let the piped cookies rest at room temperature for 30 minutes to an hour until tops are dry to touch.
  • 9
    Pre-heat oven to 300°. Bake one sheet at a time for about 18 minutes, or until the macarons can be cleanly peeled away from the parchment paper. If they stick to the paper, they're not done yet..
  • matcha pepita macaron halves after baking
    Once the macarons have baked, cool thoroughly before removing the from the parchment.
  • piping honey buttercream onto matcha pepita macaron halves
    Match cookie halves & fill with honey buttercream.