Uji Matcha Macarons & Strawberry Swiss Meringue Buttercream
Delicate, chewy matcha-infused macarons filled with a strawberry Swiss meringue buttercream. This recipe will guide you through creating perfect macarons with a smooth shell and a delicate flavour balance.
Mastering Macarons: Step-by-Step Recipe & Tips

Mastering Uji Macarons: Essential Tips for Perfect Results
Anatomy of a Perfect Macaron
A well-made macaron is all about achieving the right balance of texture and appearance. The ideal macaron should have a smooth, domed shell with a signature “foot” around its edges, a result of proper technique and preparation. Inside, it should be slightly chewy with a consistent, non-hollow interior, and the bottom should be flat and smooth. When starting out, it's best to stick to uniform circular shapes, but as you gain confidence, you can experiment with different sizes and designs.
Why Letting Macarons Develop a Skin Is Crucial
One of the most important steps in macaron making is allowing the piped batter to rest and develop a "skin." This thin outer layer helps the macaron hold its shape while baking and allows the foot to form properly—think of it like a mushroom cloud expanding upwards. Skipping this step can lead to cracked shells and uneven textures. For the best results, bake your macarons one tray at a time on the middle rack to ensure even airflow and consistent heat distribution.
The Truth About Aging Egg Whites
A common macaron-making debate is whether to age egg whites in advance. In my experience, it makes little difference. The batch featured in this recipe used fresh egg whites, and they turned out perfect. However, what does matter is ensuring your egg whites are at room temperature before whipping, which likely inspired the idea of aging them in the first place. When separating eggs, it's crucial to avoid any traces of yolk. To stay organized, set up a "station" with three bowls—one for egg whites, one for yolks, and a small bowl to crack each egg into before adding it to the main batch. This way, one mistake won’t ruin your entire effort.

Choosing the Right Baking Surface: Parchment vs. Silicone
Avoid using a bare sheet pan or foil—both will cause sticking and uneven baking. That leaves us with parchment paper versus silicone mats. While silicone mats can yield good results, they often require a longer bake time, increasing the risk of over-baking or browning the shells. I tried both for this recipe and found that parchment was the clear winner. Parchment paper, is more reliable and fuss-free, ensuring a cleaner release. To keep parchment paper from shifting during piping, use a dab of leftover batter from the mixing bowl to secure each corner to the tray.
To Use a Template or Not?
Piping uniform macarons is key to even baking. In the past, I used templates by tracing circles with a 1.5-inch piping tip, but now I prefer freehand piping for a quicker, stress-free approach. If you’re new to macarons, templates can be helpful—just remember to draw on the reverse side of the parchment paper with a pencil or an edible marker to prevent ink transfer onto your batter.
A Handy Tip: Pairing Macaron Baking with Ice Cream Making
If you’re planning to make macarons, consider timing them after making a custard-based ice cream (check out my recipe here). Since my ice cream recipes call for only yolks, you'll have plenty of leftover egg whites ready to use, making it the perfect opportunity to whip up a batch of these delicate treats.

Ingredients
For the Matcha Macaron Shells:
205g icing sugar
200g almond flour
1 1/2 tsp Uji matcha powder
144g egg whites (divided into two 72g portions)
190g cane sugar
60ml water
Optional: Gel or powdered food coloring (avoid liquid food coloring)
For the Strawberry Swiss Meringue Buttercream:
145g egg whites
335g cane sugar
1/4 tsp salt
1 tsp vanilla bean paste
450g unsalted butter, room temperature, softened
1/3 cup pureed fresh strawberries (about 1 cup fresh strawberries)
Instructions
Step 1: Prepare the Dry Ingredients
In a food processor, pulse the icing sugar, almond flour, and matcha powder for about 20 seconds to achieve a fine consistency.
Tip: Avoid over-processing to prevent releasing oils from the almond flour.
Sift the mixture into a large bowl to remove any lumps.
Add 72g of egg whites to the sifted dry ingredients and fold until a thick paste forms.
If using food coloring, incorporate it now.
Cover the mixture with plastic wrap and set aside while preparing the syrup and meringue.
Step 2: Prepare the Sugar Syrup
In a medium saucepan, combine the cane sugar and water.
In the bowl of a stand mixer fitted with a whisk attachment, add the remaining 72g of egg whites and have the mixer ready to start when needed.
Heat the sugar syrup over medium heat until it reaches 110°C (230°F). At this point, begin whipping the egg whites on medium-low speed.
Continue cooking the syrup until it reaches 118°C (244°F). Slowly pour the syrup down the side of the mixer bowl in a slow, steady stream while whisking continuously at medium speed.
Tip: Be cautious when handling hot syrup to avoid burns.
Step 3: Make the Italian Meringue
Once the syrup is fully incorporated, increase the mixer speed to medium-high and whip for about 5 minutes until the meringue is glossy and forms soft peaks when the whisk is lifted.
Ensure the bowl is cool to the touch before proceeding.
Step 4: Macaronage (Folding the Batter)
Gently fold one-third of the meringue into the almond paste to loosen the mixture.
Gradually fold in the remaining meringue using the J-fold technique:
Turn the bowl while scraping down the sides and bottom to ensure even incorporation.
Continue folding until the batter ribbons off the spatula and flows smoothly but doesn’t immediately melt back into the bowl.
Step 5: Piping and Resting
Transfer the batter into a piping bag fitted with a round tip.
Pipe 1.5-inch circles onto a parchment or silicone mat-lined baking tray. Hold the piping bag parallel to the tray and pull it away in a swiping motion to prevent peaks.
Let the piped macarons rest at room temperature until a skin forms—this usually takes 30-60 minutes.
Step 6: Baking
Preheat the oven to 165°C (330°F).
Bake for 12-13 minutes.
Tip: If using silicone mats, baking time may take longer than with parchment paper.
Allow the macarons to cool completely before removing them from the tray.
Strawberry Swiss Meringue Buttercream Instructions
Step 1: Prepare the Strawberry Puree
Puree about 1 cup of fresh strawberries to yield approximately 1/3 cup. Set aside.
Step 2: Make the Meringue
In a heatproof stand mixer bowl, combine the egg whites, cane sugar, and salt.
Place the bowl over a pan of simmering water, whisking constantly until the mixture reaches 160°F (70°C).
Step 3: Whip the Meringue
Attach the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form (about 10 minutes).
Gradually add softened butter, a few tablespoons at a time, mixing well after each addition.
Continue mixing for 10-15 minutes until the buttercream becomes smooth and silky.
Mix in the vanilla bean paste until fully incorporated.
Fold the strawberry puree into half of the buttercream to create the strawberry filling.
Tip: For a smoother texture, switch to the paddle attachment and mix on low speed for 20-30 minutes to remove air bubbles.
Assembly
Pair macaron shells of similar sizes together.
Pipe the strawberry buttercream onto one shell and gently sandwich it with another.
Refrigerate the filled macarons in an airtight container for 24 hours to allow the flavors to develop.
Tip: Filled macarons can also be frozen. To serve, thaw in the fridge overnight and bring to room temperature.
Tips for Success
Precision is Key: Use a kitchen scale for accurate measurements.
Resting Time Matters: Allowing macarons to rest before baking helps create the signature smooth shells and feet.
Humidity Alert: High humidity can negatively affect macaron shells—bake on a dry day if possible.
Storage: Store filled macarons in the fridge for up to a week, or freeze for longer shelf life.
Enjoy making these elegant Matcha Macarons with a luxurious strawberry Swiss meringue buttercream filling—perfect for special occasions or as a delightful treat!
Comments