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Fresh Raspberry Matcha Macarons


Fresh Raspberry Matcha Macarons

These Raspberry Matcha Macarons highlight the sweetness of raspberries and the earthy bitterness of matcha green tea in a lovely, well-balanced bite.

Fresh Raspberry and Matcha Macarons //

This post contains affiliate links. Full disclosure is at the bottom of the article.

I’ve just spotted the very first baskets of local raspberries at the market, and that is all I was waiting for to share this macaron recipe! Macarons are gorgeous creatures, but I find that their beautifully packaged pastry perfection can make it easy to forget they are the perfect vehicle for showcasing fresh, seasonal ingredients.

These Fresh Raspberry Matcha Macarons highlight the sweetness and light tartness of raspberries. The fresh raspberry buttercream incorporates the very minimum of sugar and, combined with the earthy bitterness of matcha green tea and the irresistible melting crunch of the shells, it creates a lovely, well-balanced bite that will surprise dessert lovers and sway those who say they don’t love sweets.

I like to tuck a piece of fresh raspberry in the center of the buttercream for added interest, but note that doing so means you need to enjoy the macarons right away—they won’t freeze well with fresh raspberries inside, which could turn the shells soggy upon defrosting.

Fresh Raspberry and Matcha Macarons //

First Time Making French Macarons?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: a lengthy step-by-step recipe with photos to guide you through the process; a detailed troubleshooting post that’ll help you understand mishaps, should they happen; and a full video class—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

My class is hosted on Skillshare and if you sign up using this link, you’ll get free access to the whole site for 14 days—which is just perfect to get you started on your macaron-making journey.

VIDEO CLASS: Learn How to Make French Macarons

If you want to SEE someone make macarons before you take on the project of making your own, my Skillshare video class is for you:

How to Make French Macarons: A Skillshare Video Class by

I designed my Skillshare class both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. The class is divided into 15 short lessons that show you the essential equipment you needthe important steps to followthe techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I myself learned how to make macarons by watching a friend making them for me repeatedly, and I believe a live (or video!) demonstration is the best way to learn how to make macarons because you can see exactly the techniques, textures, and results you should aim for.

Over 6,000 people have taken my Skillshare class so far and the class gets overwhelmingly positive reviews, most students stating the lessons exceeded their expectations. I’m confident that this video class will enable you to create perfect macarons.

Get FREE Access to my French Macaron Video Class for 14 days: Enroll Now!

Fresh Raspberry and Matcha Macarons //

Fresh Raspberry Matcha Macarons

These colorful macarons highlight the natural tartness of raspberries and the earthy bitterness of matcha green tea in a lovely, well-balanced bite.
Prep Time:1 hr 30 mins
Cook Time:20 mins
Cooling Time:8 hrs
Author Marie Asselin (



  • For the fresh raspberry buttercream: In a small bowl, mix the mashed raspberries with the granulated sugar and leave to macerate at room temperature for 30 minutes. After 30 minutes strain the mixture, pressing it with the back of a spoon to squeeze out the juice. Reserve the raspberry juice. (Discard coarse seeds and solids.)
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl if you’re using a hand mixer, cream the butter until fluffy. Add the sifted powdered sugar, and mix at low speed to moisten the sugar, then increase speed to incorporate fully. Add the reserved raspberry juice as well as the vanilla extract and kosher salt, then beat at high speed until the frosting is light and fluffy. Transfer to a pastry bag fitted with a round tip. Set aside, or refrigerate if you made the buttercream in advance.

For the macaron shells:

    *Return the egg whites to room temperature at least an hour before making the macarons shells.*

    • In the bowl of a food processor, add the powdered sugar, almond flour, and matcha green tea powder, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
    • In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of green gel food coloring, to your liking.
    • Using a spatula, gently fold in the almond and sugar mixture into the meringue in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain.
    • Line a baking sheet with parchment paper. Slide macaron templates under the parchment paper, if using.
    • Transfer the macaron batter in a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
    • Carefully slide the macaron templates off the baking sheets, if you used them. Using a small fine-mesh strainer, lightly sprinkle additional matcha green tea powder over the shells, if desired. Let the shells rest on the baking sheets for 20 to 30 minutes.
    • Preheat the oven to 275°F (135°C) with a rack in the middle position. Bake the macarons for 15 to 18 minutes, rotating the pan after 10 minutes.
    • Let the shells cool completely to room temperature before assembling them, about an hour.
    • To assemble the macarons: Pair same sized shells together and set side by side on a work surface. Pipe some fresh raspberry buttercream over half of the shells. If desired, tuck a piece of fresh raspberry in the center of the filling for an added surprise. Close the macarons, gently pressing the second shells over the filling.
    • Store the assembled macarons in an airtight container and refrigerate for one night before indulging.

    Always bring these Raspberry Matcha Macarons back to room temperature before serving.

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      Author: Marie Asselin

      Prep Time: 1 hr 30 mins
      Cook Time: 20 mins
      Cooling Time: 8 hrs


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      1. These are just perfect, Marie! I love the combination and the combination of colours as well. A true delight to my eyes! Have a great weekend.