These Raspberry Matcha French Macarons combine the sweet-tartness of raspberries with the earthy bitterness of matcha green tea to produce a sophisticated bite. This recipe includes a variety of resources to help you make macarons, including a full French Macaron video masterclass!
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 French 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.
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:
And a 30-minute French Macaron Video Masterclass—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!
NEW: French Macaron Video Masterclass
Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️
My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you throughthe essential equipment you need, the important steps to follow, the 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’m confident that this video class will enable you to create perfect French macarons.Watch the class now!
If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!
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.
Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-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 set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
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.
STORAGE: Store the assembled Raspberry Matcha French Macarons in an airtight container and refrigerate overnight before indulging.French macarons will keep, refrigerated, for up to 3 days. You can also freeze these assembled macarons in an airtight container for up to 1 month, but if you do, I recommend omitting the fresh raspberry garnish, as this risks turning the shells soggy upon thawing.
SERVING: Always bring these Raspberry Matcha French Macarons back to room temperature before serving.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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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.
Bookmarked this for the buttercream filling! Gorgeous!!
These are so cute! I love that combination of flavours, so fresh and summery. The colours are really fun too! Where do you find your matcha powder?
These are so pretty! And I love that it uses seasonal fruit. I *almost* enrolled in a macaron making class but thought it was too $$$. Thanks for the free resources!
Gorgeous photography! Wonderful post
So excited! Macarons! What lovely colours and flavours. Well done!