Fresh Raspberry and 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. {Jump to Recipe}

Fresh Raspberry and Matcha Macarons // FoodNouveau.com

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 Raspberries and Matcha Macarons highlight the natural 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.

Never made French macarons? Here are helpful resources to get you started:

Fresh Raspberry and 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.



For the shells

For the fresh raspberry buttercream filling

  • ½ cup (125 ml) fresh or thawed frozen raspberries, mashed with a fork (measure the fruit after mashing)
  • 1 tbsp (15 ml) granulated sugar
  • ½ cup (125 ml) unsalted butter, room temperature
  • 2 cups (500 ml) powdered sugar, sifted
  • ½ tsp (2 ml) pure vanilla extract
  • ¼ tsp (1 ml) kosher salt

To garnish and decorate


To make the fresh raspberry buttercream: In a small bowl, mix the mashed raspberries with the granulated sugar and let macerate to room temperature for 30 minutes. After 30 minutes, strain the mixture through a sieve, pressing with the back of a spoon to get a maximum of juice. Reserve the juice, and 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 handheld 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 berry juice, vanilla extract, and kosher salt, and 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.

To make the shells: Take the egg whites out of the refrigerator about an hour before making the macarons to return them to room temperature. Line two baking sheets with parchment paper. Slide macaron templates under the parchment paper, if using.

Place the almond flour, powdered sugar, and matcha green tea powder in the bowl of a food processor. Finely grind the three ingredients together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. Carefully sieve the mixture and set aside.

In the bowl of a stand mixer, or a stainless steel or glass bowl if using a hand mixer, whisk the egg whites on medium/high speed for a minute or two, or until they are foamy. Add a tablespoon of the granulated sugar, continue beating, then add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy. Mix in a couple drops green gel food coloring, depending on the shade you’re looking for. Delicately fold in the nuts/sugar/matcha mixture 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 and the color is evenly blended.

Pour the batter in a pastry bag fitted with a round ½-inch tip, then pipe equal rounds of batter on the parchment-lined baking sheets. Lightly sprinkle the top of the macarons with additional matcha green tea powder. Let rest for 20 minutes or more before baking.

Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake the macarons, one sheet at a time, for 15 to 18 minutes, rotating the pan after 10 minutes.

Let the shells cool completely to room temperature before, about an hour. Pair same sized shells together.

To assemble the macarons: 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. Cover the filling with a second matching shell.

Store the assembled macarons in an airtight container and refrigerate for one night before indulging. Enjoy within the next three days for the best texture and flavor. Always bring the macarons back to room temperature before serving.

Recipe Credit: Marie Asselin

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Fresh Raspberry and Matcha Macarons // FoodNouveau.com

What do you think of this recipe? Got any questions? Let's chat!

6 Responses to Fresh Raspberry and Matcha Macarons

  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.

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