Tea Macarons Recipe

Almond flour: finely ground almonds that create the base of the macaron shells and give them a soft texture

Powdered sugar: also called confectioners’ sugar, it helps make the shells smooth and sweet

Egg whites: beaten to create the light, airy structure of the macarons

Granulated sugar: added to the egg whites to stabilize the meringue and add sweetness

Finely ground tea leaves: used in both the shells and filling to give a gentle tea flavor

Butter: softened and whipped to make the creamy filling that holds the macarons together

One of the trickiest parts of making macarons is letting the batter rest on the baking sheet until it forms a skin. This step might seem a little strange, but it really helps your macarons bake perfectly. Here’s how to do it:

1. After you pipe the batter into small circles on the parchment paper, gently tap the baking sheet on the counter a couple of times. This helps any air bubbles rise to the surface and pop.
2. Then, leave the baking sheet alone for about 15 to 20 minutes. You’ll know it’s ready when the surface of the batter feels dry to the touch and doesn’t stick to your finger.
3. Only after this skin has formed should you put the macarons in the oven to bake.

Why does this matter? When the skin forms, it stops the macarons from cracking while they bake. It also helps create those pretty little “feet” — the ruffled edges at the bottom of each cookie that make macarons so special. If you skip this step or don’t wait long enough, your macarons might spread too much or crack, and nobody wants that!

I remember the first time I made macarons, I was so excited that I popped them in the oven right away. The tops cracked, and the texture was all wrong. After that, I learned to be patient and wait for the skin to form. It made a huge difference! Also, if you’re in a hurry, you can try placing the baking sheet near a window or somewhere with a little airflow to help the skin form faster—but don’t rush it too much.

Taking this little pause might feel like waiting forever, but it’s totally worth it for those smooth, shiny macaron shells that everyone loves.

• almond flour - Substitute with hazelnut flour: Hazelnut flour has a similar texture and nutty flavor, making it a good alternative for macarons.

• almond flour - Substitute with sunflower seed flour: Sunflower seed flour can be used for a nut-free option while maintaining a similar texture.

• powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground into a fine powder and used as a lower glycemic index alternative.

• powdered sugar - Substitute with erythritol: Erythritol is a sugar alcohol that can be powdered and used for a low-calorie, low-carb option.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to a similar consistency as egg whites for a vegan alternative.

• granulated sugar - Substitute with coconut sugar: Coconut sugar provides a similar sweetness with a lower glycemic index.

• granulated sugar - Substitute with monk fruit sweetener: Monk fruit sweetener is a natural, zero-calorie sweetener that can replace granulated sugar.

• finely ground tea leaves - Substitute with matcha powder: Matcha powder offers a similar fine texture and a distinct tea flavor.

• finely ground tea leaves - Substitute with instant coffee powder: Instant coffee powder can provide a different but complementary flavor profile.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free and slightly tropical flavor.

• powdered sugar - Substitute with stevia: Stevia is a natural, zero-calorie sweetener that can be powdered and used as a sugar substitute.

• powdered sugar - Substitute with xylitol: Xylitol is a sugar alcohol that can be powdered and used as a low-calorie alternative.

• Ensure your tea macarons are completely cooled before storing. Any residual warmth can cause condensation, which will affect their texture.

• Place the macarons in an airtight container. Line the bottom of the container with parchment paper to prevent sticking.

• If stacking multiple layers of macarons, place a sheet of parchment paper between each layer to protect the delicate shells.

• Store the container in the refrigerator. Macarons can be kept refrigerated for up to one week. This allows the flavors to meld beautifully, enhancing the tea essence.

• For longer storage, freeze the macarons. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the macarons to a freezer-safe airtight container or a zip-lock bag. They can be frozen for up to three months without losing their delightful texture and flavor.

• When ready to enjoy, thaw the macarons in the refrigerator for a few hours or at room temperature for about 30 minutes. This gradual thawing helps maintain their delicate structure.

• Avoid storing macarons in humid environments, as moisture can make the shells soggy and ruin their signature crispness.

• If you notice any condensation on the macarons after thawing, gently dab them with a paper towel to remove excess moisture.

• For best results, consume the macarons within a few days of thawing to enjoy their optimal flavor and texture.

• Preheat your oven to 275°F (135°C). Place the macarons on a baking sheet lined with parchment paper. Heat for 5-7 minutes, just until the filling is slightly softened and the shells are warm. This method helps maintain their delicate texture.

• Use a microwave with caution. Place a macaron on a microwave-safe plate and cover it with a damp paper towel. Heat on low power for 10-15 seconds. Check and repeat if necessary. This method is quick but can make the macarons too soft if overdone.

• For a more controlled approach, use a toaster oven. Set it to 275°F (135°C) and place the macarons inside for 5-7 minutes. This method is similar to using a conventional oven but is more energy-efficient for smaller batches.

• If you prefer a no-heat method, let the macarons sit at room temperature for about 30 minutes. This won't warm them up but will soften the filling and make them more enjoyable to eat.

• For a gourmet twist, consider using a double boiler. Place the macarons on a heatproof plate over simmering water for a few minutes. This gentle steam will warm them without drying out the shells.

• Oven: Used to bake the macarons at a precise temperature of 300°F (150°C).

• Parchment paper: Lined on the baking sheet to prevent the macarons from sticking.

• Baking sheet: Holds the piped macaron batter while baking.

• Sifter: Used to sift almond flour and powdered sugar together to ensure a smooth batter.

• Mixing bowl: Where the egg whites are beaten and the almond flour mixture is folded in.

• Electric mixer: Essential for beating the egg whites to stiff peaks.

• Spatula: Used to gently fold the almond flour mixture and ground tea leaves into the beaten egg whites.

• Piping bag: Used to pipe the macaron batter into small circles on the baking sheet.

• Piping tip: Attached to the piping bag to control the flow and shape of the batter.

• Countertop: Where the baking sheet is tapped to release air bubbles and where the macarons rest to form a skin.

• Cooling rack: Allows the macarons to cool completely before removing them from the parchment paper.

• Hand mixer: Used to beat the butter until creamy and to mix in the powdered sugar and ground tea leaves for the filling.

• Small bowl: For mixing the filling ingredients.

• Measuring spoons: Ensures accurate measurement of the ground tea leaves.

• Measuring cups: Ensures accurate measurement of almond flour, powdered sugar, and granulated sugar.

Prepare ingredients in advance: Measure and sift almond flour and powdered sugar the day before to save time on baking day.

Use a stand mixer: A stand mixer can beat egg whites to stiff peaks faster and more consistently than a hand mixer.

Pre-draw circles: Draw circles on the back of the parchment paper to ensure uniform macaron sizes, making piping quicker and easier.

Resting time: While waiting for the macarons to form a skin, prepare the filling to maximize efficiency.

Batch processing: Pipe all macaron shells at once and bake in batches to streamline the process.