Matcha Recipes | Green Tea Lattes + Green Tea Macarons with Green Tea Buttercream
Matcha (Green Tea) is one of my favorite flavors of lattes, ice cream, macarons, and Kit Kats… but until recently I had never attempted to cook with it at home, not realizing how easy it is. During the Holidays I love to bake treats for my friends so I’ve partnered with Kiss Me Organics to bring you a recipe for Matcha Green Tea Macarons with a Matcha Green Tea Buttercream using their Matcha Green Tea Powder; it’s perfect for a cute and delicious homemade gift. Theres also a recipe for a Matcha Green Tea Latte even better than Starbucks so you have something to sip on while your macarons are baking!
Even though these recipes are for desserts, matcha provides slow release natural energy and can act as a calorie burning booster. The Kiss Me Organics Matcha Green Tea Powder is 100% certified organic, tested for purity, and contains up to 137x the antioxidants found in a cup of brewed tea because it is in pure powder form.
Matcha Green Tea Lattes
I love Starbucks Green Tea Lattes, but they can be too sugary sweet for me. This recipe is so easy and is perfect if you like to control the sweetness that goes into your drinks.
- 1 tsp matcha green tea powder
- 1.5 tbsp cane sugar (or more, if you like a sweeter drink)
- 1 1/4 cup hot milk (milk of your choosing- I used soy)
- 3-6 hot water (1-2 shot glasses worth)
- Add a shot glass or two worth of hot water to the matcha.
- Use a whisk to mix the matcha, traditional Japanese or regular. Make sure the matcha is completely dissolved.
- Transfer matcha mix into a 12oz cup, add sugar, and stir well.
- In a small bowl, turn hot milk into a heavy froth with a brother of balloon whisk.
- Pour milk over matcha, and with remaining milk foam scoop over matcha.
- Sprinkle a small amount of matcha powder over the foam for a pop of color, and enjoy.
Green Tea Macarons with Green Tea Buttercream Filling
- 1 cup powdered sugar
- ¾ cup almond flour
- 3 tsp matcha (green tea powder)
- 2 aged, room temperature egg whites (eggs separated and covered in the fridge for a couple days)
- ¼ tsp cream of tartar (it adds protein if you are in a humid environment, otherwise it is not necessary)
- 2½ tbsp granulated sugar
- Green Tea French Butter Cream Filling:
- 1/4 cup sugar (or more, depending on sweetness preference)
- 1/8 c water
- 2 egg yolks
- 1 tsp green tea powder +1 tsp water
- 1 stick + 1 tbsp butter (125g)
- In your first bowl, sift together your powdered sugar, almond flour, and matcha. Whatever doesn’t pass through, blitz through a food processor to make finer and sift again.
- Beat your egg whites until they get foamy. Sprinkle in your cream of tartar. Slowly spoon in your granulated sugar and beat until your whites have obtained white and glossy stiff peaks.
- Using a spatula, slowly incorporate your meringue into your dry, sifted mixture.
- Fill a piping bag fitted with a small, plain round tip and swirl even circles onto silpat/parchment.
- Rap the cookie sheet firmly onto your counter a couple times to release any trapped air bubbles and allow the trays to sit out for 20-30 minutes to develop a “shell.”
- Bake each tray individually at 350 for about 10 minutes.
- To create the filling, heat the water and sugar in a saucepan to 242*F.
- In a small container mix green tea powder and a small amount of water until it becomes a paste.
- Break apart egg yolks and whisk in sugar syrup. Once a thick consistency and pale color, gradually beat in the butter.
- Lastly, mix in the green tea paste to the buttercream and scoop into a piping bag or trimmed ziplock bag.
- Once the cookies are completely cool you can then peel back and sandwich pairs with about a tablespoon of filling.
(Some of these items have been sent to me for review, however, all opinions and words are my own)