Directions

1. 1

   Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. If using macaron templates, place them under the parchment paper. Set aside.

2. 2

   Pulse half of the powdered sugar and all of the almond meal in a food processor a few times until the almond meal is finer in texture and any powdered sugar clumps are broken up. Transfer to a bowl and combine with the remaining powdered sugar and matcha powder. Sift this mixture twice through a fine sieve into a clean bowl, discarding any large clumps left in the sieve.

3. 3

   In the clean bowl of a stand mixer fitted with the whisk attachment, beat the aged egg whites on medium speed until foamy, about 1 minute. Add all of the granulated sugar at once and continue beating on medium speed for 2–3 minutes until the sugar is fully incorporated and the mixture becomes thick.

4. 4

   Scrape down the sides of the bowl, add the cream of tartar, and increase the mixer speed to high. Continue whisking until stiff peaks form, alternating between medium-high and high speeds as needed, about 2–3 minutes total.

5. 5

   Gently fold the sifted almond and matcha mixture into the meringue in three additions, using a spatula. Fold until the batter is smooth and flows slightly, but still holds its shape—be careful not to overbeat.

6. 6

   Transfer the batter to a piping bag fitted with a ⅜-inch plain round tip. Pipe 1-inch rounds onto the prepared baking sheets, following your template if using one. Position the piping tip directly above the sheet and pipe with a slight swirling motion from the center outward, pressing the batter firmly onto the sheet.

7. 7

   Rap each baking sheet against the counter several times, rotating it as you go, to release any trapped air bubbles in the macarons.

8. 8

   Let the piped rounds rest at room temperature until the tops form a thin, papery skin. You'll know they're ready when you gently touch the top and your finger doesn't stick to the batter—this can take 15–30 minutes depending on humidity.

9. 9

   Bake the first batch for 13–14 minutes on the second shelf from the top of your oven, rotating the sheet halfway through. The characteristic feet should develop within the first 5–6 minutes. Avoid letting the macarons brown.

10. 10

    Remove the first batch from the oven and allow to cool completely on the baking sheet. Repeat steps 6–9 with the second batch.

11. 11

    While the macarons cool, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until you see small bubbles forming around the rim—do not allow it to boil. Remove from heat.

12. 12

    Add the finely chopped chocolate to the hot cream and let it sit for about 1 minute to warm and soften. Add the softened butter and whisk the mixture until it becomes smooth and glossy. Cool the ganache to room temperature before using.

13. 13

    Once the macaron shells are completely cool, match them in pairs by size. Transfer the ganache to a piping bag fitted with a small round tip. Pipe a small amount of ganache onto the flat side of half of the shells, then sandwich each with its matching partner.

14. 14

    For optimal texture and chewiness, place the filled macarons in an airtight container and refrigerate for at least 24 hours before serving. This aging process allows the ganache to slightly soften the interior of the shells while keeping the outer layer crisp. Bring to room temperature before serving.