Dirty Matcha Macarons
Dirty Matcha Macarons are the flavor combo you didn’t know you needed. Who thought putting together matcha, sweetened condensed milk, caramel, and Oreos would be a good flavor? Not me, but turns out it’s frickin’ fantastic!
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
What Are Dirty Matcha Macarons?
I loooove boba tea and we have an amazing local tea house that makes their boba from scratch every day. It’s my personal mission to try as many items from their menu as possible. When I had the Dirty Matcha a few weeks ago, I just fell in love.
The drink is a matcha milk tea with sweetened condensed milk, crushed Oreos, caramel sauce, and boba. For this recipe, I did matcha shells filled with sweetened condensed milk buttercream and caramel. They are then dipped in white chocolate and topped with crushed Oreos.
Egg Based Ratio
Before we dive into the recipe deets a bit more, let’s chat about how to create your own macaron recipe with a simple ratio. I’ve become a huge fan of the Swiss method and discovered using a ratio to create recipes.
The ratio I use is 1:1:1.05:1.05. If that looks confusing, I got you. First I decide how many egg whites I’m using (usually 3 or 4) and weigh them. Use the same weight of granulated sugar. Then I use that same weight, plus 5% for both the powdered sugar and almond flour.
By using the ratio, I don’t have to fiddle around with getting an exact amount of egg white. That is supes annoying to do. In this recipe, I also adjusted the dry ingredients to include the matcha powder as well.
Sweetened Condensed Milk Buttercream
You may have heard this stuff called Russian Buttercream as well. The coolest thing is you only need TWO ingredients! Basically, we whip the butter and slowly drizzle in a can of sweetened condensed milk.
It tastes just like sweetened condensed milk, which I like! It’s not too sweet and it’s super creamy. I don’t think I would use this on a cake because it is very soft, but it’s perfect for macarons or cupcakes.
Matcha Macarons
Not only does matcha add yummy flavor to the macaron shells, it adds a gorgeous color too. You probably don’t need to add any color, but I did add 4 drops of neon green to my meringue towards the end of the whipping process.
Even with just 6 grams (1 tablespoon) of matcha, these macarons are full of matcha flavor. I used the brand Matcha Love and was super pleased with the result. Different brands and grades will give you a different color and flavor.
Related Reading: My Step By Step Process For Preparing To Make Macarons
Caramel Filling
Dirty Matcha Macarons sounded amazing, but I was a little worried about filling them with caramel. I knew I was not going to make the caramel from scratch and the store bought stuff can be a bit funny.
Luckily, these macarons did not get soggy with the gooey caramel filling. I actually used cajeta, which is caramel made with goat’s milk.
Top It Off
Normally I just drizzle macarons with a bit of chocolate and maybe sprinkle on something pretty. Dirty Matcha Macarons called for a more heavy handed approach. If you want a daintier cookie, you go ahead and decorate them however you like.
I melted my white chocolate and dipped the macarons one by one. Then I sprinkled on crushed Oreos. To let them dry, I stood them upright on some wax paper. A few of them wanted to roll around, but overall, this worked out great.
Top Tips for Macarons
- Pulse your dry ingredients in a food processor and sift out any large chunks.
- Whip your meringue to stiff peaks. It’s best to whip at a medium speed for longer. Keep an eye on it!
- Fold/ macaronage just until the batter flows like lava. It is best to slightly under mix if you are in doubt.
- If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
- Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
- Bake one pan at a time and adjust the temperature and baking time if necessary.
Related Reading: Hazelnut Mocha Macarons
Enjoy!
While this may seem like a weird flavor combination, Dirty Matcha Macarons were a HUGE hit with all of my taste testers. Earthy matcha, sweetened condensed milk, gooey caramel, and classic Oreos somehow come together for a perfect flavor explosion.
My guess is, you know someone in your life who needs this recipe in their life. Make sure to send this recipe to them! Bonus points if you think you can actually get them to make it for you.
Happy Baking <3
Dirty Matcha Macarons
Ingredients
Matcha Macaron Shells
- 132 g powdered sugar
- 132 g almond flour
- 6 g matcha powder (1 Tbsp)
- 129 g egg whites room temperature (about 4 eggs)
- 129 g sugar
- 3/4 tsp egg white powder optional
- 4 drops neon green gel color
Sweetened Condensed Milk Buttercream
- 8 oz unsalted butter softened
- 14 oz sweetened condensed milk
- Pinch of salt optional
Toppings & Fillings
- 1- 2 oz caramel
- 4 oz white chocolate chopped
- 4 Oreos crushed
Instructions
Matcha Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
- Pulse the almond flour, powdered sugar, and matcha powder in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- In a clean stand mixer bowl, add egg whites, sugar, and egg white powder (if using). Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you almost have stiff peaks, 7- 10 minutes. Add your gel color. Beat until you have stiff peaks, another 3- 5 minutes.
- Add the dry ingredients to the meringue and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
- Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15 mins for me). Bake for 20- 22 minutes, rotating the baking sheet halfway through. Gently poke a shell, if it is firm, remove the tray from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Sweetened Condensed Milk Buttercream
- Whip the butter on a medium- high speed for about 8- 10 minutes. Make sure to scrape the bowl down once or twice during this step.
- Bump the speed down to medium and drizzle the sweetened condensed milk in a bit at a time. Whip well between additions. Taste and add a pinch of salt if you'd like to cut the sweetness a bit.
- After all of the sweetened condensed milk has been added, scrape the bowl down and whip on a medium- high speed for a minute or two to get a light and fluffy texture.
Assemble
- Pair up the macaron shells. Fill a piping bag with buttercream and a smaller piping bag with caramel. Pipe a ring of buttercream onto one shell, then fill it in with caramel. Top with the other shell and continue until all of the shells are filled.
- Chill the filled macarons in an air tight container until the buttercream is firm. This could be 20- 30 minutes, or you can let them chill overnight.
- Gently melt the white chocolate over a double boiler. Dip a filled macaron into the chocolate, then top with crushed Oreos. Stand the macarons up on their side on a piece of wax paper until the chocolate has set.
- Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.
Notes
- I was able to pipe 60 shells, which made 30 macarons. You could have a few more or a few less depending on how large you pipe your shells.
- Oreos are NOT gluten free. For a gluten free version, either skip the Oreos or use a GF version.
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
You May Also Like
Salted Caramel Macarons
Chocolate Peanut Butter Chip Cookies
