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Jasmine Green Tea and Apricot Macarons

Jasmine green tea infused macaron shell filled with vanilla buttercream and fresh apricot jam


  • 124 grams powdered sugar about 1 ¼ cup
  • 140 grams almond meal about 1 ⅔ cup
  • 110 grams sugar about ½ cup
  • 107 grams egg whites, room temperature about 3 large eggs
  • ¼ teaspoon cream of tartar
  • 1 tablespoon jasmine green tea leaves, finely ground about 2 tea bags

Apricot Jam

  • 5 fresh apricots, cored and diced
  • ¼ cup sugar

Vanilla Buttercream

  • ½ cup soft butter
  • 1 cup powdered sugar
  • ½ tablespoon milk
  • ½ teaspoon vanilla extract


  • In a medium bowl, scale the 140g almond meal, 124g powdered sugar and 2 tablespoon jasmine green tea (discard any large peices of the tea). Sift both of them into a larger bowl and discard any large pieces. Set aside.
  • In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
  • Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for about 6-7 minutes or until stiff peaks form.
  • Add the whipped egg whites to a large bowl.
  • Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
  • Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
  • Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
  • Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
  • Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
  • Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!

Making the Apricot Jame

  • Core and dice the apricots. 
  • Add the apricots to a small pot with the sugar.
  • Cook the apricots over medium heat for 15-20 minutes until the apricots are mushy and thick. Set aside to cool.

Making the Vanilla Buttercream

  • In a stand mixing bowl, add the soft butter. Mix with the paddle attachment for 1-2 minutes on medium low (speed 3-4) until smooth and lump free.
  • Stop the mixer and add the powdered sugar. Mix on stir/low until the sugar is completely combined. Then add the milk and vanilla. Mix again on low until combined.
  • Increase the mixer speed to medium high (speed 5-6) and whip until very light and fluffy, about 2-3 minutes.

Assembling the Macarons

  • Fill a piping bag with the vanilla buttercream. Pipe a tire ring around the edge of the macaron shell, then use a spoon to fill the center with some of the apricot jam.
  • Sandwich the filling with the other half of the macaron shell and continue with filling the rest of the shells. Allow to mature in the fridge overnight to soften the shell for the best results!