Antioxidant-Packed Matcha Buttercream Almond Cookies!

When life gives you Macarons, make... Matcha Almond cookies??

The other day I BRAVELY decided to make some Matcha Macarons for a little get together- but little did I know what I was venturing into!

While I have had many years of baking and culinary adventures under my belt, I wasn't quite ready for the precision that Matcha Macarons entailed. The perfectly whipped consistency, the absolute timing - let's just say, things weren't going according to plan, and my Macaron cookies ended up leaking onto the whole pan to form one giant sugary cookie. 

Taste: 10/10 :)

Appearance: 1/10 :(

Luckily, I had saved half of the batter. I wasn't quite ready to throw it away and decided to fix it up with some more delicious almond flour. The result was a crunchy yet chewy sugary treat, filled with soft Matcha buttercream! 

So today, I figured I'd share with you my recovered recipie, using quick thinking and a little luck to save my Matcha Macarons, turning them into something just as delicious! 

These new cookies?

Taste: 10/10 :)

Appearance: 10/10 :D

15 full cookies / 30 halves. 
20 Minutes prep
30 Baking
Optional: (1 hour of messing up your Macarons and turning them into edible cookies)


For the Cookies:
  1. Almond Flour... 2 cups
  2. Confectioner's Sugar... 1 1/2 cups
  3. MariMatcha Matcha... 1 tbsp
  4. Egg Whites... 3 
  5. Salt... a dash
  6. White Granular Sugar... 1/2 cup
  7. Water... 3 tsps

For the Buttercream filling:

  1. Salted butter... 1/2 stick
  2. Confectioner Sugar... 3/4 cup
  3. MariMatcha Powder... 3 tsp

  1. Pulse together the almond flour, confectioners sugar, and Matcha powder in a food processor until silky smooth (the almond flour should not be clumpy). 

  2. Whisk the egg whites with a dash of salt and cream of tartar until soft peaks begin to form. 

  3. Meanwhile, heat up the sugar and water in a pan on the stove until it begins to bubble. 
  4. Remove from heat and pour into the beaten egg mixture. Continue to beat the sugar and eggs until a hardened peak forms. 

  5. Pour in with the flour and fold it until well mixed. 
  6. Pipe the cookies onto a baking sheet lined with parchment paper and bake for about 30 minutes at 275 degrees. 
  7. Once they are done, let them cool before adding the buttercream. 

For the Matcha buttercream:

  1. Whisk the softened butter, confectioner's sugar, and Matcha powder until soft and fluffly. Pipe onto one cookie or decorate to your liking!


And most importantly! Enjoy it with a fresh cup of MariMatcha Tea!

Ready to enjoy a cup of delicious and antioxidant rich Matcha? Use our exclusive INSTAMATCHA15 discount at checkout for 15% off your entire order! Order now ---> here or on ---> Amazon!

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