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Indulge in a delicious lavender matcha macaron, inspired by the new Starbucks Lavender Matcha latte. From the earthy matcha frosting to the the delicate lavender chocolate ganache sandwiched between two tone almond macaron shells, they are not only delicious but perfect for your upcoming spring gatherings!

Lavender Matcha Macarons – Starbucks Inspired

  • Author: Posh Little Designs
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
  • Yield: 2 dozen + 1x
  • Category: Baking
  • Method: Lavender Matcha Macarons
  • Cuisine: Dessert
  • Diet: Gluten Free


Starbucks lavender matcha latte inspired French macarons, filled with creamy matcha filling and white chocolate lavender ganache. Enjoy alongside the iced lavender matcha, or your favorite tea of choice! GF


Units Scale

Matcha Lavender Macarons (To achieve the green and purple shells, either divide the batch into two bowls as written below, or make 2 batches, one of each color.)

  • 106 grams of almond meal’
  • 106 grams powdered sugar
  • 41 and 45 grams of egg whites divided
  • 115 grams of granulated sugar
  • 79 grams of water
  • dash of cream of tartar or lemon juice for stabilizing
  • green and brown gel or powdered food coloring for green shells, purple gel or powdered food coloring for lavender shells.
  • Dried lavender pods and culinary matcha powder for dusting. (optional)

Matcha Frosting:

  • 1/2 cup organic shortening
  • 1 1//4 cups powdered sugar
  • 12 tsps oat milk
  • 1/2 to 3/4 tsp culinary Matcha powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Lavender White Chocolate Ganache:

  • 1/2 cup or 4 oz quality white chocolate
  • 1/4 cup oat milk
  • 34 drops lavender extract
  • Purple gel or powdered food coloring
  • 1 tbsp butter


For the matcha and lavender macaron shells:

  1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
  2. Prep and measure all of the ingredients using a kitchen scale.
  3. Prep a piping bag with a round tip. I use Wilton tip 12.
  4. Line 2 baking sheets with silpat (or parchment).
  5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then whisk together to create a homogeneous mixture.
  6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended . The finished mix will be paste-like. Set aside.
  7. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Make sure the thermometer is not touching the bottom of the pot**.
  8. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
  9. Add a drop of lemon juice or dash of cream of tartar to stabilize then continue whisking.
  10. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
  11. Watch the sugar syrup closely.
  12. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
  13. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
  14. Then increase the mixing speed to high and whisk sugar and meringue together until glossy and medium stiff peaks form.
  15. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue. 
  16. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center just until combined. Then divide the batter evenly between 2 bowls.
  17. Color each of the bowls of batter with green and brown food coloring for the matcha macarons and purple for the lavender.
  18. Continuing to macaronage each bowl of batter until desired color is achieved and smooth and thick ribbons of batter run off the spatula.
  19. **Be careful not to over-mix**
  20. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
  21. Transfer batters to the prepped piping bag(s).
  22. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
  23. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
  24. *Tap the macarons on the counter three times to release air bubbles.
  25. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
  26. Dust shells lightly with matcha powder and dried lavender pods if desired.
  27. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
  28. Preheat oven to 305 degrees F.
  29. Once dry to touch, place the macarons in the middle rack of the oven.
  30. Feet will form halfway through the baking process.
  31. Bake for 12-14 minutes.
  32. Remove from oven and let cool for 15-20 minutes before removing the shells from the silpat/parchment paper.
  33. Once macarons are completely cool, gently remove from parchment paper/silpat.
  34. Repeat the same steps to bake the remaining macaron batter.
  35. They’re ready to fill.

Matcha frosting:

  1. Place shortening (or butter) and powdered sugar in a bowl and mix for two minutes until light and fluffy! Then mix in matcha powder, vanilla, salt and oat milk until well incorporated.
  2.  Transfer the matcha frosting to a piping bag fitted with a round tip. 
  3. Set aside until ready to assemble.

Lavender White Chocolate Ganache

  1. Pour white chocolate into a bowl.
  2. Heat the oat milk in a saucepan just before simmering.
  3. Remove milk from heat and over the white chocolate, whisking constantly until the chocolate is melted and combined.
  4. Then whisk in the lavender extract and purple coloring.
  5. The chocolate will thicken slightly, but can then be smoothed out by adding a tablespoon of butter.
  6. Continue whisking until the butter melts into the ganache.
  7. Use an emulsion blender to smooth the lavender white chocolate ganache.
  8. Let cool at room temp, then transfer to piping bag.


  1. First, match up the lavender and matcha shells in pairs by size, then place the green matcha shell on its back, feet side up.
  2. Pipe a round of matcha frosting along the outside edge of the bottom macaron shell.
  3. Then squeeze the lavender ganache into the center.
  4. Top with the second macaron shell, feet side down.
  5. Repeat steps for all remaining macarons and dust with matcha powder.
  6. Transfer to the fridge immediately for at least 2 hours to mature or up to 24.
  7. Enjoy 10-15 minutes after removing from fridge once macarons are at room temp.



Place macarons in an airtight container until filled. They will keep for 2-3 days in the fridge and 6 months in the freezer.

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