Matcha Macaron Holiday Wreath Cookies
by JosephineMeringue-based matcha cookies shaped into a holiday wreath with almond flour and a powdered sugar finish. An easy matcha cookie recipe that guides you.
In a stand mixer or bowl, begin beating the egg whites on medium speed until frothy. Add in the cream of tartar, then slowly incorporate the granulated sugar one tablespoon at a time, waiting about a minute between each addition.
Once stiff peaks form and the sugar is fully dissolved, add in the matcha powder and green gel food coloring. Mix gently for 1–2 minutes, being careful not to overmix.
Sift together the almond flour and powdered sugar. Fold them into the meringue using a spatula, incorporating them slowly to avoid deflating the batter.
Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet, spacing evenly. Let the piped cookies sit for 30–60 minutes until the tops are dry to the touch.
Bake at 300°F (150°C) for 18–20 minutes. Allow the cookies to cool completely before filling.
Once cooled, fill the macarons with your preferred icing or buttercream, sandwich them together, and decorate the tops with a ring of icing and large sprinkles to create a festive wreath look.