Macaron Shells

1. In a medium sized bowl sieve the almond meal, matcha powder and powdered sugar together
2. If there are large chunks of almond meal remaining in the sieve dispose of them
3. In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
4. Slowly add the sugar and beat until stiff peaks
5. Add your food colouring of choice and beat until well distributed
6. Fold the sieved almond meal and powdered sugar into the meringue in 2-3 additions, scraping around the bowl and down the centre
7. Once all folded in, press the batter around the bowl and then fold it into the centre
8. Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
9. Transfer to a piping bag with a round tip and pipe out 1.5inch circles
10. Allow to dry for 1-2 hours
11. Bake in a preheated oven at 140°C for 10-15 minutes (I find that it's usually done at 13, but it depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn't be moving, that's when they're ready)
12. Remove from oven and let cool

Matcha Ganache

1. Roughly chop white chocolate and place in a large bowl with matcha powder
2. Heat the cream on the stove, or in the microwave, until steaming
3. Pour hot cream over the white chocolate and cover the bowl with a plate- let sit for 5 minutes
4. Remove plate and stir until chocolate has completely melted
5. Add the unsalted butter and mix until completely dissolved
6. Place in the fridge for 2 hours to firm up
7. Remove from fridge and fill a piping bag with the ganache
8. Pipe a dollop of ganache into the centre of a macaron shell, top with a matching sized shell