Ingredients

	For the shell
3	egg whites
30 gr	sugar
210 gr	confectioners sugar or icing sugar
125 gr	fine almond flour
	For the filling:
100 gr	cream
200 gr	white chocolate baking bar
2 tsp	matcha (green tea powder)

Instructions

Preparation:
separate the egg whites and leave in the fridge for at least 48 hours.

Instructions:
1. Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside.
2. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks2. Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside.
3. With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.
4. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Remove the air bubbles that appear with a toothpick. Let dry at room temperature for 1 or 2 hours to allow skins to form.
5. Bake, in a 120C for 12-15 minutes. Test by baking a small amount of circles first.
7. Remove macaroons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
8. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macaroons (you can use tea spoon or sandwich knife instead). Sandwich macarons. You can refrigerate and keep them up to 7 days.