Sift together the almond flour, powdered sugar, and matcha powder.

Beat the egg whites until foamy. Gradually add the granulated sugar in two additions while beating, until stiff peaks form.

Add the sifted dry ingredients to the beaten egg whites in two parts. Using a spatula, gently fold the mixture from the bottom up, trying not to deflate the egg whites too much.

Macaronage: Using a pastry scraper or spatula, spread the batter against the side of the bowl about 20 times until the mixture is smooth and shiny, but not too runny.

Transfer the batter to a piping bag. Pipe rounds onto a silicone macaron mat or a baking sheet lined with parchment paper.

Let the shells dry for a few hours; the time will depend on the humidity that day.

Preheat the oven to 320°F (160°C) and bake the shells for 14 minutes. Rotate the baking sheet halfway through baking. It's best to place the sheet on the top rack. You can also use a piece of cardboard under the baking sheet to prevent direct heat from the bottom.

Let the shells cool, then sandwich red bean paste between two shells. Enjoy!