Push the almond powder through a tamis and then add the powdered sugar and the matcha. Then sift them together.

Beat the egg white, adding the granulated sugar in two times, and beat them until stiff peaks form.

Add the powders into the egg white, I usually do it in two times. With a spatula, try to turn the mixture over so that the foam won't break down too much.

When it's roughly mixed, do the "macaronage". Using a skepper, push the mixture onto the bowl to break the extra bubbles. It's done when the surface is shiny and it drops smoothly but not too liquid.

Put it in a piping bag. Use a silicon sheet for macarons if you have. If not, use the baking sheet. I also put a sheet of carton paper under the baking (or silicon) sheet. Pipe the dough on the sheet, keep it upright, until about 2 cm. Keep enough distance to other macarons.

Leave them for several hours to dry until they make skins. It takes many hours in the humid weather.

Bake in the oven preheated at 160 degree C for about 13-4 minutes. They make cracks when the lower heat is too strong, and they bust when the upper heat is weak, so I put them on the top position (very close to the ceiling of the oven). Turn the board in the middle of the baking.

Cool them down and remove from the sheet. Spread the bean paste or ganache on a macaron coque and bind with another. Enjoy!