For the macarons:
- 110 gm blanched almond flour I used JK Gourmet Almond Flour
- 200 gm minus 1 1/2 tbsp. confectioners’ sugar
- 1 1/2 tbsp matcha powder
- 100 gm egg whites from about 3 eggs, aged at room temperature for 24-48 hours
- 50 gm granulated sugar
Add the confectioners' sugar, almond flour and matcha powder to the bowl and process until blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.
Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.
Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 2 inches apart. Let sit at room temperature for about an hour to develop a hard shell.
Preheat the oven to 300°F. Bake for 8-10 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.
Once the cookies are totally cooled, match them up by size. Pipe with red bean paste. Sandwich together with the remaining cookie, pushing the filling to the edges. Store in an airtight container. Macarons can be stored in the freezer.
Recipe adapted from Everyday Annie