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1
Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about twelve 1 1/2-inch circles in rows on each sheet of paper, about 1 inch apart.
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2
Process powdered sugar, ground almond and matcha powder in a food processor until finely ground. Sift the mixture into a bowl through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again.
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3
Add half of the egg whites into the sugar mixture and fold the mixture with a spatula until it becomes a thick, paste-like batter. Set aside.
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4
Combine granulated sugar and water in a small saucepan and cook the mixture on medium high heat. When the syrup reaches 225 F on a candy thermometer, start beating the other half of the egg whites on high, in a heat-safe bowl. Continue beating while cooking the syrup until it reaches 239 F. Remove syrup from heat.
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5
When the meringue is at soft peak stage, turn the mixer to low, and slowly pour the hot syrup into the egg whites while the mixer is running. Once all the syrup is in, turn the mixer back to high and keep whipping until the meringue is cool and glossy stiff peaks have formed.
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6
Add about half the meringue into the almond paste, gently folding until combined and smooth. Gradually add the remaining meringue then mix in the food coloring and fold until the batter is smooth.
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7
To test consistency, pick up the spatula and if the batter ribbons back into the bowl, it is ready. It should be like lava bending back into itself after about a minute.
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8
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers.
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9
Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.
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10
Preheat oven to 300 F. When oven is heated place the baking sheets in the oven. Bake the macarons for 10 to 12 minutes, until set but not browned. Remove sheets from oven.
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11
Transfer the baking sheets to wire racks and let the macarons cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
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12
To prepare the buttercream, beat butter in a large mixing bowl using an electric mixer. Beat until fluffy. Add powdered sugar and matcha powder and beat until incorporated. Add milk and continue beating for another 3 minutes.
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13
Spoon or pipe a teaspoon of buttercream onto each of the upside-down cookies. Top with the remaining cookies. Cover and refrigerate overnight. Bring to room temperature before serving.
