Beat egg white on medium speed until soft white peaks start to form. Add ½ of your granulated sugar to the egg whites and continue to beat until you have nice stiff peaks, then repeat with your remaining sugar.

Use a strainer to add the almond flour, powdered sugar, and matcha to your stiff peaks. This is important, so as to not have clumps in your batter. Fold until combined.

Add mixture to a piping bag and pipe 32 macaron shells onto parchment paper or rubber mat. Let sit for about an 20 mins until a hard crust starts to firm. It should feel slightly firm to the touch.

Preheat oven to 300 degrees.

After the macarons have dried, bake for 15 minutes. Let cool

Roll red bean paste into 16 small balls and then spread them with your finger in the center of each macaron.