Preheat the oven to 300°F (150°C).

Line a baking pan with parchment paper.

Grind the almonds.

Use a food processor, equipped with an s blade.

Don’t mix for too long as you might end up with almond butter.

Add the powdered erythritol and keep processing until you get fine and sweet almond flour.

Using an electric mixer, start beating the egg whites.

When they get bubbly, slowly start adding in granulated erythritol.

Keep mixing until the whites are very stiff and shiny.

Add the matcha powder now.

At this point, you can decide to use more matcha than me, or not use it at all.

My main purpose with matcha was to get the batter to become slightly green, as I didn’t want to use artificial colors.

You can, of course, use anything yo make the macarons green.

When matcha is well incorporated into the whites, gently fold in ⅓ of the erythritol-almond flour mixture.

Then, using a rubber spatula, mix in the rest of the erythritol-almond mix.

The mixture should get a honey-like consistency.

Mine, for example, was a bit too dense.

Apparently, I should have mixed it longer.

Transfer the mixture to a pastry bag, and make a ½ inch hole at the tip.

Pipe 1-inch rounds 1 inch apart on the prepared parchment-lined baking pan.

(Never mind my cookie-maker method in the picture.

I won’t use the cookie maker for macarons again, as I’d want them to be smooth and look more like normal macarons in the end.

) Now, let the shells dry for at least 30 minutes.

You can leave them out to dry for 1 and a half hours.

Even if you forget about them for a bit longer, it shouldn’t do any harm.

They should not be sticky to touch before going into the oven.

Put in the oven and bake for approximately 15 minutes.

Don’t bake the shells for longer than 18 minutes, as they might get overbaked, and lose that gentle texture which makes the macarons so special. To figure out if they’re done, try lifting one of the shells off the parchment paper.

If it doesn’t stick to the paper, take the batch out of the oven and slide the shells off the baking pan.

If they still stick after 17 minutes, return them to the oven for a minute or two, then take them out and let them cool for 5 minutes on the parchment paper taken off the baking pan.

Take them off the parchment paper, one by one, turning them upside down, so they are ready to be topped.

It is easier to tear the parchment paper off at the bottom instead of trying to lift each shell off the parchment paper.