In a food processor, process almond flour, confectioner’s sugar, and matcha tea powder. Process to a fine powder, then either sift or just use your fingertips to break up any remaining clumps. For the most smooth looking macaron shells, sift this mixture twice before proceeding to next step. When the powder is light and clump-free, it is ready to use.

Place granulated sugar and water in a saucepan. Use your index finger to gently swirl the sugar and water together evenly, being careful not to allow the sugar crystals to set on the sides of the saucepan. Clip a candy thermometer to the side of the saucepan into the sugar-water mixture. Set the saucepan on medium heat without stirring. You can use a pastry brush dampened with water to brush against the sides of the pan if you see any sugar crystals forming. The target temperature is 240 degrees F.

When the syrup reaches 240 degrees F, take the saucepan off the heat and slowly pour the syrup into the mixer in a thin stream, mixing at medium speed. Be careful not to pour the syrup on the beaters, as this will cause the syrup to splatter against the sides of the mixing bowl. After all the syrup is added, raise the speed to medium/high and continue to beat until you get a “bird’s beak” consistency, then stop the mixer. This should take 5-7 minutes. The meringue will be cooler in temperature after this stage.

Make a meringue paste by mixing the remaining 25 grams of egg whites with the almond-sugar-matcha mixture. Mix until completely incorporated. Gently add and fold in the cooled, fluffy meringue in two additions.

Continue folding with a “J stroke” hand/spatula movement until the mixture is homogeneous.

Add batter to a large piping bag fitted with an Aetco 806 tip (1/2″ opening).

Pipe out macarons on parchment paper with a macaron template placed under the parchment. This will ensure equal piping/same shell size.

After piping a full pans, lift each pan a few inches off the counter-top and slam down, making sure to hold parchment in place with your thumbs during each slam. Repeat this action a total of three times for each of the two pans.

Let piped macarons dry for 30 minutes or up to an hour at room temperature. During this time, pre-heat oven to 280 degrees F and make filling.

Place baking sheets of macarons in the oven after the macarons pass the “petting without sticking” test. That is, you should be able to “pet” the macaron with your fingertip without any residual stickiness or batter resulting on your finger. Once the piped macarons have passed this test, they are ready for the oven.

Bake macarons for 13-15 minutes, or until you can gently press on their tops without getting any yielding. Be careful to not over bake or over brown.

Remove pans from oven and let macarons sit out to cool completely. If you have difficulty removing them from parchment after fully cooled, sprinkle some water under the parchment for easier release.

Cut up the guava paste into 1/2″ cubes and place in a small saucepan. Add water and 2 Tbsp of lemon juice into the pot and cook on medium/low heat until all the cubes softened, this should take about 10 minutes. The result is a soft, thick fruit jam, with no remaining lumps of paste. Place the jam mixture in a bowl and set aside to cool completely to room temperature.

Mix in 2-3 Tablespoons of the completely cooled guava paste jam.