Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

In a medium bowl, sift together the powdered sugar, almond flour, and 1 tablespoon of matcha powder.

In a clean bowl, add the egg whites and a pinch of salt, then beat until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form.

Gently fold the dry mixture into the egg whites until smooth.

Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto your prepared baking sheets.

Allow the piped macarons to sit at room temperature for about 30 to 60 minutes until a skin forms.

Bake in the preheated oven for 15 to 18 minutes and then let them cool on the baking sheets.

Beat the softened butter until creamy. Gradually add in the powdered sugar and mix until smooth.

Add the cream, vanilla, and matcha powder, adjusting the cream to reach the desired consistency.

Pair up the macaron shells and pipe a dollop of the buttercream filling onto the flat side of one shell. Top with its matching shell and twist gently to seal.

Let the macarons rest in the fridge for a day for the flavors to meld beautifully before serving.