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Ingredients

¾ cup powdered sugar ⅓ cup green tea powder (matcha) ½ teaspoon blue food coloring powder 2 egg whites, at room temperature ¼ cup white sugar ½ teaspoon salt ⅓ cup chopped dark chocolate 6 tablespoons butter, at room temperature ⅔ cup powdered sugar

Nutrition Info

156.8 calories carbohydrate: 22.4 g cholesterol: 15.5 mg fat: 7.4 g fiber: 0.3 g protein: 1.3 g saturatedFat: 3.9 g servingSize: - sodium: 148.3 mg sugar: 21 g transFat: : - unsaturatedFat: : -

Line 2 baking sheets with parchment paper. Don't use waxed paper.
Mix powdered sugar, matcha powder, and food coloring in a medium bowl. Sift mixture into another bowl and set aside.
Beat egg whites and salt in a glass, metal, or ceramic bowl using an electric mixer until medium peaks form. Sprinkle in white sugar and beat until stiff peaks form. Mix in the matcha sugar until just combined, no color ribbons should remain.
Scoop some batter into a piping bag fitted with a medium round tip. Pipe out 1-inch cookies about 1 inch apart onto the prepared baking sheets. Let sit until dry, 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Bake cookies in the preheated oven until set, 5 to 10 minutes, watching that they do not brown too much.
Place chocolate in a dry glass bowl set over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
Beat butter in a bowl using an electric mixer until creamy. Add the melted chocolate and mix in powdered sugar. Sandwich a portion of this ganache filling between pairs of cookies.

12 cookies

A matcha-flavored macaron meringue cookie with chocolate filling.