Matcha and passion fruit macarons with praline

Grind the powdered sugar and almond meal to a fine powder in a food processor and sieve. Optionally add a dash of matcha powder.

Beat room-temperature egg whites on medium speed to the foamy stage, adding sugar as it goes, then on high to stiff peaks. Add food colouring if desired.

Fold in half the dry ingredients until barely incorporated, then the rest until just combined.

Macaronage: scrape down the sides of the bowl and spread the mixture across with a dough scraper, repeating until glossy and it forms a ribbon.

Pipe onto two half-sheet silicone mats, 30 shells per tray. Make a second batch coloured yellow.

Rest the piped shells 40 minutes before baking so a thin skin forms, preventing cracking and giving the feet.

Matcha ganache montee: warm half the heavy cream, mix in the matcha powder, pour over the white chocolate, let sit to melt, blend, then add the remaining chilled cream. Cool and chill overnight.

Passion fruit cremeux: bring passion fruit, sugar and eggs to a quick boil over medium-high heat, whisking constantly.

Transfer to a narrow container, blend in the gelatin, cool to 60C (140F) and blend in the butter.

Whip the chilled ganache to soft peaks, watching closely as it goes fast. Fill a pastry bag and chill.

Spread praline on each yellow shell (optional), pipe a thin ring of matcha ganache, fill with passion fruit cremeux, sandwich with a green shell, and refrigerate overnight before eating.