Sieve ground almond, matcha powder and icing sugar twice.
Beat egg white until foamy and sieve icing sugar in batches then change to high speed and beat till peak form (thick and glossy). You may beat egg white to stiffer peak if you prefer a thicker marcaron.
Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula.
Add batter into piping bag with nozzle tip #1A attached. Then pipe small circles on non-stick baking sheet. (When piping macarons, hold bag straight up from the sheet, with the tip close to the baking sheet. The batter will push itself out in a perfect circle).
Once piped use a toothpick to prick any air bubbles that appear. Dry the macaron shells for 30 minutes at room temperature.
Preheat oven at 150 degree for 10 minutes. Then bake macaron shells at centre rack with one empty tray placing at the lower rack. This is to avoid excess heat burning the base of the marcaron shells. The feet will start to appear in about 3 minutes.
Remove the (hot) empty rack and place another empty rack on top of the macaron shells and bake for another 5-8 minutes.
You can test if they are done by touching the tip of a macaron, if its wobbles they are not done. When baking is complete, the shell should not stick to the tray. Put them back to oven for a couple of minutes if you have difficulties removing them from the baking sheet.
Dust some matcha powder on macaron shells and leave them to cool on the baking tray. You can store them in an airtight container and refrigerate it until you're ready to use them.
Pipe cream of your choice onto one macaron shell and sandwich with another half.