Would you believe these bold and beautiful macarons use 100% natural ingredients which means their colour is far from artificial!
Preheat the oven to 150C. Sift the flour, icing sugar and matcha into a mixing bowl then sift in a second time. In a separate bowl, whisk together the egg whites and sugar. Beat until a meringue consistency forms.
Add the sifted dry ingredients to the meringue, use a spatula to fold the mixture and scoop into a pipping bag once the correct consistency forms. Line two baking trays with baking paper, pipe equal sized circles on to the baking paper leaving enough space between each shape. Tap the baking tray on to the work counter two to three times to release air bubbles.
Leave to rest for 20 to 30 minutes until dry then place in the oven for 13 to 16 minutes then leave to cool completely.
Cream the butter, add the icing sugar, blueberry powder, vanilla extract and salt then beat until combined. Pour in the double cream one tablespoon at a time then fill a clean pipping bag with the mixture.
Once the macarons are cool, pipe a dollop of the buttercream into the middle and sandwich with another macaron half.