• For the fresh raspberry buttercream: In a small bowl, mix the mashed raspberries with the granulated sugar and leave to macerate at room temperature for 30 minutes. After 30 minutes strain the mixture, pressing it with the back of a spoon to squeeze out the juice. Reserve the raspberry juice. (Discard coarse seeds and solids.)
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl if you’re using a hand mixer, cream the butter until fluffy. Add the sifted powdered sugar, and mix at low speed to moisten the sugar, then increase speed to incorporate fully. Add the reserved raspberry juice as well as the vanilla extract and kosher salt, then beat at high speed until the frosting is light and fluffy. Transfer to a pastry bag fitted with a round tip. Set aside, or refrigerate if you made the buttercream in advance.

For the macaron shells:

*Return the egg whites to room temperature at least an hour before making the macarons shells.*

• In the bowl of a food processor, add the powdered sugar, almond flour, and matcha green tea powder, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of green gel food coloring, to your liking.
• Using a spatula, gently fold in the almond and sugar mixture into the meringue in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain.
• Line a baking sheet with parchment paper. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter in a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Using a small fine-mesh strainer, lightly sprinkle additional matcha green tea powder over the shells, if desired. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack in the middle position. Bake the macarons for 15 to 18 minutes, rotating the pan after 10 minutes.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the macarons: Pair same sized shells together and set side by side on a work surface. Pipe some fresh raspberry buttercream over half of the shells. If desired, tuck a piece of fresh raspberry in the center of the filling for an added surprise. Close the macarons, gently pressing the second shells over the filling.
• Store the assembled macarons in an airtight container and refrigerate for one night before indulging.

Always bring these Raspberry Matcha Macarons back to room temperature before serving.