Begin by aging the egg whites. Crack the Egg (2) and separate the egg whites from the egg yolk. Cover the egg whites in place in the fridge for at least 24 hours.
In your first bowl, sift together your Powdered Confectioners Sugar (1 cup), Matcha Powder (3 teaspoon), and Almond Flour (3/4 cup).
Beat your aged egg whites until they get foamy.
Sprinkle in your Cream of Tartar (1/4 teaspoon). Slowly spoon in Granulated Sugar (2 tablespoon) and beat until your whites have obtained white and glossy stiff peaks.
Using a spatula, slowly incorporate your meringue into your dry, sifted mixture.
Fill a piping bag fitted with a small, plain round tip and swirl even circles onto a silpat or piece of parchment.
Rap the cookie sheet firmly onto your counter a couple times to release any trapped air bubbles and allow the trays to sit out for 15-20 minutes to develop a "shell."
Preheat oven to 350 degrees F (180 degrees C).
Bake each tray individually for about 10 minutes.
To create the filling, cream Matcha Powder (3 teaspoon), room temperature Cream Cheese (4 ounce), Vanilla Extract (1 teaspoon), and sifted Powdered Confectioners Sugar (1/2 cup) together. Fill a piping bag with the cream filling.
Allow the macarons to cool completely. Peel macarons back carefully, and add a teaspoon of filling to the flat side of a macaron.
Place another macaron on top, pressing gently. Repeat until all macaron pairs are combined.