Steps
1. Preheat the oven to 150°C (300°F) and line a baking tray with parchment paper.
2. Sift powdered sugar, almond flour, and matcha powder together to remove lumps.
3. Whip the egg whites until foamy, gradually add granulated sugar, then beat to stiff peaks.
4. Gently fold the dry ingredients into the egg whites until the batter flows like lava.
5. Transfer batter to a piping bag and pipe 2.5cm rounds onto the baking sheet; tap tray to release air bubbles.
6. Let shells rest for 30 minutes to form a skin.
7. Bake for 14-16 minutes. Allow cooling completely before removing.
8. For the diplomat cream, bloom gelatin in cold water for 5 minutes.
9. Warm lychee puree with sugar, add softened gelatin and stir until dissolved.
10. Let mixture cool, then fold in Midori, pastry cream, and whipped heavy cream.
11. Place cream in piping bag; pipe a swirl onto half of the shells and sandwich with remaining shells.
12. Garnish with edible green flower petals carefully placed on the diplomat cream swirls.
13. Refrigerate macarons for 1 hour before serving to meld flavors.
cookAIfood