Combine the heavy cream, matcha green tea powder and inverted sugar in a small saucepan. Bring mixture to a boil and pour over the white couverture coins; then emulsify with an immersion blender.
Pipe a layer of White Chocolate Matcha Ganache on the bottom of a pink macaron shell. Top the ganache with diced orange peel as desired, and then sandwich it together with another pink macaron shell.
