150 g almond flour
150 g powdered sugar
55 + 55 g egg whites (room temperature)
150 g granulated sugar
50 g water
1. Sift together the icing sugar and ground almonds. Stir the food colouring into the first portion of liquefied egg whites and pour them over the mixture of icing sugar, ground almonds and mix thoroughly into the almond mixture.
2. Combine granulated sugar and water in a heavy-bottom saucepan. Bring the water and sugar to boil at 118 ºC. When the syrup reaches 115ºC, simultaneously start whisking the second portion of liquefied egg whites to soft peaks. When the sugar reaches 118ºC, slowly pour hot syrup into the eggs and continue whipping mixture until it reaches stiff glossy texture.
3. Scrape the meringue onto the almond mixture and incorporate with a silicone spatula. Mix until you have a homogenous batter that runs from the spatula in a thick ribbon.
4. Spoon the batter into a piping bag fitted with a plain nozzle. Pipe rounds of batter about 3.5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles.
5. When the first sheet with macaron is ready, hit the baking trays on the work surface several times to release air bubbles and obtain a smooth surface. Let macarons rest uncovered for 30-50 minutes or until they feel dry by gentle touch.
6. Preheat the oven to 160 ºC then put the trays in the oven. Bake for 15-16 minutes quickly opening oven door once during cooking time (in 8 minutes). Out of the oven, slide the shells on to the work surface. Let cool completely, then remove macaron shells carefully from the parchment.