Prepare the macarons

• Start by sifting the almond flour with the powdered sugar.

  Meanwhile, in a saucepan, put the water and sugar and bring to a boil at 244°F.

  Pour half the weight of the egg whites (2 oz) into the bowl of the planetary mixer, equipped with a whisk.

  Then I start whipping not overly firm.

  After that, I pour the water and sugar syrup into the egg whites, increasing the speed to cool the mixture.

  The mixture is ready when lifting the whisk, and it forms a bec d’oiseau look, like a bird’s beak.

  Finally, I just have to add the remaining egg whites to the mixture.

  Now I need to mix well to ensure it is neither too firm nor too liquid.

• Combine 1/3 of the whipped egg whites with the flour mixture.

  Next, the powdered dye I chose.

  Mix from bottom to top without incorporating air, then add the rest of the whipped egg whites in two additions.

  Then proceed with the macaronage, always mixing from the bottom up; lift the spatula when the mixture forms a ribbon that tends to flatten within 20 seconds; it is ready.

  Let the obtained mixture rest in the air for 10 minutes.

• Prepare a baking sheet lined with parchment paper or a silicone mat, ideally the one for macarons.

  Then, after ten minutes, pour the mixture into a piping bag with an 8 mm nozzle and make dough discs spaced 1 inch apart.

  Now I just have to let them dry in a dry place for at least 40 minutes before baking.

  This process is called croûtage or “crusting”.

  Indeed, the macarons are ready to be baked when, lightly touching the surface with a finger, it does not stick.

  Then turn the oven to 302-320°F fan open valve and bake for 15/20 minutes.

  Once baked, let them cool well, and remove them from the baking sheet to be filled with your chosen ganache.