Ingredients

• 250 grams of almond powder mixed with 250 grams of powdered sugar (500 grams of what is known as tant pour tant)
• 200 grams of powdered sugar
• 200 grams of egg whites
• 50 grams of white sugar
• Food coloring

Procedure

1. Whirl the tant pour tant and powdered sugar in a food processor, pulsing three times.
2. Whip the sugar and egg whites until they are just stiff.
3. Quickly, but gently and thoroughly and in three parts, fold the almond and sugar mixture into the egg whites.
4. Spoon the mixture into a pastry bag with a number 7 tip.
5. Preheat the oven to 160 degrees C (320 degrees F).
6. Stack 3 baking sheet, and line the top with parchment paper. Pipe, careful not to crowd, little macaron halves onto the parchment.
7. Bake for 10-12 minutes, rotating the sheet once through.
8. Leave to cool slightly, and then pour water between the parchment and the baking sheet. The macarons will absorb the moisture, and after a few minuets, you can turn them, and release them from the parchment.
9. Allow to cool completely, and then fill as you will.