Macarons

Sieve the almond powder to remove all lumbs.

Mix almond powder and icing sugar very well.

Make a sirop of the sugar and water. Heat until 110ºC.

Whisk half of the egg whites foamy, using a blender.

Blend in the the sirop with the egg whites by pouring in slowly in the blender.

Blend the other half of the egg whites with the almond powder/icing sugar mixture. Blend until a paste. This is the moment to bring colour to the paste.

Mix a small part of the meringue with the paste to make it a little more fluid. Blend the other part of the meringue with the paste very carefully, but quickly.

Fill up a piping bag with the mixture. Make small rounds of the paste on baking paper. Smash the plate on the table to remove excessive air from the rounds.

Let it rest for 1 hour until the surface is not sticky anymore. Bake in a preheated oven on 145 ºC for 15 minutes.

After baking, let the baking paper shift off the plate on a cooled surface. This makes it easier to loosen the macarons and stop them from baking. Cool down.