Preparation
Line baking sheet with a silpat mat or parchment.
Mix almond powder and icing sugar in a food processor. Process until it's just about to clump. Sift well and discard the rest
Whip the egg whites. Continue whipping while slowly adding sugar until reaching a stiff meringue.
Fold the dry mixture into the meringue. Add the coloring.
Pour the batter into a piping bag fitted with the 2A tip.
Pipe the cookies onto the baking sheet.
Hit softly the baking sheet against the counter a couple of times as to avoid any air bubbles.
Let the macarons dry at room temperature until dry to the touch.
Make the buttercream while the macarons are drying,
Bake macarons in a 150°C oven until they stick a bit. For 10 to20 mins.
Let the macarons cool before removing. Pipe buttercream into the center, sandwich the cookies and press together.
