Sift almond flour and powdered sugar together. Once or twice. Discard any left over flour, this can be up to 2 tablespoons.
Next add in 82 grams of egg whites to the flour mixture.
Mix until you have created a thick paste.
In a sauce pan combine 236 grams sugar and 158 grams water heat on medium heat until boiling.
Continue to cook this syrup until it reaches 235°F continue to 248°F
When the syrup mixture has reached 235°F place 90 grams of egg whites into a mixer with 28 grams of sugar.
Beat until soft peaks form.
Run on low to keep whites moving.
Once the syrup mixture has reached 248°F remove from heat.
Turn mixer on high and slowly pour the syrup mixture in.
Continue on high speed for about 10 minutes. The bowl will be room temperature.
Add in vanilla and colouring.
Fold the egg white mixture into the almond mixture.
This will be done in 2 parts, first put a little in a mix to get the paste workable, next put in the rest of egg white mixture and fold.
You will fold about 40 times.
Pipe onto parchment paper and tap/drop the pan 5-10 times. Let sit with a low fan blowing some air around for 1 hour.
You should be able to run your finger back and forth on the top of the macaron without it being sticky. This means they are ready to bake.
About 10 minutes before they are ready to bake preheat the oven to 350°F.
Once macarons are ready place one tray into oven, close oven door, turn oven down to 300°F, set a timer for 10-15 minutes.
Repeat with all trays.
Cool on cooling rack with a towel over the rack.
Leave them for 15 minutes before removing from tray.
Cool completely before filling.
