• Briefly mix almond flour and powdered sugar (this preparation is called "tant pout tant" or tpt).
• Sift the almond flour and sugar mixture 2 times to obtain a fine powder
• Mix the tpt with the egg whites and work the mixture thoroughly with a spatula before adding the gel dye. Consider that the color will fade slightly in baking.

For the Italian Meringue

• In a stand mixer, start whipping egg whites and dry egg whites at medium speed.
• Bring the water and granulated sugar to 118°C (245°F) and pour over the whipping egg whites. Keep whipping the meringue until it reaches 50°C (122°F)

For the "MACARONAGE"

• When the meringue is ready, incorporate it into the almond mixture; to do this, combine a small portion of meringue with the almond mixture stirring from the bottom up with a spatula.
• Shape the shells on baking paper using a pastry bag with a smooth nozzle and rest at least 30minutes at room temperature to form the skin.
• Bake in the oven at 170°C (338°F) for 20 minutes keeping the oven door slightly open
• Once cooked, remove the shells from the pan and let them cool before filling them with the chocolate ganache (or another filling you like better)
• Once filled, I recommend keeping the macarons for 24 hours in the fridge before serving.