Mix the fine almond powder with the icing sugar, the purple coloring powder and the 60 grams of egg white. Mix it well till you get an even thick paste. Then cover it and set it aside for later.
Now mix the sugar with the water and heat it up till the temperature is 121 °C.
Meanwhile pour the 55 grams of egg white into a mixing bowl and start beating it when the sugar syrup is 105 °C. Once the syrup has the right temperature and the egg whites are fluffy and firm slowly add the hot syrup to the bowl. Then beat it for 10 minutes till it’s at room temperature.
Add a third of the meringue to the almond paste and fold it in. Then add the remaining meringue and gently fold it in as well. Be gentle so you don’t overmix the batter. You can also undermix the batter, for macarons consistency is key! It needs to be slightly runny.
Then transfer it into a piping bag that’s fitted with a small round nozzle. After that pipe your macarons on a silicon sheet that’s laying on a metal tray. Leave some space in between the macarons and twist the tip while piping to get an even result.
Directly bake them at 150 °C for 16 minutes. If the macarons don’t rise it means you have overmixed the batter. If the macarons crack open it means you have undermixed the batter.
Now let them cool down on the metal tray. The heat from the tray will insure you get a beautiful flat bottom. Then gently remove the macarons and keep them dry and covered for later.
