How to Make Egg White Powder Macarons

• Measure all ingredients using a digital kitchen scale and prepare all tools. Make sure the mixing bowl and whisk of the stand mixer are dry and clean.
• In the mixing bowl of a stand mixer, add water, egg white powder, and powdered food coloring. Whisk and let it sit for a few minutes.
• Whip the mixture on medium-high speed for a few minutes and start adding sugar in a few parts.
• Set up a timer for 15 minutes, and continue whipping. Do not change the speed.
• In a separate mixing bowl, sift almond flour and powdered sugar. You can sift a few times if necessary and discard any large pieces of almonds if necessary.
• Meringue should be stable, shiny, and have stiff peaks. Switch the whisk to the pedal attachment in the stand mixer.
• Add dry ingredients to the meringue. Pulse mixer for a few seconds, then stop. Repeat a few times. Do not mix for too long, as it is very easy to overmix the batter. Continue mixing macaronage with the spatula. The goal is to remove the air bubbles from the batter and not overmix. The batter is ready when it flows fast from the spaula. Check the batter consistency every few folds.
• Transfer macaronage into the prepared pastry bag with a round piping tip.
• Pipe macaron shells on the silicon baking mat. Hold the pastry bag perpendicular to the mat. Pipe the batter into 1-inch diameter circles. Use the template if needed.
• Transfer the baking mat to the baking tray. Top the tray on the countertop a few times. Do not forget to rotate the tray. You can also "make a wave" with the baking mat instead of topping the tray. Be very careful not to fold the mat.
• Use a toothpick to remove any air bubbles that appear.
• Let piped macaron shells dry (rest) on the countertop for 10 -15 minutes, then check if they are ready to bake. The top of the macaron shell should be dry when you touch it with your finger. You can also try to bake without resting and see the result. Resting time or not resting at all before baking can be different, depending on your environment you live in.
• Bake macarons in the preheated oven to 300°F for 14-16 minutes. I found that macarons made with egg white powder take a few minutes longer to bake in my oven. Macarons are baked when they are not wiggly when you touch them with your fingers.
• After baking macarons, remove the tray from the oven and cool the macaron shells on the baking mat.
• Pair macaron shells of a similar size and fill them with your favorite filling.