How to Make Italian Meringue Macaron Shells

• In the bowl of a food processor, add almond flour and powdered sugar. Pulse twice, then process for about 2 minutes. Sift into a large bowl, discarding about one tsp of almond flour that does not fit through the sieve.
• Pour the first portion of egg whites over the mixture of powdered sugar and almond flour into a large bowl. Stir well; it will be thick. Set aside. 
• Place the remaining egg whites in a clean mixer bowl fitted with a whisk attachment. Do not turn it on!
• Place the water and granulated sugar in a small saucepan. I do not stir.  Place over medium heat and fit with a candy thermometer. This is a small amount and will cook quickly. 
• When the mixture reaches about 230°F (110°C), add food coloring. At the same time, begin whisking the second portion of egg whites at medium/low speed.  
• When sugar finally does reach 244°F (118^oC), remove from heat and carefully, in a slow stream, pour into moving egg whites.
• Turn the mixer to medium/high (for Kitchen Aid speed #8) and whip until the meringue cools to 94°F (34°C), meaning you can comfortably touch the side of the bowl. 
• Fold the Italian meringue into the almond mixture in three batches.
• With a rubber spatula, stir the meringue from the center out in a circular motion, as you would make pasta dough. The meringue will pick up the dry ingredients from the inside to the outside of the bowl. This process should take about a minute. Fold until smooth and glossy. The batter should just begin to flow from your spatula. 
• Transfer macaronage into a piping bag with a round tip and pipe macarons.
• Rest the macarons for about 30 minutes before baking.
• While macarons are drying, preheat the oven to 350°F (180°C).
• Bake macarons for 12-14 min, quickly opening the door twice to let out any steam. Baking time and oven temperature may be different, depending on your oven.
• Set macarons aside to cool completely on the baking mat or paper before filling.