Measure all ingredients precisely.

Use food processor to blend almond flour and powdered sugar.

Sift the flour mixture through a strainer to get all the lumps out.

Add the meringue powder (or powdered egg whites) to 1/2 of the egg whites.

Stir egg whites into the flour mixture. Mix well. This will create a paste. Set aside.

Begin to heat the water and granulated sugar in a saucepan.

Whip the remaining egg whites until slightly frothy.

Watch the temperature of the sugar water. Once it reaches 245-degrees, add the food coloring and quickly pour the liquid into the whipping egg whites. Pour carefully to prevent hot splattering.

Continue to whip the egg whites until thick and glossy.

Pour glossy meringue into the bowl with the paste.

Fold the mixture until it's flowing like lava but not runny. Do not over mix.

Spoon mixture into pastry bag fitted with metal tip.

Pipe macaron shapes onto Silpat sheet.

Pipe them about an inch apart.

Bang the tray on a hard surface to eliminate any air bubbles.

Allow piped macarons to sit for about 30 minutes. This is called "resting".

Bake macarons (one sheet at a time) for 14-minutes.

After baking, allow baked macarons to sit on hot sheet for a few minutes before removing and placing on a cooling rack.

Once cooled, match up same-size shells and pipe filling between two cookies.

Refrigerate overnight before serving.

NOTE: If you pipe smaller shells, this recipe will yield far more.

The actual ingredient prep time is not time consuming but piping shells and baking multiple sheets will take several hours.