Place in a saucepan 150 grams of sugar and pour 50 ml. water. Prepare pastry bag, for macarons we use round head with diameter 15 mm.. Place 50 gr. of egg white in a big bowl. Have a glass of cold water nearby. It's better to do everything near oven, because you will have to look after syrup also. Place the saucepan on a low heat and add color to it. Use thermometer. When syrup will be 95 degrees, start beating egg white. When it will reach 118 degrees, pour it into thick egg white. If you will not be able to beat thick egg white until syrup reaches 118 degrees, add 2 tbsp. of cold water to it, you will have more time.
So, pour syrup into egg white and don't stop beating it. Continue beating for several minutes and then let the mixture cool up to 45 degrees.