First of all we need to sift almond flour. We need exactly 150 grams of sifted flour, measure it! We have to add 150 grams of sifted powdered sugar to flour and whisk everything with a mixer. Sift again mixed ingredients.

Use room temperature eggs. We need 100 grams of egg white, that means we will need about 3 eggs. But we are baking macarons, so we have to measure egg white also. Divide egg white in two equal parts and place in a separate bowls.

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.

Add remaining egg white to cooled mixture and start to stir it with spatula. Usually they do this: the cup is rotated in one direction, and the spatula is led along the edge in the opposite direction. It is said that 50 such rotations are required for good mixing. But we care about texture. Gradually, the mixture will become glossy and more liquid. That't the time when you need to stop stirring. Place the dough into pastry bag, cover baking tray with parchment and make "cookies". Leave them for 30 minutes. Preheat oven up to 140 degrees and bake them for 12-18 minutes.