Prepare your almond flour and sifted icing sugar in a bowl.
In a separate clean bowl, whisk your egg whites until foamy then add in salt.
When you have soft peaks, slowly add in your sugar.
When it has reached stiff peaks, add in your food coloring and mix at low speed. Add coloring ingredients to the meringue and mix until it is combined in 3 additions (Use the J-Scoop method).
Bring together the batter to the side of your bowl, do a swoop and press the batter to the side while turning the bowl (Macronage). Repeat this process until your batter has a ribbon consistency or you can draw the figure 8 without it breaking.
Fill the piping bag with your batter with as little movement as possible.
Start from the middle of the guide and about 1/4 inch above your mat, squeeze until your batter is about the size of your guide.
Tap the pan on the counter 4 times firmly, to take out any access air and hit your fist to the bottom of, the pan to do the same.
Let it cool for at least I hour or until a layer of film forms on top of your shell. Use your finger to tap the top, if it is smooth and no batter is sticking to your finger, it is ready.
Bake at 110�C - 130�C for 16-20 minutes, or until it's done.
Take it out and if it doesn't move, it is done.
Leave it to cool completely before removing it out of the mats.
After piping on your filling, leave the macarons to bloom for 24 hours in the fridge.
