Mix in a blender the almonds flower, the powder sugar and the color powder if the case. I used plain green tea. When all mixed up, pass it through a sieve.
55g of egg whites mix it with the liquid color if the case. If not, just put in on the dry mix prepared before.
The other 55g egg whites beaten as meringue with the syrup of the 150g of sugar and the water. Make sure you start to beat the meringue when the syrup temperature is 112 and you pour the syrup when it's temperature reaches 118C.
Continue to beat the meringue until they become shiny and they reach room temperature.
Mix slowly the meringue into the other ingredients. Test the batter by pouring it and testing the number of seconds needed for it to become flat. 8-15 seconds. Mix the meringue as much needed to be in the indicated number of seconds. Make the test several times.
Make the macarons on a special silicon tray (I bought it online) or make some circles onto your cooking paper 2.5-3cm in diameter.
Let the macarons sit for 30-60 minutes until they make a crust and the top of it does not stick to the finger when touching it.
Cook for 15-18 minutes at 155C.
Use a (/white) chocolate ganache for filling. Or be creative depending on the taste you used.
Put the macarons in the fridge for one day before serving them.