Please note : If you use food icing color, then use just a tiny amount.
1. Place almond meal/flour and confectioner's sugar in a medium bowl. Whisk together and sift them.
2. In a separate medium bowl, add egg white (or the egg white powder and related water) and beat them on medium-high speed until frothy, and then slowly add granulated sugar. Beat until the moment stiff peaks form. Do not overbeat.
3. Add coloring mixture here (if you use any). Fold eggwhite mixture into the flour mixture, using a spatula, fold from bottom of bowl to the top until it is shiny and it falls flowingly from the spatula like a ribbon or honey.
4. Transfer mixture to a pastry bag fitted with a 1 cm round tip. Pipe the macaron mixture into 3 cm discs on the prepared baking sheets.
5. Leave them to dry for 30 min to 1 hour, depending on the humidity. Macarons should become smooth and shiny.
NOTE If you touch the top of macaron lightly with your wet finger, the batter will not stick to your finger, then its ok.
6. Pre-heat the oven to 160C degree.
7. Bake the macarons one sheet at a time for about 3 minutes and cover the macarons with aluminium foil to prevent them from browning. Then reduce the heat to 140C degrees. Bake the macarons for another 9 to 10 mins. Let them cool down completely on wire racks before filling cream.
8. Make the filling cream In a bowl, beat egg until creamy and glossy. Meanwhile, in a microwave safe cup, add 30g sugar and 30ml water, microwave for 30 seconds. Give it a gentle stir. Heat it again in the microwave for 3 to 4 min more. Be careful when you take it out, as it will be very hot.
9. Immediately start pouring this hot sugar mixture into the egg mixture, little by little. Stir continually with an electric mixer.
10. In a separate medium bowl, add the softened butter and beat with a electric mixer until it is fluffy. Add the egg mixture little by little into the butter. Mix well, using a electric hand mixer.
11. Sandwich the macarons with 1 teaspoon cream filling. You can eat the macaron immediately, but it will be more chewy and tasty if you let it stand overnight in the fridge.