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 and whisk together and sift them.
2. In a separate medium bowl, add egg white, egg white powder and beat them on medium high speed until frothy, and then slowly add granulated sugar. Beat until just tiff peaks form. Do not over beat.
3. Add coloring mixture here, if you desired. 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 rounds on the prepared baking sheets.
5. Leave them for 30 min to 1 hour to dry. Macarons will become smooth and shiny.
6. Pre-heat the oven to 160 to 170C degree.
7. Bake the macarons one sheet at a time for 3 minutes and then reduce the heat to 140C degrees. Bake the macarons another for 9 mins. Let them cool completely on wire racks before filling cream.
8. Make the filling cream In a bowl, beat egg until stiff and glossy. Meanwhile, in a micro-wave safe cup, add 45g sugar and 50ml water, microwave for 30 seconds and then remove from the microwave. Give it a gentle stir. Re-place in the micro-wave, and heat for 4 to 5 min more (be careful when you take it out, it will be very hot).
9. Immediately start pouring the hot sugar mixture little by little into the egg mixture. 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 more chewy and tasty if let stand overnight in the fridge.