Pour the almond powder and icing sugar into the bowl of the DMIX or BE8. Mix briefly. Set aside in a container.
Pour the egg whites into the bowl of the DMIX or BE8. Whisk until foamy. Add the powdered sugar little by little, while whisking constantly. The mixture should be shiny, smooth and form a bird's beak on the whip.
Color the meringue with a few drops of food coloring of your choice and mix thoroughly.
Add the powders previously mixed using a sieve. Mix gently with a spatula.
Work the mixture with the spatula by crushing it against the walls of the bowl until a ribbon is obtained. Be careful to avoid air incorporation.
Pour the macaroon mixture into a piping bag with a smooth socket.
Poach the macaroons on a baking sheet lined with baking paper. Optionally slide a template underneath if necessary.
Bake at 145°C rotating heat for 12 min, making sure never to open the oven during cooking.
Let cool for about 15 min. Gently peel the buttons off the paper, turn them over and let them cool perfectly.
Garnish them with fruit jam, or why not a chocolate ganache. The ideal is to let them rest 24 to 48 hours in the refrigerator (without covering them) before enjoying them.