Place sugar and ground almonds in food processor and buzz for about 1 minute, in short bursts, until very fine powder forms
Sift the is mixture twice and remove and larger pieces of almonds- Set aside
Place water and 100G of sugar in small saucepan and stir over medium heat until the sugar is completely dissolved.
Increase heat to medium high and simmer until the syrup reaches 116C
Meanwhile, in a stand mixer, beat whites on high speed to soft peaks, slowly pouring in the remaining 50G of sugar and the salt.
Continue to whip until glossy peaks form
Add hot syrup to the whites in a slow steady stream until all is incorporated, wth the mixer speed on low
Once all the syrup is incorporated, return the mixer to high speed and whip until stiff, glossy peaks form
Start folding in almond/icing sugar mixture 1/3 at a time
Once all has been incorporated, fold in almond extract and any colouring you choose
Take mixture and pull it with the spatula up the sides of the bowl to deflate it slightly, mixing between pulls- This is called *MACARONAGE*
The batter is ready when it is the consistency of molten lava
Place the mixture into a piping bag filled with a medium round piping tip.
Pipe 1-2" rounds about 1.5" apart on a parchment or silicone lined baking sheet
**NOTE- Secure the baking sheet to the tray with some macaron batter in each corner before beginning to pipe**
Once piped, tap the bottom of the pan a few times to flatten the tops and even out the macaron surface
Preheat oven to 300F
Let the macarons sit for about 20 mins, until the tops of the macaron form a slight skin
Place in preheated oven and bake for 10-12mins OR until set
(the bottom should be set just enough to lift from the parchment paper with a centre that is still moist)
Remove the trays from the oven and allow to cool completely before removing