Put the mix of almond powder and icing sugar in the Kitchen Aid. Mix water and albúmina powder until totally dissolved. Pour the albumina + water mix in the almond powder and icing sugar and mix in the machine with the paddle for 30 seconds in medium speed. Add the red colour anf keep mixing for 30 second more. Mix caster sugar with water and cook until reach 118ºC. In the meantime, mix the water and the Albumina powder and whip it up in the whipping machine until get a meringue consistency. Once the sugar mix reach 118ºC pour into the meringue little by little. Keep whipping until the mixture is almost cold. Fold the last mixture into the first one. Pipe the macaron dough and let to room temperature until a very thin non stick layer is formed on top of the macaron ( 20 minutes aprox. ). Bake at 155ºC for 8-10 minutes.
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