Here the description, i translate it in english, hope you can understand it
Start by mixing the powdered sugar with the almond powder in a blender. Strain (need the powder is as fine as possible, remove the impurities).
Beat the egg white and add 10 g of sugar, and the dye gradually, mixing until egg whites are well fixed.
Add the icing sugar + almond powder egg white and mix gently with a spatula to "break" a little white.
Put the dough in a macaron pastry bag and make little piles on a baking sheet lined with parchment paper.
Let stand for 15 minutes macaroons.
Put the plate of macaroons on an already hot plates in the oven for 10 min at 140-150 ° C (gas mark 4-5) convection and door ajar.
Once cooked, remove the baking sheet from the oven, and pour a little water under the parchment paper. This will produce steam that can well take off the macaroons.
It only remains to cram with ganache of your choice! For example, white or chocolate buttercream.