Preheat oven at 140ºC/284ºF.
In a food processor, add the Almond Flour, Confectioner’s Sugar & deZaan Cocoa Powder. Blitz until well combined.
Sift the ingredients into a clean bowl.
Making a ‘well’ in the dry mix and add the first 110g of Egg Whites in.
In a pan, begin heating Water, Sugar & Red Coloring.
In a mixing bowl, add 2nd quantity of Egg Whites and begin whipping.
Once the Sugar Syrup has reached 121ºC/249ºF, gently stream into semi-whipped Egg Whites. Allow to mix until cool to touch.
Incorporate Meringue into the dry mix in three parts, until the desired ribbon stage has been achieved.
Pipe heart-shaped Macarons onto the silicone mat.
Once done piping, transfer trays to oven and bake for 18 minutes.
Turn oven off and leave them in for 3 minutes before removing.
Allow them to cool down completely before removing and pairing up according to size/shape.