Sieve <quantity>200<unit>g</unit></quantity> of almond flour and <quantity>200<unit>g</unit></quantity> of powdered sugar into a bowl

Add <quantity>75<unit>g</unit></quantity> of egg white and <quantity>0.8<unit>g</unit></quantity> of powdered red food coloring. Mix until homogeneous and set aside

Add <quantity>50<unit>g</unit></quantity> of water and <quantity>200<unit>g</unit></quantity> of sugar to a saucepan over medium-low heat

Bring to a boil until the sugar dissolves and the mixture reaches <temperature>118<unit>°C</unit></temperature>. Remove from heat

Add <quantity>75<unit>g</unit></quantity> of egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk until white and foamy.

Slowly add the sugar syrup to the egg whites, whisking constantly. Continue to whisk for 5 minutes until stiff peaks form, creating an Italian meringue

Gently incorporate the meringue into the almond flour mixture until completely homogeneous

Transfer the mixture to a piping bag fitted with a round piping tip

Line a baking sheet with a baking mat or parchment paper. Pipe the dough into a heart shape, leaving at least <quantity>1<unit>in</unit></quantity> of space between each other

Set the baking sheet aside for 1h to dry the macarons

Preheat the oven to <temperature>165<unit>°C</unit></temperature> for 20m

Reduce the temperature to <temperature>140<unit>°C</unit></temperature> and bake the macarons for 20m until fully dry

Set the shells aside and allow to cool completely. The heart-shaped macaron shells are ready