Make the almond paste

• Mix 150 g almond powder with 150 g icing sugar, 1 g purple coloring powder and 60 g egg white.
• Mix well until you get an even, thick paste.
• Cover and set aside for later.

Cook the sugar syrup

• Mix 150 g sugar with 40 ml water in a saucepan.
• Heat it up until the temperature reaches 121 °C.

Make the meringue

• Meanwhile, start beating the 55 g egg white when the sugar syrup reaches 105 °C.
• Once the syrup is at the right temperature and the egg whites are fluffy, slowly add the hot syrup.
• Beat for 10 minutes until the meringue is at room temperature.

Fold the batter

• Add a third of the meringue to the almond paste and fold it in.
• Add the remaining meringue and gently fold it in as well.
• Be gentle so you don't overmix the batter — for macarons, consistency is key.

Pipe the macarons

• Transfer the batter into a piping bag.
• Pipe the macarons on a silicone sheet laid on a metal tray.
• Twist the tip while piping to get an even result.

Bake

• Bake directly at 150 °C for 16 minutes.
• If the macarons don't rise, the batter was overmixed; if they crack, it was undermixed.

Cool and fill

• Let them cool down on the metal tray — the heat from the tray ensures a beautiful flat bottom.
• Gently remove the macarons and fill them with your desired filling.
• Decorate the top with cherry chocolate and fill with cherry ganache and fig leaf pâte de fruit.