Roast the almond powder in the oven for 10 minutes at 160°.
Make the "fifty for fifty" by mixing together the almond powder and powdered sugar. Sift the preparation.
In the bowl of a food processor fitted with the foil, mix the fifty for fifty with the first part of the egg whites. Set aside.
Place the remaining egg whites in the food processor with the whisk attachment. Place the sugar and water in a saucepan and heat to 118°C. When the syrup reaches 110°C, start whisking the whites vigorously.
When the syrup reaches 118°C, carefully pour it into the egg whites and continue whisking. The mixture should cool to about 50°C. Don't forget to add a small amount of coloring at this stage.
Carefully add the "fifty for fifty" and pipe to obtain a ribbon-like preparation. Pour into a piping bag and poach on a plate domes of 3 cm in diameter.
Faire cuire à 160°C pendant 13 minutes (à adapter en fonction de votre four).