Place a bowl over a pan with barely simmering water. Add the Domino® Golden Sugar and egg white powder to the bowl if using. If you’re not using egg white powder skip to step 3.
Whisk the sugar and egg white powder so it doesn’t clump up. Add the egg whites to the bowl and whisk until the sugar is completely melted and forms a meringue. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath. Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
Transfer the syrup to the bowl of a stand mixer. Immediately start whipping the syrup on low for about 30 seconds, then increase the speed to medium. Whisk on medium-low speed for another two minutes. Raise to medium-high and finish whipping the meringue until it achieves stiff peaks. It takes about 13 to 15 minutes to whip the meringue. When you pull the whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending to the side.
Pour the sifted powdered sugar and almond flour into the stiff meringue. Add the food coloring, if using, and fold the ingredients together gently forming a letter J with the spatula. Once the dry ingredients have incorporated with the meringue, you can start squeezing the air out of the batter by pressing it down along the sides of the bowl as you fold. Stop folding once the batter is glossy and has a thick and flowing consistency. When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly, the batter is ready.
Transfer the batter to the piping bag. Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 to 5 seconds, and then quickly pull the bag up twisting slightly at the top.
Once you’ve piped as many circles as you could, bang the trays against the counter or against the palm of your hand a few times each. Use a toothpick to pop any air bubbles in the surface of the shells. Let the shells rest for as long as it takes to make them completely dry and not super soft to the touch.
Text Bake one tray at a time for about 15 minutes until the macarons aren’t jiggly anymore. Try to move a macaron and if it moves, keep baking until firm. Remove from the oven and bake the other tray. Let the macarons cool down before proceeding with the filling and decorating.