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Instructions

• Mix almond flour, protein powder and powdered sugar together.
• Beat the egg with beet extract until smooth and blended.
• Prepare the baking try by lining a baking paper and spray some non stick oil on it.
• Add almond flour to the egg mixture and mix well, no lumps should be formed.
• Transfer the mixture to the piping bag and squeeze small balls on the baking paper.
• Tab the baking tray a bit for release any bubble from the mixture and allow the balls to spread a little.
• Let the better set and dry a little by leaving it at the room temperature for at least 30 minutes.
• When the top of the macarons are dry enough to not to stick on the finger, then bake them in a preheated oven for 15-18 minutes at 275 degree Fahrenheit.
• Let them cool completely before removing from the sheet.
• Store in a cool and air-tight container.