For a better hydration of potatowhip, we mix it with the water (1) for two minutes with an inmertion blender. This mixture is divided into two parts, one part is mixed with the almond flour, the icing sugar, the colouring and the aroma in a bowl to create the marzipan. The second part we put it a wipping machine, add gelspessa and whip until we have a very firm meringue.Put the water (2) and the sugar in a sauce pan and heat up to 118 ºC. Pour the syrup on the meringue slowly as an italian meringue. Once all the syrup in, keep whipping until get cold. Add the meringue in the marzipan and stir gently until completely combined. Put the dough in a piping bag with nuzzle and dose the macarons on a silicone mat. Let the macarons rest at room temperature until dry. Bake up 140 ºC for 14 minutes. Once baked let them cool at room temperature.