Mix water with Potatowhip and Gelespessa and blend for one minute to ensure proper integration.
Separate the mixture in two equal parts.
Pour half of the mixture into a bowl and whip with the Kitchen Aid.
When it is well whipped, add icing sugar in three times, as if it was a French meringue, while still whipping.
Meanwhile, mix the second half of the mixture with Macaron Mix and Yellow Colouring Powder, obtaining a marzipan.
Once whipped, combine a third of the meringue in the marzipan to obtain a lighter base.
Integrate well with a silicone spatula and add the rest of the meringue with surrounding movements to preserve the air inside.
Arrange the result in a pastry bag with a smooth 5 mm nozzle.
Pipe macarons of the desired size on a silicone mat.
Let dry for 30-45 minutes.
Bake at 150ºC for 9 minutes.
Cool and set aside the macaron cookies.