1. Preheat your oven to 425°F/225°C.
2. Sift together the 250 g of icing sugar and the almond powder. Set aside.
3. Beat 50g of egg whites until stiff. Add the other half and continue beating the egg whites; add the 20 g of icing sugar.
4. When the egg whites are firm, incorporate the sugar-almond mixture. Add the food coloring.
5. Gently mix your dough, lifting the dough.
6. Fill a pastry bag with a plain tip.
7. Pipe onto a sheet of parchment paper small macarons of about 3 cm in diameter.
8. Let it crust (dry) for 2 hours at room temperature.
9. Bake at 425°F/225°C for 4 minutes, lower the temperature to 350°F/180°C and finish baking for another 4 minutes.
10. Garnish with cherry jam.