Sieve almond powder and sugar powder with 21g of rose arom and egg whites.
Whip the remaining egg whites just enough to leave a slight bubble mark.

Add water and sugar to a pot and boil over medium heat to 118 degrees to make syrup. (If it is difficult to measure, boil for about 20 to 30 seconds based on when the syrup starts to boil, and then turn off the heat if you do not see sugar crystals.)
Whip the syrup slowly over the bowl wall to make an Italian meringue that slightly bends the tip of the beak when lifted.

Add the food coloring you want and whip lightly (I used the Wilton pigment red). Don't put all the pigments at once, but adjust the color by adding little by little with a toothpick.)
Add 1/2 Italian meringue and some food coloring and mix.

Add the rest of the Italian meringue and mix well until the dough falls slowly as you lift it with a spatula until the dough falls into zigzag shape.
Place the dough in a piping bag with a round tip, squeeze it to 2.5-3cm in diameter, and dry the dough.
Bake for 12 to 13 minutes in an oven preheated to 150 degrees if the surface does not smudge.

Gently beat butter at room temperature.
Add sugar powder and whip about 3 minutes.

Add the rose-arom and milk and whip for another 2-3 minutes, controlling peeling.
Complete macaroons by sanding peeling on a cold cork.