Measure all ingredients. Sift the almond meal and powdered sugar.
Place egg whites in a bowl, whisk the egg whites on a medium speed until foamy.
Slowly add in the caster sugar.
Continue to beat until the egg whites are glossy and have stiff peaks. This may take a while.
Add in the brown colouring and whisk until the colour is incorporated.
Sift the almond meal and powdered sugar into the egg white.
Slowly fold the dry ingredients into the meringue, until the batter flows of the spatular like lava and can form a figure 8 a few times without breaking.
Fill into a piping bag fitted with a round tip.
Using a circle template, pipe along the edge going around until you complete the circle. Don't linger while piping so that the circle is evenly piped.
Set aside to rest for 15-60 minutes, until a skin has formed on the macarons. Test by touching them with your finger, no batter should stick.
Mix the cinnamon and sugar together and sprinkle onto each of the macarons (skip this step if planning on making glazed donut macarons).
Heat oven to 150c/300F.
Place in the oven for 20 minutes. If the oven has hot spots, it is best to flip the pan every 5 minutes while baking.
Remove the macarons if they no longer move when pushed on their feet.
Set aside to cool completely.