In the bowl of an electric mixer, beat the egg whites with the powdered sugar until light and fluffy. Fold in the syrup, almonds and food coloring. Place the wafers 1 inch apart on a baking sheet.
Using a teaspoon, place small heaps of the meringue on each wafer. Let the macaroons dry 2-3 hours at room temperature.
Preheat the oven to 140°C (approximately 275°F). Bake the macaroons about 20 minutes. Let cool, then dust with powdered sugar.