Preheat the oven to 325 degrees F and line two baking sheets with parchment paper or a silpat
In the bowl of a food processor combine the almond flour (115 grams) and the powdered sugar (200 grams) and pulse for one minute or until all is combined and smooth
In the bowl of an electric mixer combine the egg white and egg white powder and whisk on high speed until the egg whites are soft peaks
Remove the bowl from the mixer and sift the almond flour and powderd sugar mixture over the top of the meringue and gently fold the meringue until smooth and you can make ribbons with the batter, but do not overmix
Transfer the batter into a piping bag and pipe 1.5 inch rounds about 2 inches apart on the lined baking sheets
Add sprinkles to the top of each piped cookie let the macarons sit on the baking sheet for 20-30 minutes to dry out before baking (this is very important...do not skip this step)
Bake for 11-12 minutes, turning the baking sheet half way through
Remove the macarons from the oven and allow them to cool completely for 20 minutes before filling