Mix together and sift the icing sugar and ground almonds. Beat the egg whites until stiff, adding half of the 50 grams of superfine sugar when the foam begins to form and the other half when stiff peaks form.
Add the powdered dye (more yellow than red to make orange). Use a spatula to fold the powder into the egg white meringue.
Using a pastry bag with a plain tip, pipe out rounds about 1 inch in diameter in a staggered pattern on a Silpat baking mat. Sprinkle the maple flakes over the macaroons.
Let sit for 30 minutes to allow a crust to form. Bake for 15 minutes on two identical baking sheets in an oven preheated to 300° F (150° C). Reduce setting to 250° F (125° C) and continue to bake for 18 minutes.
Blend the sugar and maple syrup into the softened butter. Whisk to form a light spreadable texture and use as a filling between two macaroons.
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