Combine the sugar and water in a saucepan and cook, without stirring, until the mixture reads 230° on a candy thermometer.
In a very large bowl, beat the egg whites until stiff. Slowly stir the sugar syrup into the egg whites and mix well. In another bowl, beat the egg yolks until thick and pale, and fold into egg white mixture, stirring well.
Pulverize the macaroons in a blende