Sift together powdered sugar, coconut flour and cricket flour. Add in 55 g of egg whites and mix until mixture is soft and wet.
Take second addition of egg whites and whisk in mixer until they reach soft peaks.
At the same time, bring sugar and water to a boil and cook until it reaches 116 C or 240 F.
Stream hot sugar in the mixer with the whipped egg whites while mixing on low. Once streamed in, switch the mixer to high and whisk until cool.
In three additions, add the whipped whites to the coconut and cricket mixture and fold in gently.
Once no white streaks remain, add macaron batter to a piping bag and pipe immediately into small rounds on a lined baking sheet. Bang the trays to remove any air bubbles from the batter.
Leave to rest 1-2 hours until a matte skin has formed on top. Once skin has formed, bake at 150 C, 300 F, for 12-17 minutes.