• Firstly measure almond powder, icing sugar to a bowl, place it in a food processor and blend for 30 seconds until well blitz, sieve the mix and discard the large particles. Repeat this process 3 times.
• Place the well-sieved almond powder and icing sugar mix into a large bowl, add egg white and mix well with a rubber spatula to make a paste

Meringue

• In a small bowl place the sugar, water and bring to a boil. The temperature must hit 117C. Once it reaches the temperature take it off the fire

  When bringing the temperature up to 116c use a wet brush around the pan so the sugar will not crystallise on the side.
• In a cake mixing bowl with the whisk attachment, place the second batch of egg whites and whisk until soft peak, then slowly pour the sugar syrup from the corner of the mixing bowl while whisking it

  It is important not to stop whisking at this stage also pour it gently and slowly and not all at once. This will make sure the eggs will not curdle or cook
• Let the whisk run for 10 minutes or until the mixture is cooled down.

  This step is very important, when you touch the outsides of the mixing bowl it is important that the mixing bowl is cooled down and not hot to touch
• Gently incorporate the whisked egg white ( Meringues) into the almond mix and fold it gently until well incorporated
• Add in the desired food colouring and make sure it is well incorporated
• Once done, using a round nozzle, pipe the macarons into a silicone mat or baking paper leaving about 1cm distance in between.

  See the above blog post for more tips on how to pipe
• Let it rest for one hour. In the meantime, pre-heat your oven to 140C conventional oven.
• Bake for 6 mins on one side then turn the tray and bake for 6 minutes. 12 minutes in total, take it out and let it cool down completely before removing them from the tray.
• Fill it with vanilla buttercream or any other filling of your choice and serve it