Macarons

• Sift the ground almonds and icing sugar until well combined. Mix and grind again.
• Add the egg whites first. It is convenient to separate the whites from the yolks the day before.
• Make a syrup at 121 °C and pour the Italian merengue over the stiff egg whites.
• Once warm, add the blended ground almonds, icing sugar and egg whites.
• Spoon the macaroon mixture into a piping bag fitted with a number 6 nozzle. Pipe circles onto the baking tray lined with grease proof paper.
• Set aside for 45 minutes at room temperature. The outside of the macarons must be crispy.
• Bake at 160 °C for approximately 8 minutes.
• The middle should be soft, as if it is not completely cooked.

Notes:

• You can fold in the food colouring and blended ground almonds, icing sugar and egg whites.
• They can be used to decorate cakes or can be consumed individually by joining two units with a filling, usually buttercream.