An indulgent and delicate classic french dessert made with almonds and sugar
Preheat the oven to 135'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a sieve and shake through to achieve a lump-free powder avoiding pressing heavily.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar syrup has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture. Add a spoonful of the meringue mixture, mix together and then fold in the rest of the meringue.
Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface.
Transfer to the oven and cook for about 3-4 minutes until the shells develop "feet". at this stage, open the oven door to release excess steam and if needed, to turn the tray around for a more even cooking.
Continue baking for another 7-9 minutes but making sure the shells don't turn brown on the edges.
Once out of the oven, let the shells cool down completely before filling.
«Always use powder food colouring for macaroons as liquid and some gel ones will affect the consistency of the mix»