Macarons

Method

• Line baking trays with baking parchment.
• Beat egg whites in a small bowl with electric mixer until soft peaks form. Beat in the caster sugar and food colouring.
• Fold in sifted icing sugar and ground almonds.
• Spoon mixture into large piping bag fitted with a 1.5cm plain tube and pipe 30 small macaroons onto the trays.
• Tap the trays on the work surface to allow the macaroons to spread slightly. Dust with icing sugar.
• Bake macarons in a preheated oven at 130°C for 20 mins. Allow to cool for 5 mins and then transfer to wire rack.
• The macarons can be eaten on their own, or sandwiched together with chocolate spread.