Adapted from recipe in Donna Hay Magazine Issue 59 Oct/Nov 2011
1 1/4 (200g) cups icing (confectioner’s) sugar
1 cup (120g) almond meal
3 eggwhites, at room temp
1 tablespoon caster (superfine) sugar
Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit).
Sift the icing sugar and almond meal into a bowl and mix to combine. Set aside.
Place the eggwhites and food colouring in an electric mixer and whisk on high for 30 seconds.
Add the caster sugar and whisk until stiff peaks form.
Fold through the almond meal mixture in two batches until smooth.
Place the mixture in a piping bag fitted with a 1 1/2cm plan nozzle and pipe 4cm rounds onto baking trays lined with non-stick baking paper.
Lightly tap trays.
Allow to stand for 20 minutes or until a “skin” forms on top of the macarons.
Reduce temperature to 130 degrees Celsius (260 degrees Fahrenheit) and bake macarons for 17-18 minutes or until crisp on the outside and moist in the centre.
Allow to cool completely on trays.
Spread half the macarons with your chosen filling and sandwich the remaining macarons.