Italian Macarons

Line two baking trays with baking paper. Trace approximately 60 x 4cm/1.5” circle shapes on the underside if desired.

Combine almond meal and icing sugar in a food processor. Blitz for 3-5 seconds to grind into a fine powder - no longer because the almonds may begin to release oil and make the mixture stick together. Remove from the processor and sift 2-3 times, discarding any large pieces of almond that are left in the sieve.

With the sifted almond mixture in a medium-sized bowl, add half of the egg whites and mix with a spatula until fully combined into a paste-like consistency. At this stage the colouring and flavour of choice can be added- vanilla, rind, flavour oils, essence. Remember the colour will fade significantly, so overestimate the colour.

Place the remaining 50g egg whites in the bowl of an electric mixer with the whisk attachment. Beat on high until the whites become frothy and almost make peaks.

Combine the white sugar and water in a small saucepan and place over a medium-high heat. Stir occasionally until the mixture boils, continue to cook until it reaches 115°C/240°F on a thermometer. Immediately remove from heat, turn the mixer back on high and slowly stream in the hot sugar mixture, aiming for where the whites meet the side of the bowl. Do not pour on the whisk, as it will splatter the sugar. Once all the sugar has been added, continue to beat the meringue mixture until the sides of the bowl have cooled down and the mixture holds medium peaks.

Place a large spoonful of meringue into the almond paste bowl and stir/fold together until incorporated - this will loosen up the paste so it is easier to fold in the remaining meringue. Place the remaining meringue into the almond paste bowl and begin to incorporate. The aim in the mixing is to remove a lot of air from the mixture. Run your spatula around the full perimeter of the bowl, and then cut through the middle, almost squashing it against one side. Continue this motion until there is no visible meringue left - be sure to scrape the very bottom of the bowl to ensure there are no clumps of almond paste. Keep folding/stirring until when you lift your spatula out of the bowl, the mixture falls in a ribbon-like way back into the bowl. You should be able to make a figure-eight pattern with the ribbon as it falls.

Prepare a piping bag with a 1cm (1/2”) round tip. Fill the piping bag with the macaron mixture - this is best done in 2 batches, and pipe small circles onto your prepared baking trays, around 4cm/1.5” in diameter. When you finish piping a circle, flick the piping bag slightly to flatten any peaks created. Continue until all the mixture is used.

Preheat oven to 140°C/275°F.

Gently tap the trays on a flat surface 3-4 times to release any air bubbles inside the shells. Let sit at room temperature for 20-30 minutes, or until a matt skin has formed and you can gently touch the shells without getting any mixture on your finger. This time will vary depending on the temperature of your kitchen, the level of humidity and the weather. Do not skimp on this step because it is the defining factor in achieving those picturesque ‘feet’!

Bake the shells for 12-15 minutes, until when you give the top a gentle nudge, it does not move away from the ‘feet’. Remove from the oven and let cool on the baking tray until room temperature.

To make the filling, combine butter, icing sugar and milk in the bowl of an electric mixer with the paddle attachment. Beat on high until smooth and fluffy, add flavour and colour as desired and beat again until combined.

Transfer to a piping bag with a 1cm (1/2”) round tip. Pipe a dollop on the flat side of one shell, and gently press another similar sized shell to the other side. Repeat until all is used.

Enjoy your hard work!