- Line 2 baking trays with baking parchment. As a guide for piping draw a 5cm/2inch circle onto the paper
- Mix the almonds and icing sugar together in a food processor
- Whisk the egg whites gently until stiff peaks form when the whisk is removed
- Slowly whisk in the cream of tartar and caster sugar into the egg whites
- Fold in the almonds and icing sugar with the food colouring gently.
- Spoon the mixture into a piping bag fitted with a plain 1cm/ ½ inch nozzle
- Pipe 5cm/2inch circles onto the lined trays allowing room for expansion during cooking. If the tops are not smooth, use a wet finger to level the tops.
- Tap the trays to expel any air bubbles and leave the macaroons for 1 hour. When they are no longer sticky they are ready to go into the oven.
- Bake at 160°C conventional oven, centre shelf (you may need to interchange the trays halfway through cooking), 150°C fan oven, and gas 2.
- The macaroons will still be soft and chewy in the centre but set on the top
- Carefully remove from the parchment to cool
The macaroons are delicious as they are but can be sandwiched together with some chocolate ganache.
- Melt 100g chopped dark chocolate with 100ml double cream gently, stirring occasionally until smooth.
- Allow to cool completely and then use to sandwich the macaroons together and chill before serving.