Prepare a baking sheet with a silicone mat, a macaron mat or baking paper.
Sift almond powder and icing sugar before weighing out desired amount, mix together and sift again.
Beat your egg whites for 4 minutes then gradually add castor sugar and beat till stiff peaks form (the mixture should not move when the bowl is turned upside down).
Add a gel colour at this point if desired.
Sift almond powder and icing sugar mixture into the egg whites in 3 batches using a spatula to gently fold it in. When you are done folding in all the almond flour and icing sugar, fold till the mixture falls back into itself in 10 seconds and then fill into a piping bag fitted with a plain 1 cm nozzle.
Pipe macarons straight down while pressing your piping bag till the desired size is reached, remember to leave enough space between them as they spread when you bang the tray.
Once your macarons are piped, bang your tray on a hard surface till the air bubbles have popped.
Leave the tray to rest for approx. 15 minutes or until the macarons have formed a skin and do not stick to your finger when touched.
Bake for 24 minutes, once they are done, leave to cool on the tray for a few minutes and then remove. Pair the shells and fill as desired
This recipe yields approx. 48 pairs of macaron shells.
INFO & TIPS
check the temperature in your oven, it may not necessarily be the temp you set it too (use an oven thermometer)
use your baking tray upside down (better air flow)