* 2-3 days beforehand, prepare the egg whites and keep them in the fridge in a container covered with cling film. Six hours after use, take them out the fridge.
* Carefully mix the icing sugar and ground almonds together and pass them through a sieve.
*Whisk the egg whites with a pinch of salt and 2-3 drops of lemon juice until it holds its shape in soft peaks. Lower the speed of the electric whisk to minimum and slowly add the caster sugar. Then add any colouring in powder and/or aromas (from the tip of a teaspoon).
* Combine the almonds and sugar mix with the whisked egg whites in three of four stages, mixing well after each addition. To do this, it is best to use a palette knife. At the end of the mixing, the mixture should hold its shape like a "ribbon" when dropped from the palette knife. This way you can judge whether you have completed the task successfully!
* Fill a forcing-bag with the mixture and pipe out on the baking-sheets forming small circles about three or four centimetres apart. Leave to rest at room temperature for at least an hour.
* Place into a fan oven which has already been heated to 150° C, cooking them for 14 minutes. When taking the macaroons out of the oven, transfer them immidiately, still attached to the baking-sheets, on to a cold surface. The rapid change of temperature will make it easier to detach them. Leave them to rest for about an hour.
* Carefully detach them and lightly press the underneath of esch one. At this point, you can give free rein to your creativity, filling them as you wish. For example, they are excellent flavoured with vanilla with a dusting of cocoa added just before putting them into the oven. A filling can be made with 150 grams of plain chocolate and 65 grams of milk to which has been added 25 grams of virgin olive oil cold...and why not, a pinch of Cayenne pepper!
I love macoroons!
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