TWO DAYS BEFORE MAKING

Seperate the egg whites and store them in the fridge covered with plastic wrap with a few holes poked in them. Bring to room temperatue before using.

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On 2 pieces of parchment paper, make a template with 30 circles using a 2" cutter. Flip the parchment paper over.

In a bowl of a blender add the ground almonds and icing sugar and blend and refine or 3 minutes until the ingredients are completely incorporated together.

Sieve the mixture through a fine mixture to break up any remaining lumps.

Prepare a bowl of a stand mixer, ensuring it is exceptionally clean and dry.  Add the sugar and water to a small pot.

Begin to whisk the egg whites on medium speed until frothy.

While the egg whites are whisking, heat the sugar and water over medium heat to 244F (118C) to make an Italian meringue.

When the sugar water is at temperature, slowly drizzle the hot liquid into the foamy egg whites while the mixer continues to whisk.

Continue whisking the meringue until stiff glossy peaks have formed. It is essential that the peaks are stuff and stand upright if you lift the whisk.

Continue whisking until the meringue has reduced to 113F (45C) the stop whisking and add the almond mixture into the meringue.

Using a rubber spatula, fold the mixture using a "J" motion, sweeping around the edge of the bowl and cutting through the middle until it reaches "macaronage"; smooth, shiny, and flowing consistency.

Add in food colouring if using, adding one drop at a time until the desired colour is achieved.

Place the meringue into a piping bag and using a #5 round tip, pipe discs onto the prepared templates.

Gently tap the baking trays on the kitchen counter several times to release any air bubbles. Pop any remaining air bubbles with a toothpick.

Let the baking trays sit for 15-30 minutes (depending on humidity) until a skin forms on top and they are dry to touch. To test, lightly touch the surface to test for any stickiness. This step helps them develop their signature "feet" when baking.

Preheat the oven t0 284F (140˚C).

Bake the meringues for approxiatemyl 15 minutes until they release easily from the parchment paper.

Allow the macaron shells to cool completely before piping in your desired filling.

Fill with swiss meringue buttercream or chocolate ganache.

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