Macarons

Tip the icing sugar and almonds into the bowl of a food processor and blend for 30 seconds until thoroughly combined - set aside

Tip the egg whites into a spotlessly clean and dry mixing bowl

Add the salt and, using an electric handheld whisk, beat until they will only just hold a stiff peak

Continue to whisk at medium speed while adding the caster a teaspoonful at a time

Mix well between each addition to ensure that the sugar is thoroughly incorporated before adding the next spoonful - the mixture should be thick, white and glossy

At this point you should add any food colouring paste you are using

Dip a cocktail stick into the paste and stir into the mixture, mixing thoroughly to ensure that the colour is evenly blended - scrape down the sides of the bowl with a rubber spatula

Using a large metal spoon, fold the ground sugar and almond mixture into the egg whites

The mixture should be thoroughly incorporated and smooth – this can take up to 1 minute

When it is ready, the mixture should drop from the spoon in a smooth molten mass

Fill the piping bag with the mixture and pipe evenly sized rounds – about 5 cm/2 inches across – onto the prepared baking sheets

Tap the bottom of the baking sheets sharply, once, on the work surface to expel any large air bubbles

You can scatter edible decorations, liquid food colouring etc. onto the unbaked macaron shells at this stage

Leave the macarons for at least 15 minutes, and up to 1 hour, until they have “set” and formed a dry shell - they should not be sticky, tacky or wet when tested with your fingertip

Preheat the oven to 170'C/325'F/Gas mark 3

Bake the macarons on the middle shelf of the preheated oven, one sheet at a time, for 10 minutes - the tops should be crisp and the bottoms dry - leave to cool on the baking sheet for a minimum of 30 minutes and up to an hour

Once baked, cooled and filled, cover the macarons and leave in the fridge or a cool place for 30 minutes before serving

If your macarons aren’t perfect the first time, don’t give up – practice makes perfect!