METHOD

Whisk the aged egg whites with the cream of tartar and one third of the sugar until you achieve a medium peak. Gradually add in the remaining sugar and continue whisking to allow the sugar to dissolve. Add the food colour a drop at a time until you achieve your desired colour. Combine the icing sugar and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Fold the almond and icing sugar mixture through the meringue. Place the meringue in a large bowl and fold through the sieved almond mixture by hand, until the mixture is smooth and shiny. Pipe 30mm macarons on a flat tray lined with a Silpat mat and sit at room temperature for 20 minutes before baking. Place a second tray underneath the macarons prior to baking. Bake at 150°C for approximately 10-13 minutes.