1. Preheat the over to 120c
2. Blitz 190g almond meal and 170g icing sugar in a food processor until a fine powder
3. Heat a pot of water until lightly simmering over the stove. Combine 160g egg whites and 150g caster sugar in the bowl of a stand mixer. Cook on a double boiler until mixture comes to 50c.
4. Whisk on high until the bowl is cool to the touch (10-12minutes)
5. Sieve almond meal icing sugar into the meringue. Add desired colouring.
6. Whisk on low, scraping down the sides until a you can figure of 8 with the mixture.
7. pipe onto lined baking tray, bang tray to pop any air bubbles
8. place macarons in oven for 3 minutes with the door cracked
9. Close oven and bake at 145c for 15 minutes. Turn oven off, crack door and let sit in oven for 3 minutes before removing.

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