Or as easy as they are going to get.

After trying numerous recipes, I have found that Lorraine Pascale´s recipe gives the closest result to a professional macaron. Check out the episode on: Lorraine Pascale´s Macarons. Through experimentation I have changed the recipe slightly.

125g Icing sugar

125g Ground almonds

90g Egg whites

2tbsp Water

110g Caster sugar

Before you start get all your ingredients out and weigh them. A good tip is to get the eggs you are going to use out of the fridge an hour or so before you start. It is much easier getting stiff peaks with fresh eggs which are at room temperature.

1. For the almond mixture, sieve the icing sugar and finely ground almonds into a bowl (if you have a blender you can blitz the ground almonds for a few seconds to make it even finer, but it‘s not crucial for a good result). Then add 40 grams of the egg whites to the almonds and mix to a thick paste.

If you want to add colour to your macarons I would do so now, this way it will not affect the merengue. A few drops of a good quality food colouring should do, in this case I‘m using a vibrant yellow for Lemon macarons.otos about? (Optional)

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