Age the egg whites on the countertop for a day or two. Then microwave it for 4 seconds plus another 4 seconds.

Beat the egg whites with low speed for a minute with a pinch of salt. Add a third of the caster sugar and beat for another minute. Continue with the other two third of the caster sugar.

Continue beating for three to four minutes with a medium speed until it forms soft peak.

Stop beating and add a drop or two food coloring. Use spatula to fold in the color. Five folds will do.

Mix the icing sugar and almond meal. Put in the food processor for two minutes. Sift before adding to the beaten egg whites.

Add half of the mixture into the beaten egg whites. Fold five times. Add the rest of the mixture and fold another 40 to 50 times.

Make sure that the mixture not too runny or not too thick. It should flows like lava.

Put the mixture into the piping beg. Use nozzel no 11 or 12.

Pipe around 1.5 inches in diameter, 1 inch apart on a baking paper in a tray.

Tap the tray four to five times on the countertop. Leave until they form shell for about 30 minutes to an hour. This depends on the humidity of the kitchen.

Bake for about 18 to 20 minutes at 155 degress celcius or until they don't stick on the baking paper.

Let them cool before sandwiched them.

It is best that the macarons are make during a hot dry day.