sieve your almond flour and icing sugar. Make sure to sieve twice and disgard any big pieces

Separate your eggs. Make sure your egg whites are ROOM TEMP and not cold

put your egg whites in a steel mixing bowl and beat with an electric beater on medium speed until the egg whites are foamy

gradually add in your third of a cup of castor sugar and your pinch of salt

continue to beat medium to high speed. The beating process should be done for around 10 mins until the egg whites hold a very stiff peak when you remove the beater the egg whites should hold upside down

add in any colour or flavour and mix with a spoon gently

FOLD in your almond flour and icing sugar GRADUALLY a third at a time. DO NOT OVER FOLD . DO NOT UNDER FOLD as they will flop and not get their pretty little feet. Fold in until the consistancy is that of lava. around 30 folds is enough

place your mixture in a piping bag and pipe onto a silicon mat or parchment paper around 1 inch circles

TAP YOUR TRAY ON THE COUNTER TO RELEASE ANY AIR BUBBLES VERY IMPORTANT

leave the tray for 40 minutes - an hour to stand somewhere where it is NOT humid or hot

preheat your oven to 150 - 160°F celcius

place the tray on the centre rack of the oven. For around 8 -12 minutes . Feel them half way through if they begin to remove from the parchment or silicone theyre ready

allow to cool completely. Fill your macarons with buttercream or ganache of your choice.

macarons are best eaten 24 hours - 48 hours from time of making them . enjoy