Step 1

Sift the almond meal and icing sugar into a bowl and mix in the fresh egg whites to form a paste.

Step 2

Place the caster sugar and water into a saucepan and place over a low heat. Stir until the sugar dissolves and then increase the heat to medium to bring the mixture to a boil. Add 4-6 drops of food colouring (or more) and then bring to 119°C. Remove from the heat, and the temperature of the syrup will continue to rise slightly and will need to be added to the whisked egg whites at 121°C.

Step 3

Place the old egg whites and the powdered egg white into the bowl of an electric mixer and whisk until combined and slightly frothy in appearance. Slowly pour the syrup (which should be at 121°C) into the bowl whilst whisking on a medium speed until the mixture is fluffy and glossy. Continue to whisk until completely cool.

Step 4

Fold one third of the whisked egg whites into the almond paste. Continue to gently fold in the remainder of the egg whites until thoroughly combined.

Step 5

Transfer the mixture to a large piping bag and onto a lined baking tray pipe 4-5cm circles approximately 2cm apart.

Step 6

Set the trays aside for 30 minutes until a skin forms on the macaron.

Step 7

Preheat the oven to 200°C and place the trays into the oven and immediately turn it off. Leave for 10 minutes and then turn the oven back on at 155°C for 10 minutes. Remove from the oven and allow to cool completely on the tray.

Step 8

Beat the softened butter and salt (if applicable) until smooth. Slowly add the icing sugar and continue to beat until light and fluffy.

Step 9

Fold in the crushed fruit tingles and then place the filling into a piping bag.

Step 10

Pair similar sized macarons together and place one face up.

Step 11

Pipe filling onto the macaron facing up leaving about 3-5mm around the edge.

Step 12

Place the other macaron on top and gently squeeze together, pushing the filling to the edge.

Step 13

Put the completed macarons in an air tight container in the fridge at least overnight. To serve, bring to room temperature by removing from the fridge approximately 20 minutes prior.