Step 1

1 Place the ground almonds, icing sugar and half the egg whites in a stand mixer and mix together to form a smooth paste. Remove from the bowl and set aside. Clean the mixing bowl and paddle thoroughly

Step 2

2 Place the remaining egg whites in the clean bowl and begin to whisk on low speed

Step 3

3 Place the caster sugar and water in a pan and heat gently to dissolve the sugar. Once dissolved, increase the heat and use a sugar thermometer to monitor the temperature of the sugar syrup. When the temperature of the sugar syrup has reached 105˚C, increase the mixer speed to high and add the remaining 20g of caster sugar to the egg whites to help stabilise the meringue

Step 4

4 Once the sugar syrup has reached 118°C (soft ball stage), reduce the mixer speed to medium and gently pour the hot liquid into the egg whites in a slow, steady stream. Increase the mixer speed to high and mix for 1 minute. If colour is required, reduce the speed to low, add the desired food colouring and whisk until combined, or until the meringue has cooled to blood temperature and is thick and glossy

Step 5

5 Fold one third of the meringue into the almond mixture with a spatula and mix carefully until incorporated

Step 6

6 Repeat with another third of the mixture and when incorporated, fold in the remaining meringue and mix until smooth and shiny

Step 7

7 Pour the mixture into a piping bag fitted with a plain 10mm nozzle and pipe 45mm rounds on to baking trays lined with silicone baking paper. Leave to rest at room temperature for 30 minutes so that a dry skin forms on the top of the macarons

Step 8

8 While the macarons are resting, pre-heat the oven to 130°C/gas mark ½. Place the baking trays in the oven for 17–18 minutes until the macarons are easily peeled off the paper. Allow to cool completely before filling and decorating

Step 9

9 For the buttercream, pour the egg whites into a mixing bowl and mix on a medium speed

Step 10

10 Place the caster sugar and water in a pan and heat gently to melt the sugar. Once melted, increase the heat and use a thermometer to monitor the temperature of the sugar syrup

Step 11

11 When the temperature of the sugar syrup reaches 118°C, gently pour the hot liquid into the whisking egg whites in a slow, steady stream. Increase the speed to high and continue to mix until the meringue has cooled to blood temperature

Step 12

12 Add the soft butter a little at a time and continue to whisk until smooth and fluffy

Step 13

13 Add any flavouring and colouring required and use the mixture to sandwich 2 macaron shells together