Let me start off by saying, that there is a huge difference between a macaroon and a macaron. The difference is simple, the macaron is the fashionable and colourful sandwich cookie made out of italian meringue goodness, whereas, the macaroon is a chewy, coconutty tower that exudes a golden crisp exterior. The macaron in my opinion, is a simple recipe yet for some or other reason, the outcome may not always be what you expected when going into the oven. I think the key to a good macaron, would have to be the correct temperature of your oven. Its the best dessert to experiment with flavours and colours, so have fun with it.
Recipe: Italian Meringue Macarons
200g ground almonds 80g water
200g icing sugar 80g egg white to adjust consistency
135g egg white food colouring
270g caster sugar
Preheat your oven to 130-140 degrees. Sieve together the dry ingredients.
Whisk the egg white, and while this is slowly whisking to a white fluff, boil the caster sugar and the water to about 110 degrees (you will need a thermometer).
Once this is at the correct temperature - the sugar should be clear and smelling overly sweet, add this to the whisking egg whites and watch the egg whites rise to almost the brim of your mixer.At this point add a few drops of food colouring.
Fold in the dry ingredients in four inclusions, gently. Then using a round nozzle, pipe the macaron mixture onto a silpat mat (this mat allows the macarons to not stick to the surface) to the size of an average coin.
Put it into the oven for about 10-14 minutes and let it cool for a while before removing.