MACARONS

Impress everyone with these stylish treats

MAKES about 30 * PREP 30min, plus cooling * COOK 18min

* 200g (7oz) ground almonds

* 225g (8oz) icing sugar

* 150g (5oz) egg whites

* 70g (2½oz) granulated sugar

* 1tsp vanilla bean paste, optional * Food colouring paste of your choice

FOR THE BUTTERCREAM

* 150g (5oz) unsalted butter, softened * 250g (9oz) sifted icing sugar

* 1tbsp milk

* 1tsp vanilla paste

❶ Preheat oven to 170°C (150°C fan) mark 3. Line two large baking sheets with baking parchment, then draw on 4cm (1½in) circles, spacing 2.5cm (1in) apart. Flip paper so ink is underneath.

❷ Press ground almonds through a fine sieve until you have 115g (3¾oz), then sift over icing sugar and a pinch of salt. Set aside.

❸ In a freestanding electric mixer, beat the egg whites, granulated sugar and vanilla, if using, at medium speed for 3min. Increase speed to medium-high for 3min, then turn to maximum speed for 3min. Add a dab or two of food colouring (a little goes a long way) and beat at full speed for 1min.

❹ In one go, add almond mixture and, using a silicone spatula, fold together, counting folds. After 40 folds, the mixture should be well combined and move like lava.

❺ Transfer half the mixture to a piping bag fitted with a 1cm (½in) plain nozzle, then pipe mixture inside drawn circles. Repeat with remainder. Bang baking trays down against a work surface a few times (to burst internal bubbles). Bake for 18min until macarons peel from parchment (if not ready, cook for another 1min and re-test). Cool on trays.

❻ To make buttercream, beat together butter, icing sugar, milk and vanilla paste until combined. Use to sandwich together the macarons.