Matt's Macarons

150g Almond Meal
150g Powdered Sugar (Not icing mixture, it has baking powder in it)
55g Egg Whites (For merginue)
55g Egg Whites (For TPT)
37.5g water
150g Caster Sugar
1g Powdered Egg white
Gel based food colouring (Don't use liquid food colouring, you'll end up with a very pale colour)

1.
Sieve together almond meal, powdered eggw whites and powdered sugar

2.
Stir 55g of egg whites through, it will take a while to evenly spread through, creating a thick sticky paste

3.
Whip the other 55g of egg whites to soft peaks and leave ready to add the hot sugar syrup

4.
In a saucepan, add the caster sugar, water and food colouring. Bring to 118C and then stream into the egg whites while mixing on high speed to make an Italian meringue. Beat until thick and fluffy, this should take 4-6 minutes and warm rather than hot.

5.
Mix the meringue into the almond meal mixture with a wooden spoon, you will need to knock a lot of the air out of the merginue so don't be afraid to be rough. After every minute of mixing, get a spoonful of the mix and drop it on some baking paper and leave it for 30s. If the peaks soften into a smooth disk, it's mixed enough, if not, keep mixing the batter, the more you mix it, the softer it becomes.

6.
Add the mixture to a piping bag, and pipe disks onto baking paper.

7.
Leave the disks in the open air for 30-60 minutes, they will be ready when you can touch a finger to the edge of one and have it not be tacky, if it sticks to your finger, it isn't ready.

8.
Bake for 16 minutes at 135C, leave them alone for 30 minutes for them to cool, like a cooking they will tear if moved before they reach room temp.