1 1/2 cups (375 ml) ground almonds

1 cup (250 ml) icing sugar

3 egg whites

Red liquid food colouring (not gel), 8 drops for pale pink macaroons or 24 for dark

1/2 cup (125 ml) sugar

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.

In a food processor, process the almonds and icing sugar into fine powder, about 2 to 3 minutes. Set aside.

In a bowl, beat the egg whites with the food colouring until soft peaks form. Gradually add the sugar, beating constantly until stiff peaks form. With a spatula, firmly combine with the ground almonds mixture and mix until the meringue fall and soften slightly.

With a pastry bag fitted with a 7-mm (1/2-inch) in diameter plain tip, shape 2.5-cm (1-inch) in diameter macarons, spacing them about 5-cm (2-inch) apart. (The batter should fall slightly. Otherwise, it is not quite soft enough. Remove from the bag and mix again). Hit the baking sheet flat on a work surface two or three times to slightly spread the batter.

Bake, one sheet at a time, for about 12 minutes, leaving the oven door ajar with a wooden spoon. The macarons should not brown. Cool completely on the baking sheet. (For smaller macarons, bake from 8 to 10 minutes. They should therefore be baked on two different baking sheets.)

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