Add the egg white in a bowl and start beating. Step by step add the white sugar and keep beating until you have soft but stable peaks. Be careful to not over
beat the egg white.
Sieve the confectioners’ sugar and the ground almonds and add it to the egg white. Add the food coloring and mix careful so that the air stays in the
mixture.
Take a spoon and take a trial of the batter on a plate or piece of baking paper. If the surface holds peaks, continue beating for a while and then try again. It
should immediately flatten.
Fill the batter in a piping bag with a round flat tip. Pipe it on to a fresh sheet of baking paper and let it rest for 10 minutes. Be careful to leave enough
space between each disk.
Preheat the oven to around 130°C (hot dry air).
Bake the macarons for 12 minutes.
Take the macarons out and let them cool down at room temperature.
Once the disks are cold take a stuffing of your choice and sandwich another disk on top. I would suggest to use an Italian butter crème with vanilla taste. But
your favorite ganache or marmalade is also fine.
