French Macarons

Ingredients

1.	Place egg whites and caster sugar in a mixing bowl and whisk until stiff peaks form. Colour with gel paste
2.	Sift ground almond and icing sugar together, then fold into the whipped egg whites until smooth and viscous, careful not to beat or you will knock all the air out and have flat macarons
3.	Pipe an even number of small rounds for each colour, on a lined baking sheet.
4.	Tap the tray on the worktop then set aside for an hour to form a skin
5.	Once the surface is no longer sticky, bake in a pre-heated oven for 12-13 minutes at Gas Mark 3 / 325°C / 160°F