Ingredients:-
80g egg white (at room temperature)
65g caster sugar
80g ground almond
140g icing sugar
egg yolk colouring
Filling
peanut butter (Lady's Choice)
Steps:
1. Sift icing sugar and almond together and set aside.
2. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
3. Stir constantly until sugar has dissolved and the mixture is warm to the touch.
4. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the colouring.
5. Continue to beat until medium stiff peaks (but not dry).
6. Gently fold in the sifted mixture in 4 portions into the meringue. Do not over fold. (Batter should be slightly thicker then cake batter.)
7. Spoon batter into a piping bag and pipe batter on to a baking tray lined with parchment paper and leave enough room between each macaron for expansion.
8.Let the macarons to rest for 30mins.
9.Preheat oven to 150C.
10.Bake a tray at a time for 25-30mins, depend on individual oven.
11.Remove macarons and cool on a wire rack.
12.Pipe peanut butter in the centre.
13.Sandwich with another macaron together.
14.Keep in the fridge to let the filling firm.
