Get everything ready before you even start your mixer. Put everything in place. Having it all ready is crucial.Line two baking trays with baking paper. Fit your piping bag with a nozzle Put icing sugar and ground almonds in a food processor and run it for a few seconds. Stop the food processor and give the mixture a stir. Repeat for a minute or so. Sift the mix, discarding big pieces.When you have reached stiff peaks take one third of the meringue. Using a flexible spatula gently fold it together with the almond paste. Add more meringue and repeat until all the meringue is incorporated.Scrape along the side of the bowl and then through the middle of the mixture. Repeat until the macronage loosens. Be careful not to over mix the batter causing it to be too runny. To test if the batter is ready lift some batter and let it drop from the spatula. It should take about 10 seconds for itself to flatten again. If it takes longer than that the batter is probably still too stiff. If it flattens too quickly then the batter is likely to be too runny and the macarons won’t hold their shape when piped.
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