Sweet and colourful macarons are a feast for the eyes, and they elevate even the bleakest of weekday coffee breaks.

 

150g icing sugar

150g almond flour

150g caster sugar + some water

2 egg whites

35g caster sugar

 

Sift the icing sugar and the almond flour into a bowl, mix well. Boil the water and caster sugar until the sugar melts and the mixture reaches 121°C. Whisk the egg whites and the rest of the caster sugar until soft peaks form when the whisk is removed. Add the melted sugar and whisk until the mixture has cooled. Add the egg white mixture to the almond flour and icing sugar mixture, and whisk together gently. Line a baking tray with baking parchment. Pipe the macarons onto the parchment in rounds and let them dry for a moment. Bake at 140°C for 13 minutes.

 

Fill with lemon curd or the filling of your choice.