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1. Combine ground almond and icing sugar together. Sieve to remove lumps and large particles. Set aside.
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2. Whisk egg white till foamy using a handheld whisk. Add in half of sugar and continue to whisk till soft peak stage. Add in remaining sugar and continue to whisk till stiff peak stage.
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3. Add in half of almond mix til meringue. Fold in gently. Add in remaining almond mix and fold in till just combined. Consistency should be like thick batter.
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4. Place a 1 cm round piping tip into pastry bag. Fill pastry bag with macaron mixture.
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5. Pipe macaron mixture onto parchment paper. (You may place a stencil beneath the parchment paper to ensure uniform sized macaron shells).
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6. Hit the tray on the table top a few times to remove air and to smooth out the top. (At this stage, you may sprinkle on salt, cocoa powder, decorations etc.)
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7. Leave the batter to dry to form a shell. Approximately half to one hour in an air conditioned room but longer at ambient temperature with high humidity.
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8. Preheat oven to 150 Deg C (fan forced oven) for 15 minutes or till macaron comes off easily from parchment paper.
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9. Remove from oven. Cool on rack before removing. Store in airtight containers. Macarons can also be freezed for later use.
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Adapted from Palate Sensation Class
