1
["Combine almond flour and icing sugar in a food processor. Pulse for 30 seconds until light, airy and fine.", "Sift the icing sugar and almond powder mixture into a large mixing bowl and set aside.", "In a small saucepan, combine sugar and water. Stir until all the sugar is moistened. Try not to get any sugar up the sides of the saucepan as this will burn.", "Fit the saucepan with a candy thermometer and set over medium-high heat. Bring to a boil and cook until the thermometer reaches 238°F DO NOT STIR.", "Immediately after turning on the heat under the sugar, add egg whites to the bowl of a stand mixer, fitted with a whisk attachment and start to whip on medium speed.", "Once the egg whites are foamy, add the lemon juice and continue to beat until soft, rounded peaks form.", "When the sugar syrup is ready, pour into the whipping egg whites by gently tipping the saucepan into the space between the whisk and the side of the bowl, using the side of the bowl as a guide. You want a slow, steady stream of syrup to pour into the egg whites. You can pour the sugar directly down the inner side of the bowl, using the lip of the bowl as a rest, if it is easier on your wrists.", "Once all the sugar is incorporated into the egg whites, turn the mixer up and whip the egg whites until stiff peaks form and the bowl of the mixer is no longer warm.", "If you wish to add food colouring, add it now to the egg whites. The food colouring must be in powder or gel form, do not use liquids.", "Using a rubber spatula, scrape half of the egg whites out and fold into the almond flour mixture until fully combined.", "Fold in the remaining egg whites into the almond mixture and mix well.", "Now it is time to stir. This step is called ""Macaronnee"
