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1
Start by separating your eggs.
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2
You can discard the egg yolks or use them for something else perhaps a yummy, creamy carbonara?
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3
Beat them until they start to foam heavily, then add 1/4 of the sugar whilst continuing to beat.
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4
When combined, add another 1/4 and continue doing so until you have combined all the sugar.
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5
When youve combined that sugar, add your food coloring.
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6
Beat the egg whites and sugar until very stiff peaks form.
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7
Then youre done!
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8
Sift the flour and icing sugar.
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9
Add your finely grated chocolate and mix well.
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10
Add your vanilla (I use a vanilla sugar, which is a mix of vanilla bean and icing sugar), and once again mix it through.
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11
Mix half the egg white mixture with your flour mixture.
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12
Its gonna look incredibly lumpy but its supposed to look that way, so dont worry!
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13
Once youve combined that as well as you can, add the rest of the egg whites and mix until you have a smooth mixture.
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14
It might look a little gritty because of the chocolate but that is totally fine.
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15
Place your mixture in a piping bag and cut a hole at the bottom or use a round piping nozzle.
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16
Pipe macarons on a baking tray lined with baking paper.
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17
Bang the tray carefully on a counter to get rid of any airbubbles in your macarons.
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18
Let your macarons air dry for about 45-50 minutes.
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19
When you gently put your finger on them the mixture should not leave a trace on your finger!
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20
Bake for about 20 minutes at 280F fahrenheit or 140F celsius.
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21
Let cool completely before carefully peeling off the paper.
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22
The buttercream frosting is made by mixing softened butter, vanilla, icing sugar, a dash of milk, and some cocoa powder until you have reached a consistency you're happy with.
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23
Add a bit of salt to taste.
