https://tasty.co/recipe/macarons

4 Large Egg Whites
2 cups (300g) confectioners' (icing) sugar
A few drops of red food colouring
1 cup (150g) finely ground almonds
1/2 cup (120g) mascarpone cheese
6 tablespoons raspberry preserves (jam)

4 Large Egg Whites 2 cup s (300g) confectioners' (icing) sugar 1 cup (150g) finely ground almonds 1/2 cup (120g) mascarpone cheese 6 tablespoons raspberry preserves (jam)

Line three large baking sheets with parchment paper
Beat egg whites in mixer on medium until frothy.
Gradually beat in the sugar until thick and glossy.
Add food colouring with the final addition of sugar.
Beat until the mixture is light pink with no streaks.
Use a large metal spoon to fold in almonds.
Transfer to piping bag and pipe out 40 circles approx 5cm in diameter in trays, leaving 2.5 cm gaps.
Put sheets in a cool dry place and allow to rest for ~30 minutes.
Macaroons will harden slightly and will not stick if you touch lightly with a finger.
Set oven to 350f/180c
Bake for 20-25 minutes, until risen and smooth on top.
If they begin to split, crack open oven door slightly to cool.
Remove from oven and let cool completely on the sheets.

Filling: Whisk mascarpone and jam. Sandwhich the macaroons together with the filling.