Servings 20 / Prep time 20 mins, plus rest time / Cook time 18 mins

Macarons

1. Prepare two baking trays by lining them with greaseproof baking paper or a silicone mat.
2. Mix the sifted almond flour and icing sugar and set aside.
3. Using the whisk attachment on a stand mixer or a handheld whisk, whisk the egg whites until they start to foam.
4. Add the cream of tartar and continue whisking until soft peaks form.
5. While whisking, gradually add the caster sugar and whisk until stiff peaks form.
6. Mix in the pink gel food colouring until evenly distributed.
7. Fold in the almond flour and icing sugar until the mixture runs off your spatula in a continuous ribbon. You should be able to make a number eight with the batter and it will take 8-10 seconds to sink back into itself.
8. Spoon the macaron batter into a piping bag fitted with a round nozzle.
9. Pipe 3.5cm rounds onto your prepared baking tray, leaving a gap between each.
10. Bang the tray firmly on the counter to release any air bubbles, then pop any bubbles with a cocktail stick.
11. Rest the piped macarons for around 30 minutes, or until they form a skin.
12. While resting, preheat your oven to 160°C/140°C fan.
13. Bake one tray at a time for 18 minutes on the middle shelf. The macarons should form feet and be firm to the touch when ready. If they wobble or sink when touched they need more baking time.
14. Remove from the oven and leave on the tray for 15 minutes.
15. Gently remove them from the tray and place upside down on a cooling rack.

Filling & Decoration

1. With a handheld or stand mixer, beat the butter for 2-3 mins until pale and fluffy.
2. Add the icing sugar, along with the rose flavouring and milk (optional) and beat for a few minutes until smooth.
3. Mix in the pink food colouring until evenly distributed.
4. Pipe some buttercream onto the middle of half the macaron shells, leaving a gap around the edge.
5. Using a small flower piping tip, pipe flowers around the edges of the macarons.
6. Place a second shell on top.
7. Put the macarons into an airtight container and chill in the fridge overnight to mature.
8. Bring the macarons back to room temperature to serve.