Method 

1. Line 2 baking trays with baking parchment.  As a guide for piping draw a 5cm/2inch circle onto the paper
2. Mix the almonds and icing sugar together in a food processor
3. Whisk the egg whites gently until stiff peaks form when the whisk is removed
4. Slowly whisk in the cream of tartar and caster sugar into the egg whites
5. Fold in the almonds and icing sugar with the food colouring gently.
6. Spoon the mixture into a piping bag fitted with a plain 1cm/ ½ inch nozzle
7. Pipe 5cm/2inch circles onto the lined trays allowing room for expansion during cooking.  If the tops are not smooth, use a wet finger to level the tops.
8. Tap the trays to expel any air bubbles and leave the macaroons for 1 hour.  When they are no longer sticky they are ready to go into the oven.
9. Bake at 160°C conventional oven, centre shelf (you may need to interchange the trays halfway through cooking), 150°C fan oven, and gas 2.
10. The macaroons will still be soft and chewy in the centre but set on the top
11. Carefully remove from the parchment to cool

The macaroons are delicious as they are but can be sandwiched together with some chocolate ganache.

1. Melt 100g chopped dark chocolate with 100ml double cream gently, stirring occasionally until smooth.
2. Allow to cool completely and then use to sandwich the macaroons together and chill before serving.