1 cup Icing sugar
3/4 cup Almond flour
2 Egg whites, at room temperature
1/4 cup Castor sugar
Red food colouring (optional)
115g Butter, softened
1/2 cup Icing sugar
1/4 teaspoon Nutmeg, grated
3 tablespoons eggnog
Line 2 baking trays with baking paper. If you can find a small circle trace around it on your baking trays so you have a guide for piping macarons.
Blend the almond flour and icing sugar, and then sift twice to remove any large bits. Preheat the oven to 175'c.
In a super clean bowl whisk egg whites until foamy. Then slowly add the 1/4c cup of castor sugar. Beat until soft peaks form. Add 2 drops of red food colouring as you finish beating. Don’t over beat the mixture!
Carefully fold in the sifted flour mix, in batches until fully incorporated. Scoop into pastry bag fitted with a round tip. The batter should slowly begin to drip out gently without any added pressure. Pipe the mixture into 2.5cm circles on your baking paper, about 1.5cm from each other. Bang the tray firmly on the kitchen counter. Then sprinkle grated nutmeg on top of each macaron shell. Let the macaron rest for 15mins to create a thin film on top. When the first tray is ready drop the oven tem to 160'c and place tray on the middle rack. Bake for 10mins. Remove from the oven. (now this next step may seem a bit over the top, but its works) heat the oven back up to 175'c before inserting your next tray and drop it back down to 160'c. Let all the macarons cool before matching them together (if you used a template they should be quite similar) and filling.
For the filling mix all the ingredients together to form an icing. Pipe into the middle of the macarons and serve.