120g Almond meal
200g Icing sugar
3 Egg Whites
Red gel colouring
Black icing for decoration
White icing for decoration
Sift icing sugar and almond meal together 3 times in a bowl, discarding any large lumps. In a kitchenaid bowl (or in a bowl with an electric whisk) with the whisk attachment, whisk egg whites until soft peaks, add sugar gradually and whisk until firm peaks. Fold egg whites into the flour mixture until just combined. Separate mixture into 2 equal lots. Add 2-3 red food gel drops into one mixture and mix until mixture flows back into the bowl and is glossy. Mix the other mixture together so it's the same consistency as the red. Place mixtures into 2 separate piping bags ( i use plastic ones that you have to cut the end with scissors, as this helps me control what size nozzle i cut ( see pic below)
On a large baking tray line with baking paper and trace 4cm diameter circles using a round cookie cutter ( you can use a small glass base, or anything round for the size macaron you want). Pipe a semi circle of the red batter onto your traced circle and fill it in, then use the white batter to complete the other side of the circle ( see pic below) the end result you should have a full circle with half red and half white batter. Continue until all batter is used up ( i got a few extra little ones with the leftover batter)
Let macarons sit on the kitchen bench for 30mins to create a film over the top, once macarons are dry to touch bake in a preheated 160'c oven for 20mins. Remove from oven and let them cool before removing from the baking paper.
To decorate on half of the macarons place a line through the middle of the shells (the joining line is a great guide!) Put a dot of white icing in the middle to create the middle white ball, then using the black icing trace around the white ball.
There you have it! A pokemon pokeball!