Step by step method

1. Preheat the oven to 160°C. 'Whizz' the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy. At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.
3. Fold half the almond and icing sugar mixture into the meringue and mix well.
4. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula.
5. Spoon into a piping bag fitted with a 1cm plain nozzle.
6. Line two baking trays with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good 'foot'. Leave to stand at room temperature for 10 - 15 minutes to form a slight skin. This is important - you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
7. Meanwhile, make the fillings. In a bowl, beat the Stork Bake until light and fluffy, then beat in the icing sugar. You can now add flavouring or nuts, and colour. Use to sandwich pairs of macaroons together.