Sift together the almond meal and powdered sugar a few times to aerate and remove any lumps

Make the meringue and add food color if using. Whip until stiff peaks form, but do not overwhip.

Fold in the sifted almond meal and powdered sugar, and mix until it reaches the right consistency.

You want the batter to fall off the spatula like lava, and hold a figure 8 pattern without breaking.

Pipe out your macarons on your prepared sheet, then bang to flatten. Add sprinkles if using!

Leave the macarons to dry and then bake until they lift cleanly from the parchment paper

Pipe buttercream between the shells, and sandwich them together to form the perfect macaron.