For the shells...
100g caster sugar
100g ground almonds
2 medium egg whites
Food colouring gel, any colour

For the filling...
150g unsalted butter, softened
75g icing sugar
A few drops of vanilla extract
To make...
Sieve the sugar and almonds into a large mixing bowl.
In a separate bowl whisk the egg whites and salt until they form soft peaks.
If you are making coloured macaroons, add your food colouring gel until you are happy with the colour. Whisk until the egg whites are very thick.
You should be able to hold the bowl upside down without the mixture falling out.
Gently stir in the sugar and almond mix. The mixture will lose some air and become quite loose again.

On some baking paper draw 10 circles as a guide for shape.
Then spoon on the macaron mixture into the middle of the circles. 
The mixture will spread so bare this in mind.
Preheat the oven to 140°C
Gently tap the baking tray to help the macaron mixture settle.
Bake the macarons in the preheated for 15 minutes.
The macarons are cooked when they feel firm and haven risen slightly.
Leave to cool on a wire rack whilst you make the filling.
Beat the butter until it is fluffy, then gradually beat in the icing sugar and vanilla extract.
Sandwich the macaroons together with the filling.

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