Step by Step Instructions

Step 1

Pre heat oven to 150C. Line baking sheet with macaroon circle template and baking paper

Step 2

Sieve ground almond, strawberry flavor powder and sugar into a large bowl. If you are using liquid food color, add when you are folding egg whites with almond.

Step 3

Using a mixer or electric hand whisk, whisk egg white until off white but still wet. Add in salt and caster sugar and whisk until stiff peak and glossy without over dry

Step 4

Add almond in three batches folding it gently into the egg white mixture. This is when you add food coloring.

Step 5

Mix batter until almond disappear and dough become thick and gooey.

Step 6

Put mixture into a piping bag or a storage bag with a round piping tip.

Step 7

Pipe dough on to baking paper following the circle template

Step 8

Tap baking sheet on the counter to remove air bubble and let it dry in a air conditioned room with as little moisture as possible

Step 9

When it is dry to the touch, it is ready to bake. Make sure oven is not too hot or your cookies will crack

Step 10

Bake for about 15-17 minutes depends on humidity. Remove from oven and let cool completely before peeling it off the baking sheet