Champagne Macarons

150g ground almonds
150g icing sugar
150g caster sugar
55g egg white
55g egg white
Champagne flavoured frosting

• Mix the caster sugar and a little drop of water to moisten.
• Bring to the boil and cook to 118ºC until it turns into a soft ball.
• While waiting, start whisking first 55g of egg white.
• When sugar is at temperature, slowly pour into the whisked egg whites and whisk until cold.
• Meanwhile sieve the almonds and icing sugar and mix with the second batch of egg whites.
• When the meringue is cold, fold into the almond paste until it just holds its shape.
• Pipe rounds on to silicone paper approx. size of two-pence piece.
• Leave to rest at room temperature for 30 minutes.
• Bake at 130ºC (not fan) for 16 minutes.
• When cold sandwich together with frosting.