• Weigh out the 100 grams of caster sugar and set aside for later.
• Mill the almonds with the icing sugar for 30 seconds on speed 10 and set aside. (This is your Tant pour Tant)
• Thoroughly clean out your TM bowl, lid and butterfly. The method I use is to take it all apart, wash all the components and put it back together. Dry the contacts underneath and place it back into the cradle with the butterfly in place.
• If you're still not confident that all the oil from the nuts has gone, fill the TM bowl with about a litre of water and approx. 100ml of vinegar. Set to speed 3 at Varoma temp for 5 mins.
• Once it’s done pour the contents out over the lid and leave to dry on a drying rack. This shouldn’t take too long to the TM bowl should be hot, and I would prefer to air dry but if you’re in a hurry use a fresh, clean tea towel or paper towel
• Place the egg whites in the TM bowl with the Butterfly in place. Set to speed 4/2 minutes (or more if needed), working quickly scrape down the sides with a very clean spatula and start again for another 2 minutes on speed 4 but this time slowly rain in the castor sugar and then your colour (if you're using one). You may need to go a little longer to create stiff glossy peaks.
• At this stage remove the whites from the TM bowl into another clean bowl and add 1/3 of your tant pour, once this is mixed through, add the rest.

Now it's time to pipe your mix.

• Once the consistency is right, fill your piping bag fitted with an 8mm tip and pipe into rounds on a Silpat mat or baking sheet.
• Set the temperature of the oven to 150c
• Leave to form a crust (or dull finish) before putting in the oven. This may take up to 30 minutes depending on the atmosphere in your kitchen.
• Once the macarons are cooked, (approx. 12 to 25 mins) drizzle some water under the baking sheet and allow to cool.

If you want to add colour to your mix you have to do this at the time when you mix your meringue and tant pour tant together. You don’t want to over beat or under beat your mix.