Macaroons

1 Sift the almond flour and the icing sugar. Mix it in a bowl. 2 Measure 110 g of egg whites and 30 g of sugar and whip on high speed on a mixer until you have a nice fluffy merengue. 3 Put the water and 300 g of sugar into a pan on the stove. Let the mix come to a boil, and carefully measure the temperature until it reaches 113°C. Then slowly mix in the warm sirup with the merengue. Let the mixer run on medium speed and take your time with this process. 4 Carefully mix in the flour and icing sugar with the merengue. It is important not to leave any lumps. At the end, mix in the last 50 g of egg whites. This will smoothen and liquidise the mix slightly. 5 Put the mix into piping bags, and pipe out on silicone mats fitting a 1/1 GN tray. They should be around 3-4 cm in diameter when piping. 6 Let the macaroons rest on the trays for 25-30 minutes before baking.