Assorted macarons

Whisk the egg whites in a bowl until foamy, add the granulated sugar and keep whisking to stiff peaks.

Sift the dry ingredients together in a separate bowl and stir; fold in the meringue half at a time, just until it has the consistency of a cake-like batter.

Divide into two bowls and colour and flavour each with extracts or food colouring; no more than two batches at a time.

Pipe onto a baking tray lined with parchment paper or a silpat and tap on the counter to release trapped air.

Let dry about 15 to 20 minutes.

Bake in a 300 degree oven about 15 minutes, until slightly hard and they do not jiggle when touched.

Cool 20 minutes before pulling off the tray, or they stick.

Fill, matching each filling to the shell colour.