Grease baking trays and line with parchment paper.

Fit the Knife Blade to the Food Processor attachment.

Add almonds and icing sugar into the attachment.

Blend for about 10 seconds on speed Max, until fine powder has formed.

Sift the mixture into a clean bowl and set aside.

Fit the Whisk Tool.

Add egg whites into the appliance bowl.

Whisk for about 1 minute on speed Max, until stiff peaks have formed.

Add cream of tartar and pink food colouring.

Whisk for about 30 seconds on speed 2 until combined.

Add caster sugar gradually while the machine is running.

Whisk for about 5 minutes on speed Max, until the meringue has a deep pink colour.

Remove the appliance bowl from the machine.

Carefully fold 1/3 of the almond and icing sugar mixture into the meringue.

Gradually fold the remaining almond and icing sugar mixture.

Fold until the mixture resembles flowing lava and be able to fall into a figure eight without breaking.

Transfer the mixture into a piping bag fitted with medium round tip.

Pipe 2.5 cm rounds onto the baking trays.

Tap the baking trays on a counter gently several times to release any air bubbles.

Let rest for 1 hour to allow the macarons to form a skin.

Preheat the oven to 150ºC.

Bake the macarons for 15 minutes at 150ºC, rotating the baking tray halfway through baking.

Remove from the oven and let cool completely.

Use as desired.

Tip: This basic macaron shell recipe can be adjusted by using any colour you desire. Fill with your favourite fillings, try buttercream and jam. Keep the shells unfilled in an airtight container between 4-6 days.