Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out.
Continue to whip for 1-2 more minutes. (How long this takes will depend on your mixer.)
Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Sift the almonds and icing sugar twice, discarding any almond lumps that are too big to pass through the sieve.
Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.
The mixture should be smooth and a very viscous, not runny. (Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.)
Pipe out 5cm circles on to grease proof paper. Make half with ears and horns.
Bake for 15mins or until firm to the touch.
Keep checking after 10mins to ensure they don’t over bake. (Only cook one tray at a time in the center of the oven.)
Pipe Cake Angels Zingy Lemon Frosting in the middle to fill.
Stick Cake Angels Rainbow Sprinkles to the frosting filling to decorate.
Use a dab of frosting to stick Cake Angels Rainbow Sprinkles to the forehead to decorate.
Draw eyes on with a black edible pen and colour in the horn and ears with a gold edible pen.
Only a few left!
Deliciously smooth lemon frosting made with real Sicilian lemons. Perfect for covering 10 heavenly cupcakes, our zingy frosting comes in an easy to use, ready to pipe pouch. It's as ready to go as you are! Pipe in a luxurious swirl onto your cupcakes or cakes!