Preheat the oven to 150°C.
Stack 2 baking sheets of the same size one on top of the other to prevent the undersides from becoming too brown.
Line the top one with parchment paper.
Sift together the icing sugar, almonds and cocoa powder.
Whisk the egg whites very stiffly in a large bowl.
sprinkle over the sifted ingredients and fold in working from the middle to the outside of the bowl.
Add food colouring.
Pour the mixture into a piping bag and pipe the macarons using a macaron template.
Leave to rest for 15 minutes.
Bake for 12 minutes, leaving the oven door slightly ajar.
Take them out the oven, lift a corner of the parchment paper and pour a little water onto the baking sheet.
Remove and allow to cool completely before filling with ganache, cream or even jam.
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