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Place the icing sugar and ground almonds together in a food
processor and pulse for 20 seconds. In a large clean bowl,
whisk the egg whites to stiff peaks, then gradually stir in the
caster sugar, a tablespoon at a time. Fold in the vanilla
essence, followed by a few drops of red food colouring. Next,
fold in 1/3 of the ground almond mixture, followed by the
remaining 2/3 till you obtain a light, smooth mixture. Pipe the
mixture onto a baking sheet covered with non-stick baking
paper, slightly apart from each other. Leave to rest for 30
minutes before baking in the oven at 160`c, for 15 minutes
only. Meanwhile, prepare the butter cream filling. Mix the
butter with the vanilla essence till light. Add in the icing sugar
and mix together to a smooth cream. When to macaroons
have cooled down completely, sandwich them together with
the vanilla butter cream and serve.
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