Tapioca Macarons

Sift together the tapioca and icing sugar in a bowl and set aside (I pass them through a sieve together 3 times to make sure they are well blended).

In a separate bowl, beat together the egg whites and caster sugar, until tall, firm, glossy peaks form. (I add all my sugar at the start, and unless you have a stand mixer that scrapes the bottom, of the bowl, use a hand mixer to make sure nothing gets missed as it will ruin the whole mix)

Add your colour and flavor at this point and give another quick whip.

Add dry ingredients using the sieve to evenly spread it over the wet mix. Using a flexible silicone spatula, scrape around the sides of the bowl and fold the mixture 50 times, until the consistency resembles lava. (do not stir like a cake mix)

Spoon the mixture into a large piping bag, with a mid sized round tip

Pipe onto baking paper or mac mat (I use a bakers mac mat). Only pipe from the center, don't move the tip around.

Once your tray is full, bang the tray down flat on the bench top to help release any large air bubbles. (At this point they should hold their shape, and be super shiny)

Allow to sit at room temperature for a minimum of 30 mins (I leave mine for 45) for a skin to form on the outside of the shell. During this time, preheat your oven to 135°c.

Bake in a preheated oven for 15 min at 135 deg Celsius. This is when they rise and form the "foot".

Allow to cool before removing from paper or mac mat. Match pairs and fill with your desired filling. ( I use a butter cream most often)