While the syrup is heating, put the remaining egg whites into the mixer and start whipping into a meringue. Whip until stiff, then gradually pour in the sugar syrup once it has reached the right temperature.

Keep whipping until the meringue has almost cooled down. It should be around 50°C — check again with the sugar thermometer.

Gently fold the sugar, almond flour and remaining egg white mixture into the meringue. Mix carefully but thoroughly.

You can tint the shell batter with a little gel food colouring, if you like. Once ready, transfer the coloured batter into a piping bag fitted with a plain round tip.

Pipe small round macarons onto a baking tray lined with parchment paper, on which you've traced circles beforehand using a small glass as a guide. Alternatively, use silicone macaron moulds.

Once the whole tray is piped, tap it firmly against the table a few times. This releases air bubbles from the batter, keeping the macaron tops smooth so they won't crack while baking.

Leave the piped macarons on the tray or mat to dry for about one to two hours. The surface shouldn't feel sticky to the touch before baking.

Bake in an oven preheated to 165°C for about 12–15 minutes, depending on your oven. My first tray wasn't quite done after 12 minutes, so I left the following trays in for 15 minutes and they turned out perfect.

Let the shells cool completely, peel them off the mat, and fill them the next day with your chosen cream. This time I went for a filling made from Swiss meringue and butter.

Put the egg whites and sugar into a Kenwood Cooking Chef mixer, as they need to be whipped over steam. I skipped the classic double-boiler method and simply used the induction heating function on this brilliant machine, which works just like whipping over a water bath.

If you don't have a stand mixer with heating, set up a water bath and whip the mixture in a bowl over simmering water. Whip until very stiff, then gradually beat in softened butter to create a smooth, silky base cream.

I divided the finished cream into two halves. Into one, I whipped just a few vanilla seeds. Into the other, I folded in chocolate ganache.

Bring the cream to a boil in a small saucepan, then remove from the heat. Immediately break the chocolate into it and let it sit for about five minutes. After that, stir gently with a small whisk until smooth. Fold this ganache into the second half of the base cream.

Chill both creams in the fridge for about an hour. Then transfer them into piping bags and fill the macaron shells, sandwiching them together in pairs. Let the finished macarons rest in the fridge again, ideally until the next day, so the filling and shells meld together beautifully.