120g (2/3 cup) Chelsea Icing Sugar
55g (1/2 cup) almond meal
2 eggwhites (from 50g eggs)
1 teaspoon finely grated lemon zest
1/4 teaspoon lemon essence
Yellow food colouring

1. Preheat oven to 150 C (fan-forced). Line two baking trays with baking paper.
2. Put the Chelsea Icing Sugar and almond meal in a medium bowl. Stir well. Using electric beaters whisk the eggwhites in a medium bowl until firm peaks form.
3. Add the lemon zest and essence to the eggwhite and whisk on low speed until combined. Stir in a few drops of food colouring to make a pale yellow in colour.
4. Add the eggwhite mixture to the almond meal and mix until combined. Spoon teaspoonsfuls of the mixture onto the lined trays, about 3cm apart. Bake for 18-20 minutes or until the macaroons are crisp and light golden. Set aside on the trays for 30 minutes before transferring to a wire rack to cool completely.