1. Blend icing sugar, ground almonds and 1/2 teaspoon of salt in a food processor.
2. Sift mixture through a fine mesh sifter.
3. Whisk eggs whites and 1/2 teaspoon of salt with a mixer until soft peaks form.
4. Add fine sugar, vanilla essence and food colouring to egg white mixture.
5. Continue to whisk until high peaks form.
6. Fold in almond mixture and transfer to piping bag.
7. Pipe mixture onto silicone mat.
8. Tap to release bubbles and allow to rest for 30 minutes or until surface is dry to touch.
9. Bake at 160ºC for 17 minutes.
10. Allow baked macaron shells to cool.
11. Pipe blackberry jam between 2 macaron shells and garnish with gold leaf flakes before serving.
Recipe by Chef Clement