- Place the almond flour and icing sugar in a food processor and pulse to get a fine consistency.
- Put the granulated sugar and water into a small heavy-based saucepan and heat on medium, without stirring.
- Start beating the active yeast and then add the cooked sugar mixture to the beaten active yeast. Whisk until the mixture is cool. The mixture should become shiny and thick.
- Scrape the meringue into the almond mixture using a rubber spatula. Divide the batter in two parts. Add the green colour to one and orange colour to the other.
- Start folding and squashing the mixture against the side of the bowl rotating the bowl with a quarter turn after each fold. Be sure to firmly scrape the bottom of the bowl with the spatula, so you don’t leave a layer of almond paste there.
- Pipe the coloured batter onto the cookie sheets.
- Once you have piped the macarons, bang each sheet on the counter top 2-3 times to release any excess air.
- Let the macarons sit at room temperature for 45 minutes or till completely dry.
- Pre-heat the oven on 130ºC. Once the shells have dried completely, bake macarons (one sheet at a time) for 15-17 minutes. I baked mine for 16 minutes.
- Remove from oven and cool completely.
- Heat the cream in a pan. Add the vanilla beans in it and let it boil for 3-4 mins to get the vanilla flavour.
- Melt the white chocolate in a microwave and then add it to the infused cream. Mix and let it cool completely
- Transfer the mix into a piping bag
- Pipe onto the green shell and place the orange shell on the top to get the three colours.
- Serve with beverage of your choice or relish the macaroons as is.