Preheat oven to 140 degrees celcius. It is recommended not to use the fan in your oven if possible. Macarons need a lowish temperature to cook properly

Sift the icing sugar and ground almonds into a large bowl. Discard any lumps

In a clean bowl, whisk the egg whites with the salt until soft peaks are formed. Add castor sugar a little at a time and whisk until the whites are thick and glossy, you can add your rose essence at this stage. You can also add a few drops of rose syrup or some gel colouring to get pink macarons

Gently stir in the icing sugar and almond mix. The mixture will become quite loose but don't stress, it's the way it should be

Use a piping bag with a 1cm nozzle, fill it up with the macaron mixture

Place your paper template or silicone mat onto a baking sheet. Pipe little blobs onto the sheet, the mixture will spread out so keep it small

Gently tap the baking sheet a few times on a flat surface to help the macaron mixture settle and break any air bubbles. Leave to dry for 20 minutes, It will become smooth and shiny

Bake the macarons for 7 to 8 minutes, open the oven door to release the steam and bake for a further 7-8 minutes. It will be cooked when firm and slightly risen

Slide the mat or paper onto a cooling rack and leave to cool. Do not remove until they are cold or they will break

For the filling, beat the butter until it is fluffy, then gradually beat in the icing sugar. Add your rose flavouring and mix well

Place half a teaspoon of filling on the flat side of one macaron and sandwich together, twist a little to create a bond

Its best refrigerated 24 hours, this step will make it chewy and delicious