Separate the eggs and chuck the whites into the bowl of a mixer. Whisk the whites to soft peaks, then add the sugar. Continue to whisk to stiff, glossy peaks. Sieve the almonds and icing sugar into the bowl and gently fold in.
Divide the mixture into three bowls, each with a different flavour. We made one with rose water and a drop of pink colouring, one with tarragon and a drop of pandan extract and one with cocoa powder.
Scoop the mixture into separate piping bags. Line a baking tray with baking paper or a silicon mat and pipe small circles (3cm across) onto the tray, leaving a small gap between each macaron. Set the tray aside to rest for 15 minutes, allowing a slight skin to form.
Preheat the oven to 160ºC.
Pick the tray up and drop it onto a flat surface from a small height to form 'feet'. Bake for 15 minutes, then remove and allow to chill at room temperate until completely cold.
Sandwich the rose macarons with raspberry filling, the tarragon with the white chocolate filling and the chocolate with the orange filling. Serve as petit fours or sweet snacks. Makes 48