Preheat the oven to 180°C/160°C (fan)/gas3. Line a baking tray with parchment paper.
Measure out all the ingredients into a medium-sized, heavy-bottomed pan and place over a medium-low heat, stirring constantly. As the mixture starts to warm up, it will be easier to mix everything together. Reduce the heat to low and stir continuously until all the sugar has melted and the mixture starts to look like rice pudding.
Keep stirring until the mixture thickens and begins to dry out, keeping a careful watch to make sure it does not catch and scorch on the bottom.
Scoop individual portions of the mixture on to the lined baking tray, leaving enough space between each one so they have room to expand. Bake for 15-20 minutes, until the macaroons are puffed and golden. Allow them to cool completely before serving or storing. These will keep well for up to 1 week in an airtight container.