RASPBERRY MACARONS

PREP + COOK TIME 40 MINUTES (+ STANDING, COOLING & REFRIGERATION) MAKES 16

3 egg whites

¼ cup (55g) caster sugar pink food colouring

1¼ cups (200g) icing sugar 1 cup (120g) ground almonds 1 tablespoon raspberry puree 1 tablespoon icing sugar, extra ¼ cup (60ml) pouring cream 150g white eating chocolate,

chopped coarsely 1 tablespoon raspberry jam,

warmed, sieved

1 Grease two oven trays; line with baking paper.

2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar and a few drops of colouring; beat until sugar dissolves. Transfer mixture to a large bowl. Fold in sifted icing sugar, ground almonds and raspberry puree, in two batches.

3 Spoon mixture into a piping bag fitted with a 2cm plain tube. Pipe 4cm rounds about 2cm apart onto trays. Tap trays on bench so macarons spread slightly. Dust macarons with extra sifted icing sugar; stand for 30 minutes. 4 Meanwhile, preheat oven to 150°C/130°C fan.

5 Bake macarons for 20 minutes. Cool on trays.

6 Bring cream to the boil in a small saucepan; remove from heat. Add chocolate; stir until smooth. Stir in jam and a few drops of colouring. Refrigerate until spreadable.

7 Sandwich the macarons with chocolate filling.