Makes about 20

Macaroons recipe

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Takes 30 minutes to make, 10 minutes to bake, plus cooling

125g ground almonds
250g icing sugar
3 egg whites
8g sachet dried egg white powder
30g caster sugar
Few drops of pink food colouring

For the filling
100g plain chocolate, broken up
50g butter
142ml carton double cream

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1. Line 2-3 large baking trays with baking paper. Mix the ground almonds and icing sugar together in a bowl. In another bowl, whisk the egg whites and egg powder together to stiff peaks. Gradually whisk the caster sugar into the egg mixture until thick and glossy. Using a large slotted spoon, fold in the almond
and icing sugar mixture and the food colouring, until combined and evenly coloured.
2. Put the mixture into a disposable piping bag and snip off the end so that you have a hole about 1cm wide. Pipe small rounds, about 4cm in diameter onto the baking sheets, spaced apart. You should get about 40. Set aside for 10 minutes to allow a crust to form on each.
3. Meanwhile, preheat the oven to 190°C/fan170°C/gas 5. Bake the macaroons for 5 minutes or until the underside is set. Carefully turn each macaroon over and bake for a further 5 minutes. Set aside to cool completely.
4. Meanwhile, put the chocolate and butter in a small pan over a low heat. Gently melt, then stir until smooth. Set aside to cool slightly. In a bowl, whisk the cream to soft peaks. Fold into the chocolate mixture.
5. Lift the macaroons from the paper and spread half with the chocolate mixture. Sandwich together with the remaining macaroons to make about 20. Allow to firm up for 1 hour before serving. Eat within a couple of hours.

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