Method

• 1

  Preheat the oven to 140C/275F/Gas 1 and line three baking sheets with nonstick baking paper. Grind the icing sugar and ground almonds to a fine powder in a food processor then press through a sieve.

• 2

  Whisk the egg whites in a large bowl until they form moist peaks then gradually whisk the caster sugar in a little at a time. Whisk for two minutes until thick and glossy, then beat in a few drops of food colouring.

• 3

  Spoon half the icing sugar and ground almonds into the bowl then gently fold together. Add the remaining mixture and fold until just mixed. Don’t over-fold!

• 4

  Spoon into a piping bag fitted with a large plain tube and pipe 2.5cm rounds on the paper lined trays. Give each baking sheet a sharp tap to ensure a good ‘foot’. You should make about 40 rounds. Leave to stand for 20 minutes for the macaroons to dry out.

• 5

  Bake for 15-20 minutes or until the macaroons may be lifted easily off the paper. Leave to cool.

• 6

  For the filling, purée the berries then press through a sieve. Beat the butter and icing sugar together until smooth then gradually beat in 2 tbsp of the fruit purée. Use to sandwich the macaroons together in pairs. Arrange on a serving plate or in a pretty box and eat within 24 hours.

• PER SERVING: 7.5 FAT (Excluding extras)