Raspberry and white chocolate macarons

To make the ganache, melt the chocolate and butter together in a microwave or in a bowl set over simmering water. Lightly whip the cream and fold in. cover and set aside. Line 2 baking sheets with non-stick baking parchment and heat the oven to 160c/fan 140c/gas 3.

Sieve the icing sugar and almonds into a bowl. Use a food processor or blender to re-grind any almond pieces left in the sieve to a fine powder and add to the rest.

In a separate bowl, whisk the powdered egg white and egg whites together to form stiff peaks. Add the colouring, a tiny amount at a time, and whisk again. You’re after a soft pink rather than full-on barbara cartland.

Fold the almond mixture in, the volume will deflate massively. Transfer to a piping bag or a plastic food bag with the corner snipped off and pipe rounds of the mixture onto the baking sheets. They will spread a little as you pipe but each macaroon should be about 5cm in diameter. Cook for about 12-15 minutes, until risen with a frilly base but not coloured. Watch them and if they start to turn golden, reduce the oven temperature. Carefully loosen each macaroon. If they stick to the baking sheets, pour a little water under the baking parchment, being careful not to get the macaroons wet, and leave for a minute to steam them off from underneath (or, if you have the space, place the baking sheet in the freezer for a few minutes). Cool.

Spread a macaroon with a little ganache and another with raspberry jam. Sandwich together and leave for 15 minutes for the fillings to soften the macaroons slightly and serve. Filled macaroons will keep in an airtight container for up to 12 hours.