Mums Raspberry Macaroons

Pour the the icing sugar and ground almonds into a sieve. Sieve this mixture into a large bowl.

Add two of the egg whites to the mixture and combine to form a thick paste and set aside.

Pour the other two egg whites in bowl.

You need a thermometer for the next bit.

Pour 50ml of water and the granulated sugar into a saucepan on medium heat. Bring to mix to a boil and cook until the now syrup mix shows 118C on your thermometer.

Whisk the two egg whites on a high speed and carefully pour the syrup mixture in. You will end up with a shiny meringue mixture that keeps a peak.

Add the colouring and continue to whisk to until combined.

Tip the meringue onto the almond mixture from Step 1 and gently fold together. DO not overmix. It needs to be soft and smooth and only just hold its form.

Preheat your oven to 170C/gas 3-4.

Using parchment paper, line two large or three medium baking sheets.

Spoon the meringue mixture into a piping bag with a large round nozzle.

Hold the piping bag vertically to the tray, with the nozzle about 1cm from it as you want even spread on each meringue.. Pipe meringues about an inch across onto the baking sheets.

Leave to rest on the baking sheets until the macarons have developed a skin or about 30 mins has passed.

Bake the macarons for exactly 15 mins.

When cooked, slide the parchment paper onto a cool surface. When cooled slightly, the macarons should slide off easier without breaking.

For the filling, whisk the cream until it holds its form and is still soft. Fill the centre with the whipped cream and a bit of jam and sandwich with another macaron shell on top.

Leave the macarons in a fridge to rest.

Serve with a few raspberries for a collection of texture and fresh flavour.