Macarons

• 170g icing sugar
  
• 160g ground almonds
  
• 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
  
• 160g granulated sugar
  
• ½ tsp red food colouring
• 120g double cream
  
• 110g dark chocolate finely chopped
  
• 25g unsalted butter room temperature
  
• 75g raspberry jam

Method 

1. Place the icing sugar and ground almonds in a food processor and pulse until fully combined. Sieve into a large bowl, then mix in the first batch of egg whites to form a thick paste.
   
2. Add the second batch of egg whites to a clean, heatproof bowl. Using the Hamilton Beach 7-Speed Digital Electric Hand Mixer, whisk on high speed while the sugar syrup is prepared.
   
3. Heat the water and granulated sugar in a saucepan until the syrup reaches 118°C. Slowly pour the syrup into the whisked egg whites while continuing to mix with the Hamilton Beach 7-Speed Digital Electric Hand Mixer.
   
4. Continue whisking until you have a glossy, peaked meringue that has cooled slightly. Add the colouring and whisk until combined.
   
5. Gently fold the meringue into the almond mixture until the batter falls in a thick ribbon from the spatula. Avoid over-mixing.
   
6. Heat the oven to 170°C/150°C fan/gas 3–4 and line three baking sheets with baking parchment. Pipe the batter into 2.5cm rounds and leave to rest for 30 minutes until a skin forms.
   
7. Bake for around 14 minutes, then carefully transfer the parchment to a work surface and leave the macarons to cool before removing them.
8. For the filling, heat the cream until just boiling and pour over the chocolate. Leave for a few minutes, then stir until smooth. Add the butter and mix until combined, then leave to thicken.
9. Pipe the chocolate filling around the edge of half the macaron shells, add a little jam to the centre and sandwich with the remaining shells. Chill overnight for the best results.