Macaroon Dreams

Makes 10 (depending on size)



2 extra large egg whites
250ml Huletts Castor Sugar
Pink food colouring (only a few drops)
250ml ground almonds
White Chocolate Ganache
250g good quality white chocolate
250ml cream
15ml butter
Fresh ripe strawberries, wiped with damp cloth and sliced decoratively



  1. Grease oven trays and line with baking paper.
  2. Beat the egg whites in a bowl until soft white peaks form.
  3. Add the castor sugar and a few drops of food colouring.
  4. Beat until the sugar has dissolved.
  5. Transfer the mixture to a large mixing bowl.
  6. Fold in the ground almonds,
  7. Spoon the mixture into a piping bag fitted with a 2cm plain tube.
  8. Pipe 4cm rounds approximately 2cm apart onto the prepared baking trays.
  9. Tap the trays on the counter to spread the macaroons slightly. Dust the macaroons with the extra sifted icing sugar and allow to stand for 30 minutes.
  10. Preheat your oven to 150°C. Bake the macaroons for approximately 20 minutes. Leave to cool
  11. To make the ganache, break the chocolate into blocks and place in a heatproof bowl. In a saucepan, bring the cream to the boil and immediately pour over the chocolate pieces.
  12. Add the butter and allow to stand for 5 minutes before stirring gently with a whisk until smooth.
  13. Sandwich two macaroon rounds with the white chocolate ganache and push the strawberry segments decoratively into the ganache as seen on the picture. Serve immediately before strawberries get soggy.