Makes 10 (depending on size)
2 extra large egg whites
- Grease oven trays and line with baking paper.
- Beat the egg whites in a bowl until soft white peaks form.
- Add the castor sugar and a few drops of food colouring.
- Beat until the sugar has dissolved.
- Transfer the mixture to a large mixing bowl.
- Fold in the ground almonds,
- Spoon the mixture into a piping bag fitted with a 2cm plain tube.
- Pipe 4cm rounds approximately 2cm apart onto the prepared baking trays.
- 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.
- Preheat your oven to 150°C. Bake the macaroons for approximately 20 minutes. Leave to cool
- 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.
- Add the butter and allow to stand for 5 minutes before stirring gently with a whisk until smooth.
- 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.