Raspberry ripple macarons recipe

1. Heat the oven to gas 2, 150'C, fan 130'C. Line three baking sheets with nonstick baking paper or silicone sheets. Place the almonds and icing sugar in a food processor and whiz until fine.
2. Using an electric hand mixer beat the eggs to soft peaks, then gradually whisk in the sugar until glossy.
3. Sift the almond mixture over the egg whites and gently fold through with a large metal spoon. Swirl over the pink food colouring and gently fold into the mixture until it looks lightly marbled - don't mix in completely.
4. Fill a piping bag fitted with a 1cm round nozzle with the meringue mixture. Pipe 2.5cm rounds onto the prepared baking sheets.
5. Tap the baking sheets twice on the work surface to flatten out the macarons and to dislodge any air bubbles. Leave on the side to rest for 30 mins or until they have formed a skin so that you can touch them lightly. Transfer to the oven to bake for 15 mins then leave to cool completely.
6. Using an electric hand whisk beat the butter, icing sugar and jam together until light and fluffy. Using a small palette knife spread over the bases of half the macarons or fill a piping bag and pipe on, then sandwich together with the other halves.

Tip: Swirl through a little cocoa powder mixed with a dash of water instead of pink colouring for a chocolate marbles macaron and switch the raspberry jam for a little baileys.

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