Pre-heat the oven to 180° C.
Line a couple of baking trays with nonstick baking paper.
Combine the ground almonds and icing sugar together in a large mixing bowl. Beat the egg whites in a separate, clean mixing bowl until stiff peaks form. Fold the egg whites into the ground almonds mixture until incorporated. Add the rosewater (if available) and red food colouring the the mixture and combine gently.
Spoon into piping bags fitted with a 3cm diameter straight-sided nozzle. Pipe heart shapes onto the the lined baking trays. Leave the mixture to set on the trays for 15 minutes, then bake for 12-15 minutes until just set. Remove from the oven and allow to cool completely on a wire rack.
Prepare the filling as the macaroon cakes cool. Whisk the cream, mascarpone and icing sugar until smooth. Add the rosewater (if available) and food colouring and whisk again to incorporate them evenly.
Spread onto the top of one of the macaroon cake halves. Sandwich the other macaroon cake half on top and press down gently to secure. Serve the cake on nonstick baking paper.
*This cake is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.
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