Strawberry Macarons

Process dried strawberries in food processor with 3 tbs icing sugar until it resembles a fine powder. Add remaining icing sugar and process until combined. Transfer to a bowl. Add almond meal to processor and process until fine. Return icing sugar mixture to processor and process again to ensure it is well combined and is a fine powder. Transfer to a bowl.

Add 2 of the egg whites to mixture and stir to form a thick paste. Cover with plastic to stop drying out.

Place remaining egg whites into the bowl of a mixer. Add cream of tartar and beat until soft peaks form. Gradually add caster sugar and beat for about 6 minutes until stiff peaks form. Spoon 1/4 of egg white mixture into almond mixture and fold until evenly mixed.

Add remaining egg white mixture and mix together thoroughly for 3 minutes. The mixture will loosen. To test, lift the spatula, the mixture should fall slowly back into the bowl. Add drops of food colour gel to reach desired shade. Mix well to combine.

Draw 3.5cm circles onto a sheet of paper leaving 5cm spaces between each. Place onto a flat baking tray and cover with a sheet of baking paper. You should be able to see the circle through the paper.

Fit a 1cm plain nozzle into a piping bag and fill bag with mixture. Pipe straight down to cover circles. Firmly tap tray on bench to remove air. Set tray aside for 30 minutes to form a skin. Slide out template sheet and repeat with a second tray.

Preheat oven to 140°C. Cook each macaron tray for 13 minutes. Slide, on paper to a wire rack to cool.

Meanwhile, bring cream to the boil in a small saucepan. Break chocolate into a bowl. Pour over hot cream, stirring until melted and smooth. Add 2 drops food colour. Chill for 20 minutes, to thicken to a spreadable consistency.

Spread flat sides of half of the macarons with the ganache, and sandwich together with remaining macarons.