Preheat oven to 150°C. Grease and line 2 baking trays with baking paper.

Using an electric beater, beat the egg whites to soft peaks. Add caster sugar and food colouring. Then beat further till the sugar dissolves, say for about a minute?

Then gently fold in the icing sugar and almond meal.

Spoon the mixture into a piping bag with a 2cm plain nozzle. Use to pipe 36 rounds (4cm across) onto the tray spacing 2 cm apart.

Tap the tray several times on the bench to dispel any air bubbles.

Sift over extra icing sugar to lightly cover the macaroons, then set aside for 15 minutes - this allows a thin crust to form on the surface, which will give the macaroons their shiny appearance.

Bake the macaroons for 5 minutes or until the start to crisp -they may still be slightly soft but will firm up as they cool.

Cool slightly on the tray then transfer to wire rack to cool completely.

Add a drop of colouring to the whipping cream and whip.

When ready to serve spread half the macaroons with whipped cream (and jam if you wish) and sandwich together with the rest of the macaroons.