Raspberry macaroons

Method
Prep:30min  ›  Cook:13min  ›  Ready in:43min 

1. Add a pinch of salt to a bowl and add the egg whites then whisk until stiff. Add a few drops of red food colouring until you reach your desired colour.
2. In a bowl, mix the almonds with the icing sugar. Stir this mixture into egg whites and mix until smooth and shiny.
3. Line a baking tray with baking parchment.
4. Pour the batter into a pastry bag, squeeze the bag and put a spoonful of batter onto the baking tray at regular intervals (hold the pastry bag perpendicular to the tray). Set aside for 30 minutes.
5. Preheat the oven to 150 C / Gas 2.
6. Bake the macaroons in the oven for 13 minutes. Remove from the oven and cool.
7. Add some raspberry jam into a pastry bag and put a bit of raspberry jam onto the flat side of a macaroon, then add a second macaroon to make a sandwich. Repeat with remaining macaroons.