Ingredients (for the macaroons)

40 gms egg whites (at room temperature)

38 gms white castor sugar

1/8 tsp cream of tartar

40 gms extra fine almond powder

64 gms icing sugar

a few drops of red food colour

Ingredients (for the filling)

50 gms white chocolate

20 gms sugar free raspberry jam

Method

This is a list of ingredients.

To a bowl, add the egg whites.

Beat the egg whites till they turn frothy.

Next, add the cream of tartar.

Beat the egg whites and the cream of tartar till the egg whites turn quite stiff.

Add the sugar.

Keep beating till the egg whites turn very stiff. They should resemble the texture below.

Sieve in the almond flour in a separate bowl.

Then, add the icing sugar.

Sieve them both in and set aside.

To the stiff egg whites, add a few drops of red food colour.

Add a little of the flour mixture to the egg white and mix it in till completely incorporated.

With a spatula, going around in a circle mix the food colour and flour mixture with the egg white mixture.

This is how it should look like when done.

Take a piping bag.

Add the coupler and nozzle.

Put this into a tall glass, with the coupler and nozzle touching the bottom of the glass.

Add the mixture into the piping bag.

With the piping bag on the table, push the mixture to the very end of the piping bag.

Take your macaroon sheet.

And slowly pipe the mixture into the circle.

Do this for the remaining mixture.

With a toothpick, flatten out the tops.

Bake in a pre heated oven at 180 degrees for 7 minutes.

These are the ingredients for the raspberry chocolate filling.

Melt the white chocolate chips in the microwave.

To a bowl, add the raspberry jam.

To that, add the melted white chocolate.

Mix it in.

This is what you need to pipe inside the macaroons.

Add the coupler and nozzle to the piping bag.

Put the piping bag into a tall glass.

Add the white chocolate and jam mixture into the piping bag.

Put the macarons on a plate.

Pipe the chocolate mixture into the center of a macaroon.

Put another macaroon on top and sandwich the mixture in between.

Serve fresh.

The macaroons will stay in the fridge for up to a week.