Step 1

Line 2 large baking trays with baking paper. Process almond meal and icing sugar in a food processor until finely ground.

Step 2

Place the egg whites in a large bowl. Transfer 1 tablespoon egg white to a small bowl and reserve. Using an electric mixer, beat remaining egg whites until firm peaks form. Add caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Stir in enough food colouring to give the desired shade of pink. Add the almond mixture in 2 batches, gently mixing until combined and the mixture slides down the side of the bowl when tilted. Add the reserved egg white and stir to loosen mixture.

Step 3

Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe forty-six 3cm discs, about 3cm apart, on the prepared trays. Tap the trays on the bench to spread slightly. Stand at room temperature for 1 hr or until a crust forms.

Step 4

Preheat oven to 180°C or 160°C fan. Place trays in oven and reduce temperature to 160°C or 140°C fan. Bake for 10-12 mins or until the macaron shells are dry to touch. Cool on the trays.

Step 5

Meanwhile, to make the strawberry filling, bring the cream just to a simmer in a small saucepan over high heat. Remove from heat. Stir in the chocolate until melted and smooth. Stir in the strawberry puree. Chill for 1 hr or until thick enough to spread.

Step 6

Sandwich macaron shells together with strawberry filling.