3 large egg whites, at room temperature
¼ cup (60g) Chelsea Caster Sugar
Few drops pink food colouring
1¼ cups (190g) Chelsea Icing Sugar
1 cup (120g) ground almonds
1 tsp finely grated lemon rind

Raspberry Cream Filling
¼ cup (60ml) thickened cream
150g white chocolate, coarsely chopped
45g frozen raspberries, defrosted and crushed

Line two baking trays with baking paper.

Beat egg whites in small bowl with electric mixer until soft peaks form. Add Chelsea Caster Sugar, a tablespoon at a time, beating until mixture is thick and glossy (2-3 minutes). Beat in food colouring.

Sift icing sugar and almond meal three times through a coarse sieve. In two batches, fold icing sugar/almond mixture and lemon rind into the egg white base. Continue folding the mixture just until you can drizzle the macaron batter off the end of your spatula in the form of a figure 8. Be careful not to under or over mix.

Fill a large piping bag fitted with a 2cm plain tube. Pipe 3cm rounds onto prepared trays, allowing space around each macaron. Tap trays on bench so macarons spread slightly. Stand for 30 minutes on bench to form a crust.

Meanwhile, preheat oven to 150ºC conventional (130ºC fan forced). 
Bake macarons for 20 minutes. As they bake, they should form feet. They are done when the top of the macaron seems set and is no longer wobbly. Leave to cool on trays.


Raspberry Cream Filling
Bring cream to the boil in small saucepan. Remove from heat, add chocolate, and stir until smooth. Allow to cool. Stir through raspberries. Refrigerate until required.

Just before serving, sandwich macarons together with raspberry cream.

Unfilled macarons can be stored in an airtight container at room temperature for a few days. Keep the filling in the fridge until required.

Any leftover filled macarons should be stored in the fridge.