Strawberry Macaroons with Chocolate Filling

No modern tea-party would be complete without a plate of pastel-coloured macaroons

1. 1

   Preheat the oven to 160C/fan 140C/gas 3. line 2 baking sheets with baking paper. Place the icing sugar and ground almonds in a food processor and whizz to a very fine mixture.
   
   Sift into a bowl. Place the egg whites in a bowl and add a pinch of salt. Whisk to soft peaks, then gradually add the caster sugar. Add a few drops of essence and colouring.
   
   Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half and fold the mixture using a spatula until it is a thick, ribbonlike consistency.
   
   Spoon into a piping bag fitted with a 1cm (½in) nozzle. Pipe rounds of the mixture, about 3cm (1¼in) across, onto the baking sheets.
   
   Tap the baking sheet on the work surface to settle the mixture. leave for 10-15 minutes to form a slight skin. Bake for 15 minutes and leave to cool.
   
   To make the filling, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar and cocoa powder plus 1tbsp of the milk. Beat until soft and creamy. Pipe or spread the filling on half the macaroons and sandwich together.