Jo Pratt's Pistachio and Raspberry Macaroons

Twelve macaroons? You're going to have to be strong here and not eat them all in one go.

1. 1

   Preheat the oven to 170°C/gas 3. Place all but about 15g of the pistachios in a food processor, sift in half the icing sugar and blitz to fine crumbs. Chop the rest of the pistachios fairly finely and put to one side.
   
   Whisk the egg whites in a mixing bowl until they form stiff peaks. Sieve in the remaining icing sugar and continue to whisk for about a minute, until the meringue becomes glossy. Using a metal spoon, fold the pistachio and icing sugar mix into the meringue with a few drops of the food colouring, if using.
   
   Line two baking trays with non-stick parchment paper and lightly brush with oil. Spoon the meringue mixture into a piping bag with a 1cm nozzle and pipe 24 blobs, about 4cm in diameter, on to the trays, leaving a small space between each blob.
   
   Sprinkle the chopped pistachios on to half the meringues. Leave to stand for about 10 minutes to allow a ‘skin’ to form on top and prevent them from spreading too much. Place in the oven and cook for 15 minutes, until the meringues are firm but not coloured.
   
   Remove from the oven and leave to cool. When cold, sandwich the macaroons in pairs by spreading a little raspberry jam on the base of the one with pistachio sprinkles, and clotted cream on the other and pressing together.