- 75g/2¾oz ground almonds
- 75g/2¾oz icing sugar
- 25g/1oz free-range egg white
- green food colouring, preferably powdered
- 75g/2¾oz ground almonds
- 75g/2¾oz icing sugar
- 25g/1oz free-range egg white
- ½ very mild fresh chilli, such as anaheim or poblano
- 50g/1¾oz sugar
- 1 tsp red liquid food colouring
- 60g/2¼oz free-range egg whites
- 150g/5½oz caster sugar
- 75g/2¾oz water
- 350g/12oz white chocolate
- 40g/1½oz double cream
- 100g/3½oz lime juice (approximately five limes)
- 50g/1¾oz butter
- 300g/10½oz fresh raspberries
- 50g/1¾oz sugar
- squeeze lemon juice
- 2 x 8g sachets pectin
- For the macaroons, set up two mixing bowls, each with measured ground almonds, icing sugar and egg whites. Add the green food colouring to one bowl. Set aside.
- For the Italian meringue, whisk the 60g/2¼oz egg whites in a bowl until soft peaks form when the whisk is removed from the bowl. Heat the sugar and 75g/2¾oz water in a small pan up to 118C/245F. Slowly whisk the hot syrup into the whisked egg whites.
- Divide the Italian meringue between the two mixing bowls set up for the macaroons, and fold in.
- Spoon the green macaroon mixture into a piping bag with a small plain nozzle. Spoon the white macaron mixture into a separate piping bag also with a small plain nozzle (the white macaroons will be coloured red after resting).
- Line two baking trays with baking parchment, one for each colour. Pipe the green macarons on one tray in 2cm/¾in rounds onto the parchment. Repeat with the white macarons on the other tray. Set both trays aside to rest for at least 30 minutes before baking.
- Meanwhile, for the red macarons, chop the red chilli, add it to the sugar and red food colouring. Sprinkle the chilli mixture onto the white macarons before baking.
- Preheat the oven to 180C/350F/Gas 4.
- Bake the rested macarons for 12 minutes, opening the oven door twice during the process: once after three minutes, and again after eight minutes.
- Remove from the oven, remove from the baking parchment, and transfer to the fridge to cool.
- For the lime ganache, gently melt the chocolate and cream together in a bowl set on top of a pan of simmering water. Add the lime juice gradually to the mixture. Then gradually add the butter and incorporate fully. Remove from the heat, cover and chill in the fridge.
- For the raspberry coulis, push the raspberries through a sieve and collect the juice in a small pan. Add the sugar and lemon juice and bring the mixture up to the boil. Once boiling, add the pectin and whisk for 2-3 minutes. Remove from the heat, and leave to cool.
- Transfer the ganache to a piping bag, and assemble the macaroons: green macaroons on the bottom, piped ganache in the middle, topped with raspberry ‘coulis’ sandwiched with the red macaron.