1

Lightly spray 2 large baking trays and line with baking paper.

2

Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Add caster sugar and beat until sugar dissolves. Add the food colouring. Fold in the icing sugar and almond meal in 2 batches.

3

Spoon the mixture into a piping bag fitted with a 1.5cm nozzle. Pipe 4cm rounds, about 2cm apart, on the prepared trays. Tap the trays firmly on the bench to remove air bubbles. Set aside for 30 minutes or until a crust forms.

4

Meanwhile, preheat oven to 130°C. Bake for 20-25 minutes or until dry to touch. Cool on trays.

5

Heat the cream and chocolate in a microwave-safe bowl on high (100%) for 1 minute, stirring every 20 seconds, or until smooth. Stir in the peppermint essence. Place the filling in the fridge for 30 minutes, stirring occasionally, or until spreadable.

6

Spread ½ teaspoon of chocolate mixture onto the bases of half of the macaron shells. Top with the remaining macaron shells.