Raspberry red pepper macaroons

Blend the ground almonds and icing sugar in the blender with a blade in order to get a fine, smooth powder. Whisk the egg whites with all the sugar from the start along with the powdered colouring and then mix the almond/icing sugar mixture into the whisked egg whites. Mix thoroughly, pipe into the desired size onto a tray lined with baking paper.

Cook at 170°C, with vent open to around 4cm. Cook for 13 to 15 mins. Remove to a rack then turn every alternate macaroon over. Attention: cook until they are fairly dry since they become rapidly soft again once they have been in the fridge.

Bring to the boil the red pepper puree and the raspberry puree. At the same time, whisk together the egg yolks, the whole eggs and the sugar in the blender. Add the poudre à crème, pour the boiling mixture onto the whisked mixture then cook as for confectioner’s custard (boiling for 3 minutes).

Remove from heat, leave to cool to 42°C/45°C and add the butter while blending in order to obtain a really smooth mixture. Place into a dish, cover with plastic film and leave to cool overnight in the fridge.