DIWALI menu (sweets) - Burfee macaroons

(Makes 16)

INGREDIENTS:

100g ground almonds

180g icing sugar

pinch of salt

90g egg whites

25g sugar

pinch of cardamom

red gel food colouring FILLING:

60ml fresh cream

100g white chocolate, chopped

60g burfee, finely chopped

METHOD:

Preheat your oven to 160°C.

Draw 4cm circles on silicone baking paper and turn it on to a baking sheet.

Put almonds in a coffee grinder and process until fine.

Sift the icing sugar with the ground almonds into a bowl, and then add salt.

Whisk the egg whites until foamy and gradually add the sugar.

When stiff peaks form, add the cardamom and red colouring. Gently fold the almond mixture into the egg whites.

Pipe mixture on the baking paper. Gently tap the tray to remove air bubbles.

Leave aside for an hour so that the macarons set.

Bake for 12-15 minutes and then leave the oven door ajar for 5 minutes.

Leave to cool and then remove from the baking paper.

FILLING:

Heat the cream and then add the chocolate.

Whisk until the mixture is smooth, and then add the chopped burfee.

Stir the mixture until smooth and refrigerate for 2-3 hours.

Sandwich the macarons together with the filling.

Serve at room temperature once the filling has set.