PRECIOUS PRINCESS PILLOWS

1. Line two baking sheets with parchment paper. Mix the ground almonds with the icing sugar and set aside.

2. Beat egg whites and salt with hand mixer until soft peaks form. Add the sugar slowly and beat until stiff. Add a few drops of Red Baking & Food Coloring and mix until desired color is achieved.

3. Using a rubber spatula, stir the almond and icing sugar mixture into the meringue and mix evenly, the meringue will collapse as you do so.

4. Place the meringue mixture in a disposable piping bag or freezer bag, squeeze out excess air, twist the top together and cut off the tip of the bag to leave a 5mm opening. Using the piping bag, pipe small mounds with a diameter of 2 cm onto the baking sheets at a distance of 3 cm. Be sure to let the macaroons stand at room temperature for 20 minutes before baking.

5. In the meantime, preheat the oven to 150°C (gas stove: level 2 / fan: 130°C). Bake both trays at the same time for 20-25 minutes. Halfway through the baking time, swap the baking trays on the oven shelves. Let the macaroons cool on the baking sheets for about 30 minutes.

6. Now prepare the canache. Roughly chop the couverture, boil the cream briefly, add to the couverture and stir until the couverture has melted. Stir in the raspberry jam and place in the fridge until cold and thick.

7. For the glaze, use a whisk to mix the icing sugar, milk and jam into a thick mass.

8. Remove the cooled macaroons from the parchment paper. Put some canache on half of the macaroons and sandwich them with the remaining macaroons. Using a knife, apply a bit of icing to the top of a pillow and decorate with princess jewels and writing to your heart's content.