Floral Pink Macarons

Line 2 large baking trays with non-stick baking paper.

Put the icing sugar and ground almonds into a mixing bowl and stir to combine.

Whisk the egg whites with an electric whisk until soft peaks form. Add the sugar in 3 batches, whisking well to create a thick, smooth, glossy meringue.

Gently stir in the ground almonds and icing sugar mixture.

Put half the mixture into another bowl Add the rosewater and pink colouring to 1 bowl and the strawberry extract and a little more food colouring to the other bowl. Stir gently until blended, but don't overmix.

Put each mixture into a piping bag and pipe (or spoon) small rounds, about 4cm|1 1/2" onto the baking trays, keeping them apart. Leave to stand for up to 1 hour, or until the mixture is no longer sticky when you touch it with a finger.

Heat the oven to 190°C (170° fan) 375°F gas 5.

Bake the macaroons for about 10 minutes, until set and crisp, but not browned. Leave on the baking trays to cool completely.

For the filling: beat the butter until soft. Sift in the icing sugar and beat until smooth. Divide the mixture in half.

Flavour one half with rosewater and the other with strawberry extract.