Ingredients

• 75g/2¾oz ground almonds
• 75g/2¾oz icing sugar
• 25g/1oz free-range egg white
• green food colouring
• preferably powdered
• 75g/2¾oz ground almonds
• 75g/2¾oz icing sugar
• 25g/1oz free-range egg white
• ½ very mild fresh chilli
• such as anaheim or poblano
• 50g/1¾oz sugar
• 1 tsp red liquid food colouring
• 60g/2¼oz free-range egg whites
• 150g/5½oz caster sugar
• 75g/2¾oz water
• 350g/12oz white chocolate
• 40g/1½oz double cream
• 100g/3½oz lime juice (approximately five limes)
• 50g/1¾oz butter
• 300g/10½oz fresh raspberries
• 50g/1¾oz sugar
• squeeze lemon juice
• 2 x 8g sachets pectin

Directions

• For the macaroons
• set up two mixing bowls
• each with measured ground almonds
• icing sugar and egg whites. Add the green food colouring to one bowl. Set aside.
• For the Italian meringue
• whisk the 60g/2¼oz egg whites in a bowl until soft peaks form when the whisk is removed from the bowl. Heat the sugar and 75g/2¾oz water in a small pan up to 118C/245F. Slowly whisk the hot syrup into the whisked egg whites.
• Divide the Italian meringue between the two mixing bowls set up for the macaroons
• and fold in.
• Spoon the green macaroon mixture into a piping bag with a small plain nozzle. Spoon the white macaron mixture into a separate piping bag also with a small plain nozzle (the white macaroons will be coloured red after resting).
• Line two baking trays with baking parchment
• one for each colour. Pipe the green macarons on one tray in 2cm/¾in rounds onto the parchment. Repeat with the white macarons on the other tray. Set both trays aside to rest for at least 30 minutes before baking.
• Meanwhile
• for the red macarons
• chop the red chilli
• add it to the sugar and red food colouring. Sprinkle the chilli mixture onto the white macarons before baking.
• Preheat the oven to 180C/350F/Gas 4.
• Bake the rested macarons for 12 minutes
• opening the oven door twice during the process: once after three minutes
• and again after eight minutes.
• Remove from the oven
• remove from the baking parchment
• and transfer to the fridge to cool.
• For the lime ganache
• gently melt the chocolate and cream together in a bowl set on top of a pan of simmering water. Add the lime juice gradually to the mixture. Then gradually add the butter and incorporate fully. Remove from the heat
• cover and chill in the fridge.
• For the raspberry coulis
• push the raspberries through a sieve and collect the juice in a small pan. Add the sugar and lemon juice and bring the mixture up to the boil. Once boiling
• add the pectin and whisk for 2-3 minutes. Remove from the heat
• and leave to cool.
• Transfer the ganache to a piping bag
• and assemble the macaroons: green macaroons on the bottom
• piped ganache in the middle
• topped with raspberry ‘coulis’ sandwiched with the red macaron.