For the macarons

• Siege together the icing sugar & ground almonds, discarding any large clumps
• Mix together with 60g egg white to form a paste
• Whisk the remaining egg white slowly in a stand mixer
• In a small saucepan heat the sugar & 20ml of water together
• When the sugar reaches 110 degrees turn the mixer up to full speed to bring the egg whites to soft peaks
• Take the sugar to 118 degrees then slowly pour onto the egg whites, avoiding the whisk
• Add the red food colouring to the meringue until a deep red colour is achieved
• Fold the meringue together with the almond mix until fully incorporated, the mixture should fall like ribbons off the spatula – don’t overwork the mix
• Pipe into rounds approx 5cm diameter on flat trays lined with silicone 
• Gently tap the trays on the work top to remove excess air
• Leave to stand for 10 minutes uncovered
• Bake in a preheated oven at 170 degrees for 14 minutes
• Slide the silicone off the trays and leave to cool on the worktop
• macaron, recipe, strawberries, cream, strawberry
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For the parfait

• Whisk the cream & clotted cream in a stand mixer to soft peaks
• Put to one side in the fridge until needed
• Bloom the gelatine in iced water
• Whisk the egg yolks in a stand mixer on full speed until light and fluffy – they will more than double in volume
• In a pan bring the water, sugar and glucose to 118 degrees
• Pour down the side of the stand mixer onto the egg yolks, avoiding the moving whisk
• Keep whisking until cool
• Once cooled fold together with the whipped cream mix
• Dice the strawberries into small chunks and fold into the mix
• Place the mix into metal rings moulds approx 5cm in diameter & put in the freezer
• Once frozen remove from the rings (apply gentle heat to the ring if struggling to remove)
• Sandwich together with the macarons & enjoy