Makes 36 small macaroons
For the macaroons:
150g ground almonds
180g icing sugar
150g egg whites (approx 4 large egg whites)
60g caster sugar
3 tsp vanilla extract or one large vanilla pod
Red and blue food colouring paste (make sure you do not use liquid colouring)
For the ganache:
250ml double cream
50g unsalted butter
3 vanilla pods
220g white chocolate, finely chopped
50g pureed raspberry
50g pureed blueberry
Mix the ground almonds, icing sugar and vanilla.
Using an electric whisk, whisk the egg whites until stiff.
Gradually add the caster sugar, a tablespoon at a time and whisk again after each tablespoon until stiff. Fold in the almond mixture.
Split the macaroon mixture into three. Leave one white. Add a little blue food colouring to one for the blueberry macaroons and a little red food colouring into the third for the raspberry macaroons.
Heat your oven to 180°C and line two large oven trays with baking parchment.
Using three different piping bags (it is OK to use three freezer bags with one corner cut off each one), pipe discs of 4cm diameter onto lined oven trays.
Leave the macaroons to rest for 30 minutes before cooking them so they form a crust on top.
Bake for 15 minutes and then place on a wire rack to cool.
Split the vanilla pods and scrape out the seeds. Put them in a large saucepan with the cream and heat until bubbles form around the edges.
Remove the pan from the heat.
Add the white chocolate and stir until it has completely melted. Leave it to cool.
Extract as much liquid from the pureed raspberries and blueberries as possible.
Split the cream and chocolate mixture into three bowls. Leave one bowl white. Add the raspberry puree to one and add blueberry puree to the third.
Put the ganaches in three piping bags. Cool in the fridge for at least 30 minutes.
To assemble, pipe half the vanilla macaroons with vanilla ganache, and sandwich with the other halves.
Repeat the process with the red macaroons using the raspberry ganache, and with the blueberry macaroons using the blueberry ganache.