Begin by processing together the ground almonds, strawberry powder and icing sugar in your Food Processor attachment, until they are thoroughly combined and the mixture is a fine powder. Sift into a bowl and set aside.

Add the egg whites and caster sugar to the bowl of your Cooking Chef, fitted with the Whisk. Set the temperature to 45°C and whisk at speed 2 for 6 minutes, until the sugar has dissolved. Switch the temperature control to off and increase the whisking speed to 6. Whisk the egg whites and sugar until they hold firm peaks.

Remove the Whisk and fit the Fold Tool.

Sift in half the contents of the almond bowl, set the machine to speed 1. Once the almond mixture has been incorporated, sift in the remaining half. If preferred, adding approximately 2tsp of pink food colouring will increase the colour density of the final macarons. Allow the machine to combine the ingredients on speed 1 until you reach a ‘lava’ consistency.

Spoon the mixture into a piping bag fitted with a 1cm round nozzle and pipe circles of mixture onto parchment lined baking trays, of around 4cm in diameter, leaving space for spreading. Tap the trays on your kitchen surface a couple of times, to get the mixture to properly ‘grip’ the parchment, then leave the trays out, uncovered, for around 30 minutes.

Whilst the macarons are drying on their trays, preheat your oven to 180°C.

Once the macarons have dried for 30 minutes, place the trays into the preheated oven for 10 minutes, before reducing the temperature to 150°C and baking for a further 7 minutes. Remove from the oven before cooling on racks.

Whilst the macarons are cooling, prepare the filling.

Into the clean bowl of your Cooking Chef, fitted with the Creaming Beater, add the jam and cornflour. Set the temperature to 110°C and mix on minimum speed for 4 minutes. During this time the jam should melt, begin to simmer and then thicken a little. Be careful as this mixture will be extremely hot. Allow to cool, then spoon into a piping bag.