Zespri SunGold kiwifruit macarons

1. For the batter: Sift the almond flour and icing sugar 2 or 3 times and set aside. Beat the egg whites with 30 g sugar, using an electric mixer. When nearly stiff, add the food colouring and continue whipping into stiff peaks.
2. In the same bowl, gently fold in half the almond flour and icing sugar mixture with a spatula. Once it is all incorporated, fold in the other half of the mixture until fully combined.
3. Put the batter in a piping bag with a plain, round tip and shape the macarons on a tray covered with parchment paper. Bang the bottom of the tray gently to get rid of any bubbles and leave the macarons to dry at room temperature for 25-30 minutes. Once the surface is dry, put the tray into a pre-heated oven and bake at 150°C for 10-12 minutes, depending on the oven.
4. When finished, remove the macarons from the oven and leave to cool completely
5. For the filling: Combine the softened butter and sugar using an electric mixer. Add the almond and mix a few seconds more. Peel and finely dice the Zespri kiwifruit. Fill the macarons with the cream and kiwifruit cubes, then serve.

Tip: Keep any you don’t eat in the fridge.