You've seen them do it on British Bake Off, now it's your turn!
These delicious Macarons are surprisingly easy to make!
Heat oven to 160C/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper.
For the filling, break up the white chocolate and place into a heat proof bowl over a pan of simmering water, add the cream and stir gently until the 2 have fully combined, Leave to cool and thicken a little, then use to sandwich the macaroons together