Strawberry, Pistachio and Butterscotch Sandwich Biscuits

Preheat the oven to 180°C (160 fan) | 350°F | gas 4.

Prepare the strawberry macaroon mixture by combining the ground almonds and icing sugar together in a large mixing bowl.

Beat the egg whites in a separate, clean mixing bowl until stiff peaks form. Fold the egg whites into the ground almond mixture until just incorporated. Add drops of red food colouring to the mixture and fold in gently until you have the right colour.

Spoon into a piping bag fitted with a 3-4cm diameter straight-sided nozzle. Pipe circles onto the lined baking trays and leave them to set on the trays for 15 minutes.

Meanwhile, prepare the pistachio macaroons by pulsing the pistachios in a food processor until finely ground. Sieve the mixture into a clean bowl then combine with the icing sugar, mixing well. Beat the egg whites in a separate, clean mixing bowl until stiff peaks form. Fold the egg whites into the ground nut mixture until just incorporated. Spoon into a piping bag fitted with a 3-4cm diameter straight sided nozzle. Pipe 3cm circles onto the lined baking trays and leave them to set for 15 minutes.

Meanwhile, once the strawberry macaroons have rested for 15 minutes, bake them for 8-10 minutes until just set. Remove from the oven and let them cool on the tray.

As the macaroons are baking, prepare the final macaroon batch for the butterscotch ones; combine the ground almonds, cornflour and icing sugar in a large mixing bowl, mixing well until combined.

Whisk the egg whites in a separate, clean mixing bowl until stiff peaks form. Fold gently into the ground almond and icing sugar mixture, then fold in the butterscotch sauce until just combined. Spoon into a piping bag fitted with a 3-4cm diameter straight sided nozzle. Pipe 3cm circles onto the lined baking trays and leave them to set for 15 minutes.

While the butterscotch macaroons are setting, bake the pistachio macaroons for 8-10 minutes until just set. Remove and leave to cool on their trays then bake the butterscotch macaroons for 8-10 minutes until they are just set. Remove them from the oven and leave to cool on their trays.

Prepare the fillings as all the macaroons are cooling; for the pistachio filling, beat together the icing sugar with the unsalted butter until smooth. Pulse the 25g of unsalted pistachios intended for the filling in a food processor until finely ground. Sift the ground pistachios into the butter and icing sugar mixture. Add a few drops of green food colouring and beat again until smooth. Spoon into a piping bag fitted with a 3-4 cm straight-sided nozzle and leave to one side.

To make the chocolate filling for the butterscotch macaroons, place the chopped milk chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until the chocolate has melted and is smooth then remove from the heat and leave to thicken and cool a little to one side.

Add the softened butter to the melted chocolate and beat until smooth and even. Spoon into a piping bag fitted with a 3-4cm straight-sided nozzle and set to one side.

When the macaroons are cool enough to fill, pipe the chocolate filling onto the underside of half of the butterscotch macaroons. Sandwich together against the underside of the other butterscotch macaroons to complete them. Pipe the pistachio buttercream onto the underside of half of the pistachio macaroons. Sandwich together against the underside of the other pistachio macaroons to complete them. Spread the strawberry jam evenly onto the base of half of the strawberry macaroons then sandwich them together with the remaining strawberry macaroons to complete them.