Instructions

1. Prepare your tray with greaseproof paper. Prepare the piping bag with a size 3 tip.
2.  Using the whisk whip the egg whites 2 minutes, 37˚C, speed 3.5. Add the caster sugar, gel colour, vanilla (or any flavour) and cream of tartar and whip 2 minutes, 37˚C, speed 3. Place in a large bowl and clean and dry the thermomix bowl.
3. Add the whole almonds to the TM bowl and grind 10 seconds, speed 10. Scrape down and grind again 10 seconds, speed 8. Add the icing sugar and blitz 10 seconds, speed 10.
4. Add the almond mixture to the egg white mixture and fold until it is incorporated and the mixture is still slightly thick and just about drops off the spatula. It should just hold a letter 8 in the mix.
5. Pipe rounds onto the greaseproof paper leaving space in between. Bang the tray down on a hard surface to get rid of any air bubbles.
6. Leave to dry for at least 30 minutes to form a crust on the top. While they are drying preheat the oven to 120˚C.
7. Bake for 15-18 minutes and leave to cool. Remove from the parchment paper when cold and fill with buttercream mixed with fresh strawberry filling.

To make the filling cream the butter and cream cheese 1 minute, speed 3. Add the icing sugar and beat 30 seconds, speed 4. Scrape down the sides and repeat. Add the puree and mix 10 seconds, speed 3.