1. Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating well after each addition. Beat mixture for a further 5 minutes or until thick and glossy.

2. Gently fold sifted icing sugar and almond meal into the egg mixture until just combined. Then tint mixture yellow using yellow food colouring.

3. Spoon meringue into a piping bag with a 1cm plain tube. Pipe 3cm-round circles, about 2cm apart, onto 2 trays lined with baking paper.

4. Cook macaroons in a moderate oven (180°C), keeping door slightly ajar using handle of a wooden spoon, for 10 minutes. Cool in oven with door ajar.

5. Tint melted chocolate lilac using red and blue food colouring. Join macaroons with chocolate and stand at room temperature until set.

Tip: Macaroons can be made the day before joining and serving. Store in an airtight container.