French macarons, blueberry cheesecake and raspberry almond

Whisk the almond flour and icing sugar together, then sieve the mixture slowly.

Beat the egg whites with lemon juice (in place of cream of tartar) and a pinch of salt with a mixer on medium speed.

Halfway through, gradually add the fine granulated sugar; beat to stiff and shiny.

Transfer the beaten whites to the flour mixture and fold with a rubber spatula from the centre until incorporated.

Divide the batter in half. Tint one half with two drops of red gel food colouring and add half a teaspoon of vanilla extract and almond extract; add half a teaspoon of vanilla extract to the other half.

Fill piping bags fitted with a nozzle, cut off the tip, and pipe one-and-a-half-inch circles onto parchment.

Firmly tap each baking sheet on the counter twice to release the bubbles.

Let sit at room temperature until the tops are no longer sticky to the touch.

Bake; in the oven they should become shiny and rise one eighth inch.

Remove from the parchment and sandwich the pink shells with seedless raspberry jam and the blue shells with blueberry jam.