Preheat oven to 150 degrees. Grease oven trays: line with baking paper. Beat egg whites until soft peaks form. Add sugar gradually and some food dye, beat until sugar dissolves: transfer mixture to larger bowl. Fold in sifted icing sugar, ground almonds and raspberry puree, in two batches. Spoon mixture into a pippin bag 2cm plain tube. Pipe 4 cm rounds 2 cm apart onto prepared trays. Tap trays to spread slightly. Dust macaroons lightly with extra icing sugar: stand for 30 mins. Bake macaroons for about 20mins. Remove form oven and let cool. Bring cream to the boil in a small saucepan, remove from heat: add chocolate ans stir until smooth. Stir in jam and tint with dye. Refrigerate until spreadable. Sandwich macaroons with chocolate filling.
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