How to make Laura London's raspberry and vanilla macarons

These delectable raspberry and vanilla macarons are the perfect sweet treat - shimmering with edible gold dust they will look fabulous at any party table.

98g almond flour

2 egg whites

75g caster sugar

130g icing sugar

1 tsp vanilla

Pink gel food colouring

Edible gold dust

For the raspberry buttercream:

150g Butter

375g Icing Sugar

50g crushed raspberries

Preheat the oven to fan 160C

Whisk the egg whites until stiff. Add in the caster sugar slowly until a glossy and stiff meringue mixture is formed.

Sift in the almond flour and icing sugar. Fold. Add the vanilla and food colouring.

Pipe the mixture onto a parchment lined baking tray into small evenly shaped circles. Add edible gold dust to the tops. Leave the macarons for around 30 minutes on the kitchen side so the macarons form a skin on top.

Bake in the oven for 10/15 minutes.

Once cooked take out of the oven and leave to cool on a wire rack.

For the raspberry Buttercream cream together the butter and icing sugar and then add in the rasp-berries. Mix thoroughly.

Once the macarons are cooled you can pipe the buttercream onto them and sandwich together and. Heaven.

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london.