Line a baking tray with parchment paper.

Lift the Cooking Chef head and fit heat guard.

Fit the Whisk tool to the machine.

Attach the food processor attachment to the machine.

Add Ingredients 1 (almonds, strawberry powder, icing sugar) into the food processor.

Blend until the mixture is combined and has formed a powder.

Sift the powder mixture into a medium bowl.

Add Ingredients 2 (egg whites, caster sugar) to the Mixer bowl.

Whisk at 50°C on speed 2 for about 6 minutes.

Turn off the heat and mix on speed 6 until firm peaks form.

Remove the Whisk tool and fit the K beater.

Sift halve of the almond mixture into the Mixer bowl.

Mix on speed 1 until the mixture is combined.

Sift the rest of the almond mixture.

Mix on speed 1 until the mixture is combined.

Spoon the mixture into the piping bag.

Pipe circles of about 4 cm onto the baking tray leaving space between them.

Tap the tray a few times on the surface.

Leave to rest uncovered for 30 minutes.

Pre heat the oven to 180°C.

Bake for 10 minutes at 180°C.

Let cool.

Retrieve, clean the Mixer bowl and fit the Creaming beater.

Add Ingredients 3 (jam, cornflour) into the Mixer bowl.

Mix at 100°C on speed Min for about 4 minutes.

Let cool.

Spoon the jam into a piping bag and snip off the end.

Pipe a bit of jam on half of the macaroon shells.

Sandwich with the other half of the shells.

Serve.