• 100 grams icing sugar
  • 100 grams ground almonds
  • 37 grams egg white
  • 100 grams caster sugar
  • 25 milliliters water
  • 37 grams egg white
  • Beige food colouring
  • Ganache
  • 100 grams double cream
  • 100 grams dark chocolate, pellets or broken pieces
  • Raspberry Coulis
  • 250 grams raspberries
  • 1 tablespoon icing sugar


  1. Sieve together icing sugar and almonds
  2. Add 1st egg white and mix to form a paste
  3. Add 2nd egg white into the kitchen aid and start to whisk
  4. Put caster sugar and water into a pan and heat until it reaches 118°C
  5. Once the white has reached soft peak meringue, turn speed down and slowly add the sugar syrup
  6. Turn speed back up and whisk until room temperature
  7. Add the almond mix into the meringue until all incorporated (looking for a ribbon stage texture)
  8. Add the food colouring to get a similar colour to a burger bun
  9. Pipe circles onto a lines baking tray and leave to skin for 20 minutes
  10. Cook for 12 - 15 minutes at a 135°C oven until they have stopped wobbling
  11. Leave to cook completely before taking them off the parchment paper
  12. (Ganache) Heat cream until its steaming
  13. Pour over chocolate and mix until its all melted
  14. Keep in fridge until it sets to piping consistency, but check every 15 minutes and give it a stir so the temperature is even
  15. White chocolate Cheese OR colour marzipan yellow, roll and cut into squares
  16. Colour white chocolate yellow (best to use chocolate colouring but may be able to with gel)
  17. Spread out on acetate or on non-stick mat and set in fridge for 5 minutes
  18. Just before it's set completely, mark out squares with a warm knife and put back in the fridge
  19. (Coulis) In a pan, heat up the raspberries until they start to break down
  20. Put into a blender with the sugar and blitz
  21. Pour through a sieve and leave to cool