preheat oven to 150°c/130°c fan forced. grease and line 2 baking trays with baking paper.
sift icing sugar and almonds through a fine sieve. using an electric mixer, whisk egg whites and cream of tartar until soft peaks form. slowly add 1 tbsp of caster sugar at a time, until it is incorporated and stiff peaks are formed. stir in almond mixture.
separate macaron mixture into 2 medium bowls, and tint with food colouring. spoon mixtures into 2 piping bags with a round nozzle. pipe 3 cm rounds onto prepared trays, set aside for 20 minutes.
place trays into oven and cook for 15 minutes or until firm to touch; remove from oven and cool on trays.
in a medium bowl, whisk plaistowe premium white choc and mascapone until smooth. sandwich macarons with mixture.
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