Whisk the egg whites in a large, clean
bowl until soft peaks form. Whisk in the
icing sugar in 3 or 4 batches, whisking
well between each addition. Add a
couple of drops of colouring with the final
addition of sugar. Keep whisking until the
mixture is light pink, with no streaks, and
is thick and glossy, a bit like shaving foam.
Using a large metal spoon, gently fold
through the ground almonds. Cover 4
baking sheets with baking parchment
and dab a little of the mixture in the
corners of each sheet to secure paper.
If you don’t have enough baking sheets,
make and cook half the quantity, then
repeat. Use 2 spoons or a piping bag
fitted with a wide nozzle to make
40 circles, each about 5cm wide. Leave
to sit out for about 10 mins until a skin
starts to form.
Heat oven to 180C/160C fan/gas 4.
Place the baking sheets in the oven,
leaving the oven door slightly ajar to
allow steam to escape, then bake for
20-25 mins until just crisp, but not
browned. Leave to cool.
When ready to serve, gently ease off
the paper with a palette knife. Carefully
spread 1 tsp raspberry jam per biscuit
over half of the biscuits and 1 tsp
mascarpone per biscuit over the other
halves, then gently sandwich together.