Start this recipe by lining 2 baking trays with non-stick baking paper and draw 2 x 15cm circles on each tray. Next, whip the egg whites to stiff peaks then gradually mix in the caster sugar. At stage, mix in a few drops of pink or red food colouring. In a bowl sift together the icing sugar then stir in the ground almonds. Fold this mixture into the egg white, folding about 30-40 times in total. Pipe onto the baking sheets in the 4 circles drawn. Allow to sit and make a thin skin before baking in the oven at 150°C for 15-20 minutes or until cooked evenly. Allow to cool down completely before sandwiching the macaroons together with the chocolate cream and slices of fresh strawberries. Decorate with extra berries and macaroons.