Preheat the oven to 160'C.
Whisk the egg whites with a pinch of salt, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 10-15minutes.
Place the milk in a pan and bring to the boil.
Beat the eggs with sugar until you have a light and fluffy mixture. Add the flour and the pistachio paste.
Once boiling, pour the milk over the egg and sugar mixture then return to the pan, mix well and bring to the boil. Cook for 3 minutes from boiling point.
Once cooked, pour the cream in to a baking tray lined with cling film and transfer to the fridge to cool quickly.
Place the cream in the bowl of an electric whisk until you have thick whipped cream.
Once thoroughly cooled, fold the pistachio cream in to the whipped cream, mixing well whilst keeping plenty of air in the cream.
Place a morello cherry in the centre of half of the macaroon shells. Cover with pistachio cream and then top with a second macaroon shell.
«This recipe also works well with fresh raspberries as a replacement for the morello cherries.»