California Prune and Chocolate Macaroons

Pre-heat oven to 180°C.
Mix the icing sugar, almonds and 2 of the egg whites into a paste.
In a small pan bring the caster sugar and water to a boil.
Whisk the remaining 2 egg whites on medium to high speed to a stiff peak. Once the sugar and water mixture has boiled and become syrupy add this to the egg whites – add food colouring at this stage until you have the desired colour.
Whisk on a high speed for 1- 2 minutes.
Gently fold this into the paste mixture and put into a piping bag.
Line 2 large trays with greaseproof paper and pipe small circles of the mixture – try to make them similar in size.
Bake in the oven for 10-13 minutes until cooked then remove and cool on a wire rack.
Melt the chocolate on a bain marie.
Meanwhile in a food processor whizz up the California Prunes to form a paste.
Combine the California Prune paste with the melted chocolate – allow to cool slightly.
Once the macaroons and the paste have cooled, sandwich together 2 macaroons by piping the chocolate and Calilornia Prune ganache in the middle