Cut two tray-sized pieces of baking paper and trace a circle onto each one. Flip them over, place on a baking tray and lightly grease the paper.

Beat the egg whites in the bowl of an electric mixer until soft peaks form. Add the caster sugar and food colouring and mix just until the colouring is even and the sugar is dissolved. The colour does bake out so add a little more than you would normally.

Remove the bowl from the stand and in two lots, gently fold in the almond meal and icing sugar.

Spoon the mixture into a piping bag fitted with a plain tip and using a spiraling motion, pipe the mixture onto the paper to fill the circles.

Pre-heat the oven to 130C(270F) fan-forced

Tap the trays on the bench to even out the top of the macarons then leave them to set for about 15 minutes.

Bake the giant macarons for about 30 minutes but start checking on them after 25. You want them to be firmish in the middle.

When they’re cooked, take the trays out of the oven and leave them to sit for 10 minutes. Transfer the macarons, on their paper to a wire rack. When they are cool, invert the macaron onto your hand and gently peel away the paper. Place one half upside down on a tray.

To make the icing, blend the cream cheese and low fat spread until smooth and creamy. Add the lemon juice then gradually add the icing sugar until you reach the desired consistency. You need it to be quite thick so it doesn’t leak out the sides.

Gently spoon the icing into the middle of the macaron and encourage it out towards the sides leaving a small gap between where the icing finishes and the edge of the macaron.

Peel the paper from the other macaron and gently place it on top. Using your whole hand, press down to spread the filling to the sides.

Dust with icing sugar to serve.