Place icing sugar and almonds in a food processor and process for a minute or so.  This makes the mixture as fine as possible.

Beat egg whites with an electric mixer until foamy and then gradually add the caster sugar while continuing to beat until the mixture is thick and glossy.

Add a few drops of essence and tiny drops of colouring until you get a definite pink colour but do add gradually as it will easily become too bright.

Sift the icing sugar and almonds into the egg white and fold together.  The mixture should be soft enough that if you make a peak it will collapse down onto itself.

Spoon mixture into a piping bag and pipe small circles onto a baking paper lined cold tray.

Preheat oven to 150 C and leave the macarons to rest while the oven is heating.

Bake for 15 minutes until firm.  Transfer to a wire rack to cool.

Melt chocolate and cream over a gentle heat and stir until smooth.  Allow to cool until it thickens enough to spread and sandwich macarons with chocolate.

Dust tops with cocoa.

Store in an airtight container.