Lorraine Pascale makes coconut kisses with ginger filly Chantilly and a strawberry slice recipe on How to be a Better Cook.

Lorraine says: “Lorraine’s simplified version of French macaroons is sure to impress and they look just as pretty as the real thing.”

The ingredients for the meringues: 100g desiccated coconut, 200g caster sugar and 4 free-range egg whites.

For the ginger filly Chantilly: 200g low-fat cream cheese, 2½ tsp icing sugar, 1 vanilla pod, seeds only, knobs stem ginger (from a jar in syrup), really finely diced, plus 1 tbsp of the ginger syrup, 8 medium-large strawberries, hulled, pointed ends trimmed and each one cut into 3 discs.