It's Breast Cancer Awareness Month and this year it's all about taking action.
On 26 October it's Wear It Pink day where everyone is encouraged to wear their pinkest clothes and do whatever they can to fundraise.
Why not try making baking idol and Great British Bake Off judge Mary Berry's pink macaroons and then charge everyone in your office to scoff them? Genius.
Cooking for a cause people! Get on it.
Mary Berry's pink macaroons
200 g (7 oz) icing sugar, sifted
200 g (7 oz) ground almonds
200 g (7 oz) caster sugar
4 tbsp cold water
4 large eggs, separated
1 tsp almond extract
Red food colouring
90 g (3 oz) soft butter
150 g (5 oz) icing sugar, sifted
Piping bag fitted with 1 cm (1⁄2 in) plain nozzle
Line 2 baking trays with baking parchment. Combine the icing sugar and almonds in a bowl, and set aside.
Put the caster sugar and water into a stainless steel pan. Heat gently over a low heat, stirring, until the sugar has dissolved.
Bring to a boil, and boil for a few minutes without stirring, until you have a shiny, clear syrup, the consistency of single cream. If you have a sugar thermometer it should read 110°C, no more. Remove from the heat, and leave to cool slightly.
Put 2 of the egg whites into a bowl, and beat with an electric whisk on high speed until stiff but not dry. Slowly pour in the sugar syrup in a thin, steady stream, beating constantly until all the syrup is used and you have a shiny meringue.
Add the remianing 2 unbeaten egg whites to the sugar and almonds, and mix to a very thick paste with a wooden spoon. Add in the almond extract and stir in just enough food colouring to make the mixture pink.
Add a heaped tablespoonful of the meringue, beat well, then carefully fold in the remaining meringue until the mixture is an even pink colour. Do not overmix or it will be too runny.
Fill the piping bag with the mixture. Pipe 40 small rounds, each about 3.5 cm (11⁄2 in) in diameter, on to each baking tray. If you do not have a piping bag, use 2 teaspoons to spoon the mixture on to the trays. Set aside to dry for about an hour until a skin forms on top.
Bake in a preheated oven at 150°C (130°C fan, Gas 2) for about 25 minutes until firm and glossy on top. Turn the oven off, and leave the macaroons to cool in the oven for about an hour. Transfer to a wire rack with a damp palette knife, and leave to cool completely.
Make the filling: cream the butter and half of the icing sugar in a bowl, beating until pale and fluffy. Beat in the remaining sugar a little at a time until the mixture is smooth.
Using a small palette knife, spread a little jam and butter cream over the bottom of 40 macaroons, then sandwich together with the remaining macaroons.