Almond macaroons with mascarpone mousse and strawberries

For the macaroons

• 100 g ground almonds
• 1 heaped teaspoon cornflour
• 2

To make the macaroons, sift the ground almonds with the cornflour. Set aside. Whisk the egg whites with the lemon juice and salt until frothy, then gradually whisk in one-third of the sugar and continue whisking until the meringue will hold a soft peak. Add another third of the sugar and whisk until the meringue is thick and glossy. Add the remaining sugar and whisk to a stiff peak. Fold in the