Almost too cute to eat, but too delicious not to!
Wonderful recipe by Cat Morley from Cut Out & Keep
You will need:
● 115 g Icing Sugar
● 75 g Ground Almonds
● 50 g Granulated Sugar
● 2 Egg Whites (at room temperature)
● Biscuit Spread
● Black Edible Marker
Blend together the ground almonds and icing sugar and then sift into a bowl.
Whisk the egg whites until they form soft peaks and then whisk in the sugar, one third at a time until the meringue forms thick peaks. Fold the ground almonds into the meringue and then scrape into a piping bag.
Squeeze out the macaroons on to a baking sheet and squeeze two little dots at either side to look like ears. Bang the tray on your table to remove air bubbles and leave for 30 minutes at room temperature so a slight skin forms on top.
Bake at 150C for 12 minutes and leave to cool.
Match up the shells into pairs and spread each with biscuit spread in the middle.
Finally use a black edible marker to draw faces on each of your macaroons!