Ingredients
• 300g icing sugar mixture
• 200g ground almonds
• 5 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup (75g) caster sugar
• 180g PLAISTOWE Premium White, melted
• 250g cream cheese, softened
Method
1. Preheat oven to 150C/130C. Grease and line 2 baking trays.
2. In a food processer process icing sugar and almonds until fine. Using an electric mixer, whisk egg whites and cream of tartar until soft peaks form. Slowly add 1 tablespoon of caster sugar at a time, until stiff peaks are formed. Fold in almond mixture.
3. Place macaron mixture into a piping bag fitted with a 1 cm round nozzle, pipe 60 x 3 cm rounds onto prepared trays, using a wet finger, smooth top. Set aside for 20 minutes to rest.
4. Bake 15 minutes or until firm to touch, remove from oven and cool on trays.
5. In a medium bowl, whisk PLAISTOWE Premium White and softened cream cheese until smooth. Sandwich macaroons with mixture.
