Bearcaroons

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  Step 1

  Blend together the ground almonds and icing sugar and then sift into a bowl.

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  Step 2

  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.

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  Step 3

  Squeeze out the macaroons on to a baking sheet and squeeze two little dots at either side to look like ears.

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  Step 4

  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.

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  Step 5

  Bake at 150'C for 12 minutes and leave to cool.

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  Step 6

  Match up the shells into pairs and spread each with biscuit spread in the middle.

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  Step 7

  Finally use a black edible marker to draw faces on each of your macaroons!

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