Macaroons

Makes:12

Prep time: 20 mins

Baking time: 10 mins

Ingredients
1. 3 large egg whites

2. 250g/9oz Billington’s Unrefined Golden Icing Sugar, sieved

3. 25g/1oz unsalted, shelled pistachios, whizzed in aprocessor until finely ground

4. 25g/1oz ground almonds

5. 2 tsp cocoa

6. 25g/1oz pecans, whizzed in a processor until finely ground, along with the

7. 2tsp cocoa (above)chocolate spread, lime curd and smooth peanut butter

Method
1.Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6. Line 2 baking sheets with baking parchment or a non-stick teflon sheet.

2.Whisk the egg whites in a clean grease-free bowl until stiff peaks form. Whisk in one third of the Golden Caster sugar, then fold in the rest of the sugar.

3.Divide equally the mixture into 3 separate bowls. Fold the pistachios into 1 bowl, ground almonds into bowl 2 and cocoa pecans into the last bowl.

4.Spoon 8 rounds from each bowl (to create 4 macaroons of each flavour) onto the prepared baking sheets. Bake for 10 mins until firm. Cool and sandwich together the pecan macaroons together with chocolate spread, the pistachio macaroons with lime curd and the almond macaroons with peanut butter.