This is a yummy gluten free and dairy free treat and really easy to make.
150g ground almonds
200g caster sugar
1 tsp almond extract
2 egg whites
Rice paper sheets
Edible googly eyes
Chocolate beans (use jellybeans to stay dairy free)
Glacé icing to stick
Mix everything together. Plop spoonfuls onto rice paper sheets on a baking tray. The macaroons spread a bit so space them out.
Bake at 160C for 20 mins.
Makes about 12.
Decorate your faces with whatever you have, or eat them unadorned. Whichever way, they don’t last long!
Thanks to our friend Constance for the recipe.