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)
Marshmallows
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.