These decorative macaroons both look and taste good. The crunchy meringue crust and the soft filling complement each other perfectly.
250 g powdered almonds
750 ml icing sugar
7 egg whites
50 ml sugar
food colouring

jam or berries as desired
whipped cream

Mix the powdered almonds with the icing sugar. Whip the egg whites and sugar into a meringue and dye with the food colouring as desired. Gently fold the meringue in with the almond powder and icing sugar mixture.

Line a baking tray with a sheet of SAGA Cooking or Baking paper. Take another sheet of paper, make a piping bag and fill with the dough. Cut the tip off and squeeze the dough onto the baking tray to make an even number of 3 cm diameter discs. Allow them to set for 15 minutes or until a crust is formed and then bake in an oven at 140°C (160°C) for 12 minutes.

Fill half of the meringues with jam, berries or whipped cream and then place the remaining meringues on top.