Preperation time will be around 30 minutes and can be served to 25-30 people.

INGREDIENTS:

• • 1 Cup Ground Cashiew Nuts
  • 1 3/4 Cups Icing Sugar
  • 3 Large Egg Whites
  • 1/4 Cup Sugar
  • 1/4 Tea Spoon Cream of Tartar
  • 1/2 Tea Spoon Vanila Essence
  • Pinch of Salt
  • Food Colouring
  • Filling
    • 100g Cooking Chocolate
    • 300ml Milkmaid

METHOD:

• Sift the sugar and ground cashew mixture, A little at a time through a fine-mesh sieve into a large bowl.
• Beat the egg whites, cream of tartar and salt with a mixer until frothy. Increase the speed to medium high; gradually add the grounded sugar and beat until stiff and shiny.
• Transfer the beaten egg whites to the bowl with the ground cashew mixture. Mix accordingly.
• Add the food coloring and vanilla. Continue folding until the batter is smooth.
• Transfer the batter to a pastry bag fitted with a 1/4 inch round tip. Pipe 1 1/4 inch circles to a baking sheet.
• Bake at 180C for 15-20 minutes. Transfer on to a rack to cool completely.

For the filling:

• Bring the Milkmaid to a boil and pour over the chocolate. Let stand for a minute and then stir. Repeat until smooth.
• Allow to cool and thicken before piping on to macaroons.

Source: Milkmaid Kids Party Delights 2017 Book 2