Mother's Day Macaroons

Pretty macaroons that look as good as they taste. A new recipe from MasterChef winner Mat Follas for the happy egg co

1. 1

   The Macaroons:
   • Whip the happy egg whites until they can just hold soft peaks
   • Add half the caster sugar and continue whisking until firm glossy peaks are formed
   • Stop whisking and fold-in the remaining sugar and flavouring
   • Using a piping bag, pipe the mixture into approx 3” circles on a sheet of parchment paper
   • Bake in the over for approx 1 ½ hours at 100C until dry and crisp to the touch
   • Leaving the macaroons in the oven, turn the oven off and allow them to cool slowly inside for 30 minutes
   • Once cooled, turn out and make a sandwich with the flavoured buttercream
   
   The Buttercream:
   • Mix the butter until it becomes a smooth paste
   • Add the icing sugar, salt, milk and flavouring and whisk until smooth and creamy