- 50g ground almonds
- 140g icing sugar
- 2 large egg whites
- 1 tbsp caster sugar
- Pink food colouring paste
- 3 tbsp good-quality strawberry jam
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Line 2 large baking trays with non-stick baking paper.
- 2. Sieve the ground almonds and icing sugar together into a large bowl. Put the egg whites into a separate bowl, and using an electric hand whisk, beat to soft peaks. Add the caster sugar, and whisk until glossy. Fold into the almond and icing sugar mixture, along with a very small amount of the pink food colouring. Mix until just combined and evenly pink – the mixture will reduce as the air bubbles in the meringue burst.
- 3. Put the mixture into a disposable piping bag, snip off 1cm from the end. Pipe small blobs (about 1 heaped teaspoon each) onto the baking paper, spaced apart, so you have about 50 in total. Set aside for 10 minutes to dry – this is important as it gives the macaroons the correct texture. Bake for 5 minutes, then turn the whole sheet of paper over – the macaroons will be stuck so won’t fall off. Bake for another 4 minutes. Remove from the oven and cool.
- 4. Peel off the baking paper from the macaroons, then sandwich 2 together with a tiny blob of strawberry jam in the centre. Repeat to give you 25 in total.
fabric of your choice
hot glue gun
Step 1: Cut circles out of fabric.
Step 2: Fold the circle in half and put a little hot glue on the center, then fold over to secure.
Step 3: Apply more hot glue to the bottom of the folded circle.
Step 4: Press the bottom of the folded circle with the hot glue onto the chinese lantern.
Step 5: Repeat these steps until the whole lantern is covered. Once finished, attached some fabric to the metal frame of the lantern to hang.
Amazing Pom pom necklace from here!
- I'd always wanted to have a shop (since a little girl)
- I wanted a place where customers could always find me (I'd sold at markets before that)
- Because I wanted to (I'm one of those people who need to do things rather than wonder 'what if". My mum always said "theres no gain without risk" and life's too short for regrets.