Honey bees

For the filling
● Date filling
● 150g dates (stone removed)
● 8 tbsp almond milk
● Pinch sea salt
OR
● Chocolate ganache
● 100g plain chocolate, broken into small pieces
● 150ml double cream
● Pinch of sea salt

Method

● Preheat oven to 190°C.

● Line 2 baking trays with double sheets of baking parchment or a silicone mat.

● Sift the almonds and icing sugar together three times then set aside.

● Beat the egg whites until foamy; add the yellow food colouring, and continue beating on low speed, adding caster sugar a tablespoon at a time, then increase to high speed and beat until mixture forms stiff peaks and is glossy.

● Gently fold in by hand half the sugar/almond mixture until combined. Repeat with rest.

● Scrape the mixture from the sides of the bowl and fold over the mixture, this movement
deflates the meringue.

● Repeat until the batter is runny and shiny.

● Put a 1cm nozzle on a piping bag and fill it with the mixture. Pipe rounds of macaron batter onto the baking trays about the size of a 10p coin.

● Once the rounds are piped, bang your trays against the counter to knock any air out of the batter.

● Set aside the macarons for 45 minutes to an hour to dry at room temperature.

● Place the trays in the oven, reducing the temperature to 140°C (130°C for fan-assisted ovens).

● Bake for 20-25 minutes - keeping an eye on them so they don't char. They will be ready when they can be lifted from the baking paper without sticking.

● For the date filling: blend the dates in a processor until smooth. Add the almond milk and a pinch of sea salt and blend until smooth.

● For the chocolate ganache: melt the chocolate, then stir in the cream using a whisk, stirring occasionally and refrigerate to set.

● Once cool, pipe on the eyes, a smiley face for the the mouths and three stripes on their backs.

● Place some filling on each base and cover with a decorated half.

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