Berry and Soft Cheese Macaroon Stacks
Heat the oven to 170°C (150° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.
Whisk the egg whites until stiff.
Mix the almonds with the sugar and fold into the egg whites.
Shape the mixture into walnut-sized balls, flatten slightly and place apart on the baking tray.
Bake for about 25 minutes until firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
Mix the mascarpone with the raspberry liqueur and agave syrup.
Sift a little icing sugar over the berries.
Sandwich 3 macaroons with the mascarpone mixture and decorate with the berries.