Berry and Soft Cheese Macaroon Stacks
- 2 ¾ cups
- 1.333 cups
- For the filling and decoration
- 1 cup
- 2 tablespoons
- 4 tablespoons
- 2 cups
Berry (e. g. strawberries, raspberries, blueberries, blackberries)
- 1 tablespoon
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.