Berry Cookie Stacks
4,3 / 10
Pre-heat the oven to 180°C | 350F | gas 4.
Whisk together the egg whites, plain flour and sugar until you have a smooth paste.
Line and grease a baking tray and place tablespoons of the mixture spaced apart on the tray and use the back of the tablespoon to shape into 5cm rounds.
Bake for 5 minutes, or until golden brown in colour.
Remove from the oven and carefully lift off onto a wire rack to cool completely.
Meanwhile, prepared the cream filling by mixing the icing sugar with a little hot water until you have a thick paste.
Carefully whisk in the cream until you have a thinner paste.
Spread the paste carefully onto the bottom side of half of the biscuits.
Arrange on serving plates and then sit the raspberries standing upside down stuck to the cream paste in a circle around the perimeter.
Sit another biscuit on top of the raspberries to make the sandwiches. Serve immediately.