Creamy Summer Pudding with Cookies
Pre-heat the oven to 150°C | 300F | gas 2.
Grease and line two baking sheets with greaseproof paper. Pulse the almonds in a food processor until they resemble fine breadcrumbs.
Add the icing sugar and continue to pulse for 10 seconds until combined. Add the egg whites and almond extract and pulse until a smooth dough forms.
Remove the dough and roll teaspoons of the dough quickly between your palms to form balls. Place the balls on baking sheets, spaced apart. Flatten slightly and bake for 20-25 minutes until they are golden.
Remove from the oven, allow them to cool a little on the baking sheets before removing to a wire rack to cool. Once cool, crush a quarter of the macaroons in a small mixing bowl.
Arrange a tablespoon of this crushed mixture in the base of 4 serving dishes.
Whisk the fromage blanc quickly until smooth. Fold in half of the redcurrants, raspberries and blueberries and spoon into the serving dishes on top of the crushed macaroons.
Arrange the rest of the fruit on top of the fromage blanc mixture and serve with the remaining macaroons on the side.