Moggy macaroons


Macaroons are all the rage so this cat-shaped recipe is just purrfect! For human consumption only!

You will need:

125g ground almonds

200g icing sugar

3 free-range egg whites

2 tbsp caster sugar

2 tsp cream of tartar

Content continues after advertisements

Red food colouring

200g white chocolate, chopped

200ml double cream

15g unsalted butter


  1. Whisk the egg whites until stiff peaks form. Then slowly whisk in the cream of tartar and caster sugar.
  2. Fold in the food colouring, almonds and icing sugar.
  3. Pipe the mixture onto a grease-proof paper lined baking tray in cat shapes - aim for 3-4cm circles with pointy ears. Tap the tray to release any air bubbles, then leave to rest for 60 minutes, or until a slight skin forms.
  4. Preheat the oven to 160C/315F/Gas 2 and bake for 10-15 minutes.
  5. Leave to cool for five minutes and then carefully peel the macaroons from the paper.
  6. For the white chocolate filling, heat the cream and chocolate over a low heat, add the butter and a dash of the food colouring, then stir until smooth.
  7. Once cool, use filling to sandwich the macaroons together. Purrfect!