What? Macaruffins? These were so good, it was one of those shameless moments where I was just eating one after the other, complimenting myself aloud. I was very impressed with myself. Maybe that's why my dad thinks I'm arrogant. You know what, my current degree, Economics and Psychology, are eating me alive, so I need to feel good about myself with something, and damn do these boost my confidence. They're some of the best cookies I've made!
I'm failing Economics at the moment, so I can brag about these as much as I want.
200g ground almonds
80g egg whites
180g icing sugar
1/2 cup blueberries
Preheat oven to 160C. Line and grease a baking tray.
Put the berries in a food processor and process until smooth, then add all the other ingredients and whiz some more.
Put the batter in a piping bag and pipe small flat circles (2cm diameter) onto the lined baking tray. Pipe them all 1 inch apart from each other.
Bake for 10-20 minutes or until the cookies are crisp and firm.
Leave the cookies to cool.
Mix creme fraiche with as much lemon zest as you want - some people prefer it really sharp, like me, but some prefer a softer note of the lemon.
Take a cookie, spoon a bit of the creme fraiche filling onto it and place another cookie on top. Repeat with the rest.