Superfood Macarons

method:

• First place the 100g stevia, ground almonds and cornflour in a blender and whizz up to form a fine powder. Set aside.
• In a large bowl place b eat the egg whites until they hold soft peaks. Slowly add the 30g stevia and beat until the mixture holds stiff peaks.
• Add the vanilla extract - then this is where the fiddly bit is to divide the mixture into 4 bowls (leaving one in the bowl) and sift each different superfood powder into each bowl. Beat each for 30 seconds with the whisk to incorporate. Set aside.
• Carefully weigh out and divide the ground almond mixture into four - add to each superfood bowl and fold in well to form a smooth batter. Don’t overmix it!
• Use a small cutter and a large sheet of greaseproof paper to draw circles so they are all the same size and place on two baking sheets.
• Do this one colour at a time: Transfer the batter to a piping bag with a large circle tip. Pipe macaroons using the circles as a guide. Firmly tap the baking trays to remove any air pockets. Let the macaroons stand for 15 minutes.
• Preheat the oven to 150 degrees C. Bake for about 17-18 minutes until nicely risen and slightly crispy on top - allow to cool on the tray for at least 15 minutes.
• For the fillings: Beat together the solid coconut oil and cream cheese together until smooth then add the stevia, coconut flour and vanilla.
• Once again, divide this between 4 bowls and to each, add the different superfood powders. You may want to add more stevia or maple syrup to sweeten.
• Pipe onto one of the matching macaroons and top with a second one - arrange them all to look pretty and enjoy!