Cream Cheese Frosting

Ingredients
250g Cream Cheese
90g Butter
2 Cups Icing Sugar
200g Mascarpone
1 Teaspoon Vanilla Or Lemon Juice

Directions
Leave the butter and cream cheese out of the fridge to soften for at least an hour. Cut
into cubes and place in the bowl of an electric mixer. Beat until smooth and pale. Add
the icing sugar and beat some more. Fold in the mascarpone and then pipe onto carrot
or red velvet cupcakes.

French Macaroon Recipe
Ingredients
4 Large Egg Whites (Or 5 Small 140g)
1/3 Cup Caster Sugar (70g)
1 1/2 Cups Icing Sugar (230g)
1 Cup Almond Meal (120g)
2g Salt (Tiny Pinch)
Gel Food Coloring (Optional)

Directions
Preheat the oven to 150 degrees C
Place egg whites and cater sugar in a bowl and mix with electric mixer for 8-10 minutes
(yes really), add gel food coloring and continue to mix for a further 30seconds. The
mixture should look stiff and dry.

Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that
are too big to pass through the sieve. Fold into the egg white mixture. It should take
roughly 50 folds until the mixture is smooth and a very viscous liquid, not runny. Over-
mix and your macaroons will be flat and have no foot, under mix and they will not be
smooth on top see the video for examples (troubleshooting is at the end of video).
Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents
cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray
cleanly, if not bake for longer if they are looking done on top move to the bottom shelf
of the oven for the remaining time to help bake the base.