Directions

1. Whisk the egg whites in a clean bowl until they form soft peaks. Add the sugar and keep whisking until glossy and stiff peaks are formed.
2. Mix together the almond flour and icing sugar and fold into the egg whites a little at a time until the mixture is smooth and easily runs off a spatula. Be careful not to overmix.
3. Add the mixture to a piping bag fitted with a round tip, and pipe small rounds onto a lined baking sheet. Gently knock the baking sheet against the worktop to pop any air bubbles. Leave for 60 mins or until the macaroon rounds have dried out to the point where they are no longer tacky if touched.
4. Bake for 14 minutes at 160°C. Leave to cool.
5. Make the filling by combining the butter and icing sugar, before adding the mascarpone and Blossom Honey. Mix until smooth.
6. Pipe the filling onto the cooled shells and sandwich together. Top with a drizzle of Blossom Honey and bee pollen.