A dainty tea-time treat for Easter
Sieve together almonds, cocoa powder and icing sugar into a bowl.
Whisk up egg whites and gradually add sugar in stages. Whisk eggs until stiff peaks have formed.
Fold the egg white into the dry mix in 3 stages.
Fill a piping bag attached with a round nozzle. Line a tray with baking paper and pipe £2 coin sized circles, leaving about a 2cm gap in between each one. Leave for about 20 mins to skin.
Dust with a small amount of cocoa powder just to achieve a slight pattern on the surface.
Turn on the oven to 135°C and bake for 10-12 mins.
Make the filling by heating the cream and pouring it over the chocolate and stir until the chocolate has melted in.
Leave the ganache to cool and thicken (stir every now and then).
Once the macaron shells have cooked, remove from oven and leave to cool completely before taking them off the tray.
Heat up a knife in hot water and slice the Cadbury Creme Eggs widthways into 5-6 circular pieces.
Once ganache has thickened and is at a spreadable consistency, fill a piping bag.
Pair up the matching macaron shells. Place a piece of Cadbury Creme egg into the centre of one side of the shell, and pipe a ring around it with ganache.
Sandwich the other side onto it to form the macaron – and voila. Delicious cracking Creme egg macarons.