Whipped goat’s cheese and fig jam macaron lollies

For the macarons, line 2 – 3 baking sheets with baking paper. Sieve together the ground almonds and icing sugar to remove any clumps. Blend any leftover crumbs and sieve again until nothing remains.

Beat the egg whites and cream of tartar on low speed with an electric mixer. Once the egg whites reach soft peak stage, start gradually sprinkling in the castor sugar as you beat. Increase the speed to medium, if needed, and beat the meringue to stiff, glossy peaks.

Add about ¼ of the almond-sugar mixture and fold until no streaks remain. Continue to add the almond mixture in quarters, folding very gently until incorporated, but the mixture remains thick. The mixture should drop off the spatula and spread very slightly.

Pour the batter into a piping bag fitted with a 1cm round nozzle and pipe rows of batter the size of a R5 coin onto the baking sheets, giving them enough space to spread.

Drop the baking sheets from a 10cm height on the counter firmly3 times to bring up any air bubbles – quickly pop any remaining visible bubbles with a toothpick.

Allow the macaron shells to rest on a level surface, 30 – 60 minutes. They should form a skin and not stick to your finger when touched lightly.

While they rest, place your oven rack in the lower third of your oven and preheat to 130˚C. Bake the macaron shells, 12 – 15 minutes or until almost dry. Allow to cool completely before peeling off the baking paper.

Make the filling by beating the goat’s cheese and cream cheese, seasoning and thyme until smooth. Place in a piping bag and snip off the tip. Pipe a ring of cheese on one macaron and fill the centre with fig jam. Insert a lollipop stick into each and sandwich together with the remaining macaron shell. Store in the refrigerator until ready to serve.