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Bake the giant macarons in a 130C fan-forced oven for 25-30 minutes but check them after 25. Depending on your oven and the weather they might need a little longer. The middle will feel slightly firm when they’re cooked. While the macarons are baking, make the filling by beating the cream cheese and low-fat spread until smooth.
While the macarons are baking, make the filling by beating the cream cheese and low-fat spread until smooth. Slowly add the icing sugar and a little lemon juice until the filling is spreadable.
While the macarons are baking, make the filling by beating the cream cheese and low-fat spread until smooth. Slowly add the icing sugar and a little lemon juice until the filling is spreadable. I somehow missed the pictures of the macarons cooling. When they’re cooked, take the trays from the oven and let them sit for 5 minutes.
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