Instructions: Roll out the chilled pastry and stamp out about 12 rounds with a 75mm cutter and line bun tins.

Fill the pastry cases with mincemeat. Whisk the egg whites until stiff but not dry.

Whisk in the sugar a little at a time.

Fold in the ground almonds.

Divide the mixture between the tins covering the mincemeat well.

Bake on the floor of the roasting oven for about 15 minutes until golden brown. Cool on a wire rack.

Dust with a little icing sugar.

Serve warm or cold.

The macaroon topping ensures that the pies do not have too much pastry. These are lighter than most mince pies and taste particularly delicious when made with apricot and orange mincemeat. The same quantity will fill a 100 x 350mm tranche tin.

Makes about 12

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