• Preheat oven to 175 C and lightly butter or oil a cookie or baking sheet.
• Using a food processor, process the almonds and sugar until finely ground. Add the egg white, almond extract (or vanilla) and salt.
  Continue to process until you have a thick paste.
  (Note: if the paste seems too liquid, add more almonds)
  Transfer the paste to a bowl.
• Wet your hands and, using your palms, make small balls about 3 cms in diameter and arrange them about 5 cms apart on the baking sheet. If the batter starts to stick your hands, wet them.Press each macaron lightly with a wet finger to flatten a little.
• Bake the macarons in middle of oven 15/20 minutes. (Depending on your oven, 15 minutes gives you a chewy texture and 20 minutes a crunchier texture.)
  Remove and let cool slightly. Then transfer to a rack and cool completely.
  The macarons will keep 4 days in an airtight container at room temperature.
• For the ganache filling: Melt the chocolate slowly in a pan or in the microwave.
  Heat the cream (do not boil).
  Mix the cream and the butter into the chocolate.
  Cover with transparent film and leave to cool until stiff enough to use to fill the macarons.
  The macarons will keep 4 days in an airtight container at room temperature

• 1 (8 1/2 ounce) can crushed pineapple
• 1 egg, slightly beaten
• 2 cups biscuit mix
• 3 tablespoons granulated sugar
• 1/4 teaspoon nutmeg
• Shortening (for frying, 1-inch deep)
Pineapple Glaze:
• 1 cup sifted confectioners' sugar
• 1 1/2 tablespoons pineapple syrup

1. For each mouse, slice a small section from the side of a strawberry so it sits flat.
2. Press a mini chocolate chip into the tip for a nose, using a small dab of icing to secure it in place, if needed.
3. Add icing eyes and stick 2 almond slivers into the top of the berry for ears.
4. For a tail, use a toothpick to carve a small hole in the back of the berry and push the end of a piece of licorice lace into the hole.

Ingredients

• Combine butter, sugar, egg yolks, and vanilla in a mixing bowl.  Cream these ingredients together thoroughly. 
• Mix flour, salt, and baking powder together in a separate mixing bowl. 
• Add dry ingredients to creamed ingredients 1/3 at a time  alternating with adding portions of the orange juice to the creamed mixture. 
• Fold in beaten egg whites. 
• Spoon batter into cupcake liners until 1/2 full.
•  
• Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.