for 30 pieces

Macarons

100 g	shelled ground almonds
150 g	finest sugar, 3 tbsp set aside
2 pinch	baking powder
½ tsp	gingerbread spice
½ tsp	cocoa powder

2	fresh egg white (60 g)
1 pinch	salt

Filling

100 g	butter, soft
2 tbsp	finest sugar
½ tsp	gingerbread spice
¼ tsp	sea salt

How it's done

Macarons

In a food processor, blitz the almonds with all the other ingredients up to and including the cocoa powder.

Beat the egg whites with the salt until stiff. Add the reserved sugar and continue beating until the egg whites turn glossy. Sieve the almond mixture over the egg whites and carefully stir in. Transfer the mixture to a piping bag with a smooth nozzle (approx. 9 mm in diameter), pipe approx. 60 small mounds (each approx. 2.5 cm in diameter) onto two baking trays lined with baking paper. Gently flatten the peaks a with a wet finger.

To bake

Approx. 18 mins. in an oven preheated to 130 °C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

Filling

Beat the butter, sugar, gingerbread spice and fleur de sel for approx. 2 mins. using the whisk on a hand mixer. Spoon the butter cream into a piping bag with a smooth nozzle (approx. 9 mm in diameter). Turn over half of the macarons, pipe a little filling on each. Place the remaining macarons on top, press down gently, cover and chill for approx. 1 hr.

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