Recipe: Speculoos Macarons

1 Sift together or briefly mix 5.25 oz (150g) ground almonds and 5.25 oz (150g) icing sugar.
2/ Whip 2.1 oz (60g) egg whites with 1.25 oz (35g) sugar at room temperature until stiff peaks form.
3/ Cook 5.25 oz (150g) sugar and 1.75 oz (50g) water at 110° without stirring.
4/ Pour the resulting syrup in a thin stream onto the egg whites at low speed and let the mixer run until cooled. Approximately 15 min. This creates Italian meringue.
5/ Mix 2.1 oz (60g) unwhipped egg whites with the sifted powders. Add a knife tip of the chosen food coloring.
Final
6/ Incorporate the Italian meringue with a spatula using the macaroning technique. Pipe with a 10mm nozzle, optionally let a crust form for an hour, sprinkle with speculoos.
7/ Bake and cook for 15 min at 285°F (140°C), one tray at a time.
You can avoid the crusting by piping the macarons onto honeycomb trays covered with silpat or silicone paper, placed on another hot tray. At this point you can bake several trays at the same time. However, you must control your oven to avoid cracking. Bake at 145°, 13 min depending on the size of the macarons, for mine 15 min (diameter 3.5 cm).
Macaroning = working the mixture with a spatula or scraper to soften it, it should be smooth and shiny.
When the shells are cooked, let them cool then add a teaspoon of speculoos paste.