Recipe: Gingerbread Macarons

For the macarons:

1 Preheat the oven to 140°C (285°F) (Gas mark 4-5).

2 In a food processor, beat the three egg whites until stiff peaks form, and incorporate the blonde cane sugar and powdered sugar in three additions.

3 Pour the almond and hazelnut powders over the whites, mix with a wooden spoon.

4 Put the mixture into a piping bag.

5 On a silicone sheet or parchment paper, pipe small dollops of batter, then let them crust for at least 30 minutes.

6 Bake for 14 minutes in a hot oven (140°C (285°F)).
For the ganache:

7 In a blender, mix the gingerbread, softened butter and fresh cream, then blend to obtain a smooth cream.

8 Fill the macarons and stick them together in pairs.