Macaron Christmas Spiced

Preparation

1. 1

   Start by making the Christmas spice ganache. To do this, infuse the Christmas spices and vanilla in 368 g of cream, after boiling, remove the vanilla pods and pour over the chocolate and melted butter. Let melt for 2 minutes then mix off the heat until you get a smooth ganache and set aside in the fridge.

2. 2

   Make a dry caramel with the sugar, then boil 256 g of cream and add to the caramel. Mix everything well and return to low heat. Remove from the heat, add the semi-salted butter and Fleur de Sel, mix and leave to cool. Then put in a piping bag.

3. 3

   In the bowl of the mixer, place the egg whites, glucose and lemon juice, then whisk to foam. Then add the icing sugar in 3 batches and whisk at maximum speed for 2 minutes. Separate the royal icing into several bowls and brown with gel food colouring. Place each colour in a piping bag and very finely trim the tip.

4. 4

   To assemble, start by decorating the shells of the macarons, then garnish with ganache and in the centre of each macaron shell, garnish with salted butter caramel. Close the macarons and place them in the fridge.