Gingerbread Macaron Trinkets

Line 2-3 baking sheets with baking paper. Using a tot glass, trace circles onto the baking paper then flip it over – you’ll need these as a sizing guide.

Blend the almonds, icing sugar and spices together until fine. Sift the mixture to remove any clumps then blend any leftover mixture and sift again until nothing remains.

Begin beating the egg whites and cream of tartar on low speed. Once the egg whites are very foamy, begin sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks.

Add about 1/4 of the almond/sugar mixture and fold until no streaks remain.

Continue to add the almond mixture in quarters, folding until incorporated.

Pour the batter into a piping bag and pipe rows of batter onto the baking sheets using the circles as a guide, giving them space to spread. Tap the pan on the counter to bring up any air bubbles and quickly pop them with a toothpick.

Allow the cookies to rest on a level surface for 30-60 minutes until they are no longer tacky to a light touch.

While they rest, place an oven rack in the lower 3rd of your oven and preheat to 150C.

Bake the cookies for 16-20 minutes. They’re ready when you lightly touch them and they no longer have any ‘give’.

Make the ganache by heating the cream, ginger and orange peel together until just simmering.

Set aside for 1 hour to infuse before removing the orange peel.

Allow cream to heat through again then pour over the white chocolate.

Stir until melted then allow to set until spreadable.

Sandwich the macarons together with the ganache.

TIP To turn the into tree decorations, insert a long piece of wire with a hook at the top into the macarons while sandwiching them. Allow to set before hanging them up with ribbon or thread.