Lemon Gingerbread Macarons

Sift ground almonds and icing sugar together and set aside.

In a clean bowl, whisk egg whites until foamy.

Gradually add caster sugar and beat until stiff, glossy peaks form.

Add gel food coloring if using and mix to incorporate.

Fold dry ingredients into the meringue until the batter flows in thick ribbons.

Pipe rounds onto a parchment-lined baking sheet.

Tap the tray firmly and pop air bubbles with a toothpick.

Let the shells rest at room temperature for 15–30 minutes until a skin forms.

Bake at 150°C (302°F) for 15 minutes, rotating halfway if needed.

Cool completely before removing from parchment.

Heat double cream in a saucepan until just steaming (do not boil).

Pour hot cream over chopped white chocolate in a bowl.

Let sit for 1 minute, then stir until fully melted and smooth.

Stir in lemon juice, zest, gingerbread spices, and a pinch of salt.

Blend if needed for extra smoothness.

Let cool until thickened to piping consistency.

Pipe the spiced lemon filling onto half of the macaron shells.

Top with the remaining shells and press gently to sandwich.

Refrigerate 24 hours before serving for best texture.

Bring to room temperature 1–2 hours before eating.