for 30 macaroons
- For the macaroons
- 3 egg whites
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 cup sugar (scant)
- 1.333 cups Almond flour
- 2 tablespoons Corn starch
- 2 tablespoons cocoa powder
- ½ teaspoon ground cinnamon
For the macaroons: heat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
Whisk the egg whites with the lemon juice, salt and sugar until the sugar has dissolved and the egg whites are glossy and form very stiff peaks.
Mix together the almonds, cornflour, cocoa powder and cinnamon and fold carefully into the egg whites.
Spoon the mixture into a piping bag with a large nozzle and pipe around 50-60 small mounds (approximately3 cm| 1 1/2" in size) onto the baking tray, at 3cm intervals.
Bake for 25-30 minutes until firm and golden. Place on a wire rack to cool completely.
For the filling: place the figs and liqueur in a food processor or blender and work to a puree.
Scrape the figs into a bowl with the grated marzipan and mix well.
Divide the fig marzipan into 25-30 pieces, roll into balls and flatten slightly.
Place each piece of fig marzipan between two macaroons and press together gently.