1 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.
2 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.
3 Mix together the almonds, cornflour, cocoa powder and cinnamon and fold carefully into the egg whites.
4 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.
5 Bake for 25-30 minutes until firm and golden. Place on a wire rack to cool completely.
6 For the filling: place the figs and liqueur in a food processor or blender and work to a puree.
7 Scrape the figs into a bowl with the grated marzipan and mix well.
8 Divide the fig marzipan into 25-30 pieces, roll into balls and flatten slightly.
9 Place each piece of fig marzipan between two macaroons and press together gently.