IVORY MACARON SHELLS

1. Heat the oven to 150°C, fan force. 
2. Place the almond meal and icing sugar into a bowl and mix until well-combined.  
3. Remove from the bowl and sieve, discarding any large lumps. 
4. Add the egg whites (A) and ivory gel colouring to the almond meal and icing sugar, then fold through until a paste forms. Set aside. 
5. Place the water and sugar into a saucepan and mix over low-medium heat. Cook until the syrup reaches 118°C. 
6. Meanwhile, place the egg whites (B) into the bowl of a stand mixer fitted with a whisk attachment. Once the sugar syrup reaches 115°C, start whipping the egg whites on low-medium speed until frothy. 
7. Once the syrup reaches 118°C, gradually stream it into the egg whites while continuing to whip on medium speed. Once all the sugar syrup has been added, increase the speed to high and beat until stiff peaks are achieved. 
8. Fold the meringue mixture, a third at a time, through the almond paste until the mixture drops with a lava consistency. Do not overmix or under mix the mixture. 
9. Transfer into a piping bag fitted with a 10mm round piping tip.   
10. Pipe onto lined baking trays. Tap gently if required after piping the macarons. Slowly dust the cinnamon over the top of the shells.
11. Reduce the oven temperature to 130°C and bake for 15-25 minutes or until firm to the touch.  
12. Allow to cool down before peeling off the baking paper.  

DRUNKEN RAISSINS

1. Combine the raisins, sultanas and currents in an airtight container. Fill with just enough hot water to cover the dried fruits, then pour in the Brandy and mix to combine. 
2. Cover with the lid and allow to soak overnight. 
3. Strain the liquid and reserve for later. Using a stick blender blend the soaked fruits until you achieve a jam-like consistency. Use the reserved liquid if required to make a smooth consistency. 
4. Transfer into a piping bag and set aside until assembly.  

CARDAMOM SPICED GANACHE

1. Place the milk chocolate into a large bowl and set aside. 
2. Meanwhile, combine the cream, sugar and spices in a saucepan and bring to a simmer.  
3. Pour the hot liquid over the chocolate and stir well. Use a stick blender to emulsify into a smooth and glossy ganache.
4. Add in the butter and process until silky.  
5. Pour the ganache over a tray and allow set at room temperature overnight, or in the freezer for 15-20 minutes, until it reaches a pipeable consistency.  
6. Transfer the ganache into a piping bag. 

ASSEMBLY

1. Pipe a circle of cardamom spiced ganache onto every second macaron shell, then place a generous dollop of the drunken raisins in the centre. 
2. Sandwich together with a plain macaron shell and allow to chill in the refrigerator overnight.