Group A:
2.5 gr carob powder
55 gr ground almonds
60 gr caster sugar
25 gr egg white

Group B:
25 gr egg white
5 gr sugar

Group C:
75 gr sugar
10 gr water

Carob cream:
100 gr carob powder
50 gr crème patissière


Groups A,B,C: Mix all the ingredients in Group A until smooth.
Beat the egg white and sugar from Group B to meringue consistency.
Boil the sugar and water from Group C until the mixture reaches 120Cº.
Slowly add the Group C syrup to the Group B meringue and mix in.
Finally, mix the two mixtures (B+C) + A.
Transfer to a piping bag. Pipe out the macaroons, dry their surface and bake in the oven at 160ºC for 20 minutes.
Leave to cool then store in an airtight container.

Carob cream: To fill the macaroons, make an unflavoured crème patissière, and add the carob powder. Blend and pour through a fine strainer. Transfer to a piping bag and chill.

See photo.