Christmas Macaroons

Line three baking sheets with baking parchment. Place the ground almonds in a food processor and whizz to a fine powder.

Sift the icing sugar, cinnamon and ground almonds together.

Whisk the egg whites with the salt using a hand held mixer or table top electric mixer until stiff peaks.

Gradually whisk in the light muscovado with the cream of tartar and continue to beat until the mixture is stiff and glossy.

Fold through half of the almond mixture using a large metal spoon and once combined well, add the remaining almond mixture and repeat the process.

Place the mixture in a piping bag fitted with a 1.5cm plain nozzle and pipe 4cm rounds onto the baking trays.  Hold the piping bag upright so that they expand evenly when baked. Lightly tap the trays onto the work surface to knock out any air bubbles, and then flatten any peaks with a dampened finger.

Let the macarons sit for 20 - 30 minutes to form skins on top (test with a finger that they are not tacky before baking).

Preheat the oven to 160C (fan 140C, gas mark 3). Bake each one separately on the middle shelf of the oven for 10 - 12 minutes or until feel firm to the touch on top. Remove and cool completely on the trays.

Meanwhile make the filling by whizzing the mincemeat in a small food processor until smooth.

In a separate bowl whisk together the butter and icing sugar with the orange extract until light and fluffy. Stir in the mincemeat and then fill a piping bag.

Pipe the buttercream icing onto half of the macarons and sandwich with the remaining macaron halves.