Turron Macarons - Christmas Macarons with White Halva

For the shells

• 180 g almond flour
• 245 g powdered (icing) sugar
• 140 g egg whites
• 3 g powdered egg white
• 2 g ground sea salt
• 80 g granulated sugar
• Edible gold glitter or chopped almonds for topping

Mix the flour and powdered sugar. In a bowl, beat the egg whites and powdered egg white with a mixer until foamy, add the granulated sugar and beat the whites to a stiff cream. Add the colouring too. Sprinkle the topping over the freshly piped macarons.

For the halva cream

• 50 g egg whites
• 100 g sugar
• 150 g butter at room temperature
• 50 g halva paste (turron paste)

In a bowl lightly beat the egg whites and sugar. Warm over a water bath until the sugar dissolves and the mixture warms up. Beat it with a mixer to a meringue. Add the butter spoon by spoon while beating. Beat to a homogeneous mixture and add the halva. Beat again to a homogeneous mixture.