Step 1: Let’s start with our gingerbread vanilla macarons. Combine almond flour and powdered sugar in a food processor and whiz. Pass mixture through a fine-mesh sieve to remove any larger clumps. Repeat this process.

Step 2: Sift the mixture in a medium bowl and add 35 g egg white. Fold in the egg whites with a rubber spatula.

Step 3: In a medium bowl, beat the second egg white, set aside.

Step 4: In a small saucepan bring water and caster sugar to a boil until it reaches 118°C (use a thermometer). Slowly add this sugar syrup to the stiff egg white, while mixing continuously. Keep on beating until the mixture cools down and forms stiff, glossy peaks. Add the gingerbread spice and food colouring, if used.

Step 5: Gently fold a spatula of the egg white mixture into the almond paste. Then add the rest and carefully mix until combined. Do not overfold.

Step 6: Line 2 baking sheets with parchment paper and pipe batter into ¾-inch round circles, 1 inch apart. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 10 minutes until they form a skin.

Step 7: Preheat the oven to 170 °C. Bake for 10-12 minutes. Remove from oven and transfer to a wire rack to let cool completely.

Step 8: Finely chop the white chocolate.

Step 9: In a small saucepan heat the whipping cream. Scrape out the pods, add the vanilla pulp and the pods to the saucepan and bring to a boil. Remove the pods. Cool to medium warm, then add the chopped chocolate and stir until dissolved.

Step 10: When cooled, transfer the filling into a piping bag with a round tip and pipe a swirl of filling on half the macaron shells. Assemble with the remaining halves and decorate with white chocolate and pink peppercorns.

Store your gingerbread vanilla macarons in an airtight container or in the fridge up to 2 days.

Tip: To make gingerbread spice, combine 2 tbsp ground cinnamon, 1 tbsp allspice, 2 tbsp ground ginger, 1 tbsp ground cloves, 1 tbsp ground nutmeg and a pinch ground black pepper, cardamom and coriander each. Store in an airtight container until ready to use.