300 g almond paste, grated
1 egg white
1 g cinnamon

Filling
150 g dark chocolate
50 g Dansukker Dark Muscovado Sugar
2 g gingerbread spices
50 g butter

To decorate
About 100 g dark chocolate
15 ml oil

Mix together the grated almond paste and cinnamon in a bowl. Add egg white gradually until the mixture is stiff. Spoon out the mixture onto a greaseproof paper-lined baking sheet. Bake at the centre of the oven at 150°C for approx. 15 minutes. Remove the macaroons from the baking sheet and place on a wire rack to cool.

Break the chocolate into a bowl and melt it over a water bath. Add the sugar and gingerbread spices. Add the butter. After the mixture has cooled, beat it with an electric mixture at high speed. Spread the filling over the macaroons. Place the macaroons in the freezer for 15 minutes.

Break the chocolate into pieces, put it in a bowl with the oil and melt over a water bath. Dip the macaroons into the chocolate with the filling side facing downwards.