Fig and walnut macaroons

For the hulls:

Preheat the oven to 160°C (th. 5).

Pour the almond powder and 200g of icing sugar into a blender and run it for 30 seconds to refine the mixture (so much).

In a saucepan, mix the water and caster sugar with a spatula, then cook to 118-119°C.

Before reaching this temperature, pour 75g of egg whites into the bowl of a mixer and beat them.

When the sugar has reached the right temperature, pour it over the whipped egg whites and whisk until the meringue cools (possibly add coloring according to taste).

Pour the remaining egg whites over the tant pour tant.

Incorporate a small part of the cold meringue into this mixture, then add the rest.

Mix to obtain a smooth and homogeneous dough, slightly runny.

Then fill a piping bag with this preparation, then arrange the macarons on a baking mat or on a sheet of parchment paper.

Lightly tap the plate.

Bake for 12 to 14 minutes at 160°C (th.5-6), rotating the baking tray halfway through cooking.

Then leave to cool, then carefully peel off the macaron shells.

For garnish :

Crush the nuts .

Remove the butter from the refrigerator so that it is at room temperature and cut it into pieces.

In the bowl of a food processor, beat the butter and 150g of icing sugar at maximum speed until the mixture turns white and increases in volume.

Then incorporate the nuts with a spatula.

Wash the figs and cut them into slices.

In a pan, heat 40g of sugar and the butter and let it brown, then add the fig slices and brown them over low heat for 2 to 3 minutes.

Then turn off the heat and let cool to room temperature.

Garnish the macaron shells with a fig slice and the nut butter.

Reserve in the refrigerator until ready to serve.