Fingerbun macarons recipe, Adriano Zumbo | Gourmet Traveller

Ingredients

• 300 gm almond meal
• 300 gm pure icing sugar
• 220 gm eggwhites (about 7 eggwhites), at room temperature
• 300 gm caster sugar
• Pink food colouring (see note)
• 2 gm powdered eggwhite (see note)
• Fingerbun cream
• 150 ml pouring cream
• 2 gm ground cinnamon
• 250 gm couverture white chocolate buttons or finely chopped chocolate
• 100 gm raisins, roughly chopped in a food processor
• 50 gm desiccated coconut, plus extra for rolling
• 50 gm croissant, finely chopped in a food processor