Preheat the oven to 155'C.
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
For the gingerbread cream: mix together the egg yolks, caster sugar, pain d'epices mixture and the cornflour.
Place the milk in a saucepan and bring to the boil. Once boiling, add the milk a little at a time to the egg yolk mixture. Return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it back to the boil. Transfer the cream to a bowl and allow to cool. Once cool, transfer the cream to a piping bag.
For the caramelised bananas: cut the bananas into very thin slices.
Place the remaining caster sugar in a pan and melt, without stirring, to form a caramel. Remove the pan from the heat and the banana slices. Gently coat in the caramel and then spread on to a baking sheet and allow to cool.
Pipe the gingerbread cream on to half of the macaroon shells. Add a slice of caramelised banana and top with a second macaroon shell to finish.
«Try replacing the caramelised banana with caramelised apples or pears.»