Pre-heat the oven to 180°C (thermostat 6).
To prepare the macaroons, mix the ground almonds with 250 g of sugar and an egg white.
Add the Le Nôtre Grand Cru olive oil.
Whip 2 egg whites until stiff and fold lightly into the first mixture.
Place small spoonfuls of the mixture at evenly spaced intervals on greaseproof baking paper.
Slide the paper onto a baking tray.
Bake in the oven for 35 to 40 minutes.
In the meantime, whisk together the mascarpone and the rest of the sugar and flavour with the Amaretto.
Remove the macaroons from the oven, leave to cool before peeling then off the paper.
Assemble in pairs with a spoonful of cream.
Serve immediately with coffee.