Sift together the almond powder, semolina sugar and icing sugar. Add egg whites and heat up to 45ºC in a double-boiler.
Cook 120 g of semolina sugar and water up to 122ºC. Turn it out on to the first mixture. Maintain the mixture at 45ºC in a double-boiler. Use a 6 mm piping bag to make up small balls on greaseproof paper. These balls will flatten out to 2 mm thick disks and should be 35 mm in diameter at the end.
Let them dry out overnight at 20ºC.
The following day, split the macaroons down the middle with the wet point of a small pantry knife and bake at 170ºC in a fan oven.
Unstick macaroons. Once they are cool lay out half of the macaroon shells and recover the other half.

Peel and cut fresh ginger into small cubes. Put some 30 cubes into boiling water, drain and mix in with the fruit. Mix the whole and bring the mixture to boiling. Use a chinoise to strain the mixture and pour over the chopped white chocolate in two goes.
Turn out on to a plate, cover with contact film and keep overnight in the refrigerator.

Put the coffee beans into a plastic bag and use a baking pin to crush the beans.
Mix cream, coffee and Badian together and bring to the boil. Cover and let it infuse for 3 minutes. Use a chinoise to strain the mixture and pour over the chopped white chocolate in two goes.
Turn onto a plate, cover with contact film and keep overnight in the refrigerator.

Macaroons Hollandaise can be kept in an airtight tin at 4ºC and enjoyed at room temperature.