Gingerbread Macarons

IngredientsPrint recipe

(For about 40 macarons)

For the chocolate ganache

• 8.50 floz heavy whipping cream
• 10.58 oz chocolate

For the shells

• 7.05 oz almond flour
• 7.05 oz powdered sugar
• 5.64 oz granulated sugar
• 5.64 oz egg whites at room temperature
• A pinch of salt
• 1 Tbsp gingerbread spices
• 1/4 tsp cream of tartar (optional)
• A few drops of brown and orange food coloring

Instructions

For the chocolate ganache

1. Cut the chocolate into pieces and place it in a bowl.
2. Boil the cream on the stove.
3. Pour the cream on the chocolate and stir until the chocolate is completely melted.
4. Reserve in the fridge until the ganache is hard enough to pipe.

For the shells

1. In the food processor, combine the almond powder with the powdered sugar. Process for a few minutes until well combined.
2. Sift into a large bowl with the gingerbread spices.
3. In the stand mixer, whip the egg whites until foamy, then add the salt and cream of tartar and keep whipping. Gradually add the granulated sugar (6 times), whipping faster between each addition. Beat to stiff peaks, then add the brown and orange food coloring and whip until evenly colored.
4. Pour 1/3 of the meringue on the almond flour and powdered sugar preparation. With a spatula, fold energetically lifting the batter up and crushing it against the sides of the bowl. Add the remaining meringue and fold again. When you can form the "ribbon effect" or the "figure 8" with the spatula, it’s done.
5. Line baking trays with parchment paper. Transfer the batter into a piping bag fitted with a round nozzle. Pipe circles on the trays spacing them 1 inch apart.
6. Tap the trays on the counter to release any air bubbles and flatten the macarons.
7. Let dry for 15 to 30 minutes at room temperature. Then, delicately push down with your finger any pointy tip left on the macarons.
8. Preheat oven to 290°F.
9. Bake one tray at a time for 13 to 15 minutes. Do not open the oven before 10 minutes or the macarons will be ruined. If they are still wet, bake for a few more minutes or until completely dry.
10. Allow to cool.
11. Fill the shells with the chocolate ganache using a piping bag.

Keep in the fridge for up to three days.