GINGERBREAD MACARONS

Is anyone else having a really hard time believing that Christmas is two weeks away? Holiday baking is in full force around here, as there are a plethora of work, friend and family events on the horizon. I've been making a lot of molten chocolate cakes and savoury aolis that ask me to use only the egg yolks, therefore I have a ton of egg-whites leftover. What better to make with leftover egg-whites than macarons? These are the first of a few flavours I hope to play around with over the coming weeks.

I would have liked to do a gingerbread buttercream as a filling for these babies. I had a large container of chocolate ganache leftover from a cake that I made a while back that needed using up instead. While the gingerbread flavours did come across (I think the ginger cookie sprinkled on top helped), the chocolate is quite prominent. I don't think that it would hurt to be a little heavy handed on the spices.
Gingerbread Macarons with Chocolate Ganache

GINGERBREAD MACARONS

For the shells
135g egg whites
45g granulated sugar
215g powdered sugar
125g almond flour
1/4 tsp cinnamon
1/4 tsp fresh ground ginger
1/8 tsp fresh ground nutmeg
1/8 tsp allspice

Ginger cookie recipe from The Blue Bottle Craft of Coffee.

Line two baking sheets with parchment paper. Set out your piping bag and twist off the bottom so that no batter leaks out when transferring.Add powdered sugar, almond flour and spices to a large bowl. Combine and sift the mixture.

In another bowl, add egg whites. Beat on low speed until frothy, about a minute. Gradually add sugar. Increase speed to medium, and continue to beat until the egg whites are foamy, about two minutes. Increase speed to high, and beat until the egg whites stiff-peaks are formed and resemble thick shaving cream. Do not over-beat.

Add the flour mixture to the egg ones in one batch and gently combine. Continue to fold the mixture until if forms a ribbon-like consistency. To test, drop batter onto a plate. If the mixture collapses back onto itself within ten seconds, you’re good to go. If it beaks, give it a few more folds, continuing to test.

Once the batter is ready, transfer to the piping bag. Pipe small rounds. Give the baking sheets a rough tap on its side, rotate 90 degrees, and tap again. This helps to eliminate any air in the piped cookies. Sprinkle crumbled ginger cookie on top of the shells. Allow the piped cookies to sit out and develop a crust, thirty minutes to an hour.

Heat oven to 200F. Bake macarons for 20-22 minutes. Remove from oven, and remove from baking sheet to cool. Once cooled (30 minutes or so), remove from parchment.

For the ganache
1 cup heavy cream
5 oz dark chocolate, chopped
3 oz semisweet chocolate, chopped
1 TBSP light corn syrup
1 tsp vanilla extract
1/2 tsp salt

Put chocolate into a large bowl. Bring cream to a boil, then pour over chocolate. Allow to sit for roughly a minute, then stir until smooth. Sit in corn syrup, vanilla, and salt. Allow to cool until thick.

To assemble, spred or pipe chocolate ganache into cooled macaron shells. These are really great if allowed to sit in the refrigerator overnight to develop the flavours.

This post first appeared on with wanderlust.

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