Gingerbread Latte Macarons

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These Gingerbread Latte Macarons are filled with a white chocolate ganache that is infused with gingerbread spices and espresso.

Prep Time45

Cook Time30

stabilizing ganche8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 177kcal

Melt chocolate in the microwave using 2-30 second intervals or using doubel boiler method.
In the saucepan, mix heavy cream, glucose syrup, and gingerbread spice. Over medium heat, bring the mixture to a boil, but do not boil.
Pour the hot mixture over the melted chocolate in three parts, and mix with the spatula.
After that, emulsify with an immersion blender. Add salt and butter, then emulsify again.
Transfer ganache into the flat container and cover with the plastic wrap "to contact".
Refrigerate ganache for 6-8 hours or overnight. Before filling macarons, bring the ganache to room temperature. Ganache should be soft and easy to pipe.

Prepare all ingredients and tools. Line two baking sheet pans with a baking mat.
Add egg whites to a clean and dry mixing bowl in a stand mixer. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
Meanwhile, in the other mixing bowl, sift together almond flour, gingerbread spice, and powdered sugar. When you have a few minutes left on the timer, add gel food coloring.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes.
Meanwhile, preheat the oven to 300^°F (150^°C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.

Pair macaron shells of similar sizes and place on the countertop or baking tray.
Transfer ganache to a pastry bag with a round tip.
Pipe ganache on the one flat side of the macaron shell and sandwich with another macaron shell. Make sure there is no ganache coming out of the macaron. Repeat with the rest of the macarons.
Place filled macarons to air tight container. Refrigerate macarons for 12-24 hours. Macarons need to be"mature" before you can eat them.

Measure all ingredients correctly using a digital kitchen scale.

Use good-quality chocolate.