Gingerbread Macarons
Gingerbread Macarons filled with gingerbread ganache. They are made without any food coloring and taste like gingerbread cookies.
Servings: 30 macarons
Calories: 124kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 small sauce pan
Ingredients
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 Tbsp cocoa powder
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
Gingerbread Ganache
- 300 gr white chocolate
- 100 ml heavy cream
- ⅛ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
Instructions
How to make macaron shells
- In the mixing bowl, sift together almond flour, powdered sugar, cocoa powder, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
- Add dry ingredients to the meringue and start folding in the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134°C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
How to make Gingerbread Ganache
- Place white chocolate into a plastic cup or bowl and semi-melt in the microwave using 20-second intervals.
- In the small saucepan, add heavy cream, cinnamon, ginger, nutmeg, allspice, and cloves. Mix with the spatula or whisk.
- Warm up the heavy cream mixture over medium heat. Do not boil.
- Pour the hot heavy cream mixture over the melted chocolate in 3 parts. Use a spatula to mix fast and press down. Emulsify with an immersion blender. The ganache should be smooth.
- Transfer the ganache into a flat container and cover it with plastic wrap "to contact."
- Let the ganache set in the fridge for 6-8 hours or overnight.
- When ready to assemble macarons, check the ganache for piping consistency by pressing with your fingers plastic wrap.
- Remove plastic wrap and transfer the ganache into a pastry bag with a round piping tip.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 124kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 16mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.2mg
