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cookie jar: gingerbread macarons

Remember? We’ve got this.

Now that I’ve taken back the macaron, I’ve been trying to make a batch every month or so. Because this is definitely one of those techniques that only improves with practice. And what better skill to practice than cookies???

Especially these:

gingerbread macarons

I was taken with the idea of gingerbread macarons, and knew that they would be perfectly paired with a white chocolate filling, made from the OTHER bag of chips that Ghirardelli so kindly sent me.

If you like the “idea” of gingerbread, but find the flavors to be a bit overwhelming, you will love these macarons. The blend of spices is right there, but not too much. And they will make a charming addition to your holiday dessert buffet, or an especially special food gift for a loved one.

gingerbread macarons

And remember – the three keys to macaron success are: 1) room temp egg whites, 2) folding the meringue till it flows like thick lava, and 3) letting the unbaked discs sit for 30 – 60 minutes, to ensure a proper rise and creation of the signature macaron “feet”.

gingerbread macarons

Let me know if you make these; they are delicious!

Gingerbread Macarons
adapted from Dessert Now Dinner Later

2 cups confectioner’s sugar
1 cup almond flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
brown food coloring (optional)
1 cup Ghirardelli White Chocolate Baking Chips
1/4 cup heavy cream
1/2 teaspoon vanilla

Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a plain 1/2″ tip.

Sift the confectioner’s sugar and almond flour onto a piece of waxed paper. Discard any bits that remain in the sieve and sift twice more (discarding any bits that remain each time). Pour mixture into a large bowl and whisk in the spices.

Using the whisk attachment, beat egg whites, salt and cream of tartar till foamy. Increase speed to medium and gradually add the granulated sugar. Increase speed to high and beat till stiff, shiny peaks form – about 5 minutes. If desired, add a bit of brown food coloring and mix till you get your desired shade.

Add the egg whites to your dry ingredients in three parts, folding the batter thoroughly each time. Once completely incorporated, keep folding, and check frequently by lifting some batter with your spatula and letting it flow back into the bowl. When it is absorbed within 10-15 seconds it is ready to pipe (think lava, for the proper consistency).

Transfer batter to your piping bag and pipe discs about the size of a quarter in diameter, leaving about an inch in between. Rap the sheets on your counter a few times to eliminate any air bubbles and let sit for 30 – 60 minutes. The macarons are ready to bake when they look dull and are dry to the touch. Pre-heat your oven to 300 degrees.

Bake discs for 20 minutes; let cool completely on the sheets on wire racks. Wash and dry your piping tip and transfer to a clean pastry bag. Wash and dry your mixer bowl and whisk attachment.

Place the baking chips in your now-clean mixer bowl. Bring the cream and vanilla just to a boil in a small saucepan, and immediately pour over the chips. Let sit for 2 – 3 minutes and stir till smooth. Let cool to room temperature, and (using the whisk attachment) beat on high for a minute or two, till thickened. Transfer to your prepared pastry bag.

Pipe the flat sides of half the discs with your ganache; carefully sandwich with the remaining discs. Store in an airtight container for one day, in the refrigerator for one week or in the freezer for up to a month.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2016/12/19/cookie-jar-gingerbread-macarons/

gingerbread macarons

Visit my Pinterest board for all the cookies, along with some lovely food gifts!

Note: I was not compensated for this post. Ghirardelli sent me two bags of baking chips to use; all opinions expressed here are – as always – completely my own.

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