Since it’s the Holiday Season we’re flavoring everything with gingerbread… and why the heck not?! Gingerbread spice is not only delicious, it’s totally versatile. Plus, it’s the absolute kicker in these macarons.
There’s a bit of a rumor hanging around the pastry world that macarons are the most difficult little pastry to make. A lot of people are afraid to try to make macarons (including professionals!) and probably have had a macaron FLOP or two… This rumor isn’t true! Macarons are a simple pastry to make if you follow the instructions. I know that might be tough for those of you who are non-rule-followers (like me!). But I promise that they’re worth the effort in the end… Especially these Gingerbread Macarons.
Easy peasy. Today, we’re going to squash this and I’m going to give you all the information you need to make perfect macarons through a VIDEO!
Somestimes it’s just better to see how something is made as opposed to looking at 15 photos of the product and trying to figure out what is meant by “beating,” “folding,” and “lava-like.” I’m definitely a visual learner and therefor love when instructions or a difficult step are also given in a video. I hope I’m able to get ride of that macaron fear that we all have with this no-fail method!
- 60 g egg whites (2)
- 75 g sugar (1/3 cup)
- 70 g powdered sugar (1/2 cup)
- 70 g ground almonds (1/2 cup)
- 1 tablespoon cocoa powder (or a few drop of food coloring if choosing another color outside of brown)
- Start by measuring out the egg white in the mixing bowl, the sugar in a separate bowl, and the powdered sugar and ground almonds together in small bowl.
- Sift the powdered sugar and almonds.
- Beat the egg white until they begin to form bubbles. Add the sugar and continue beating until you reach a consistency between soft peaks and stiff peaks.
- Remove from the machine and add the powdered sugar and ground almonds.
- Begin to fold the mixture. Add the tablespoon of cocoa powder or food coloring.
- Fold until you reach a lava-like consistency.
- Pipe small circles on a baking tray lined with baking paper. Make sure to keep the circles the same size and to leave about 1.5 cm space between each one.
- Dry the macarons in the oven at 50 Celsius or 120 Fahrenheit for about 15 minutes.
- Once dry (you'll be able to lightly run your finger over the tops without it sticking), bake the macarons at 150 Cesius or 300 Fahrenheit for about 17-20 minutes.
- The macarons should cleanly remove from the baking paper.
- When the macarons are baking and cooling, make the filling!
- 200 g cream (3/4 cup)
- 150 g dark chocolate (5 ounces)
- ½ teaspoon gingerbread spice
- 25 g sugar (1/8 cup)
- Bring the cream, gingerbread spice, and sugar to a boil in a pot over the stove.
- Remove from heat and pour over top the chocoalte.
- Let sit for about a minute and stire to form a smooth ganache.
- The consistency will most likely be too liquidy at this point.
- Place in the refrigerator for about an hour while stiring occasionally until the desired consistency is reached.