Nov 5th 2020
Montmartre Gingerbread Macarons
These Gingerbread Macarons were inspired by the open-air markets that pop up in France at Christmastime and sell artisanal gingerbreads, filling the air with fragrant spices. The filling is a subtle ganache with a delicate flavor balance between orange, chocolate, and gingerbread spices.
Yields: 20 macarons
Prep time: 30 min - Resting time: 1 hour - Cook Time: 15 min - Total Time: 1hr 45min
For the Gingerbread Ganache:
- 1 C (180g) dark chocolate
- 1/2 C (115g) orange juice
- 1 tbsp (5g) gingerbread spices
- 2 tsp (10g) butter, room temperature
For the Macaron Shells:
- 2 medium egg whites (65g, please weigh for better results)
- 1 Macaron baking mix My french Recipe
- Granulated sugar (included with the mix)
- Brown food coloring
- Pinch of cinnamon, if desired
- Sauce pan
- 2 mixing bowls
- Electric beater (or stand mixer)
- Silicon spatula
- Silicone mat or parchment paper
- Baking sheet
- 1 reusable pastry bag
- Macaron pastry tip
Make the Gingerbread Ganache:
- Place the chocolate in a large, heatproof bowl. Set aside.
- Pour the orange juice into a small saucepan, add the spices and whisk. Bring to a boil over medium-high heat. Remove from heat.
- Pour the hot orange juice over the chocolate. Mix with a spatula until the chocolate melts completely. Add the butter and mix gently until the butter is fully incorporated and the ganache is smooth and glossy.
- Refrigerate, covered, for at least 1 hour before using.
Make the Macaron Shells:
- Separate the egg whites. Cover and keep them at room temperature.
- Sift the macaron mix. Set aside.
- Use an electric beater to beat the eggs whites, starting at a low speed.
- When they start to foam, slowly add the granulated sugar (included with the mix).
- Increase the speed of the beater. Mix your egg whites for about 3-4 minutes, until stiff peaks form.
- Add brown food coloring (2 drops for gel or a big pinch for powder).
- Using a silicon spatula, gently fold in the Macaron Mix and food coloring. Mix the batter from the bottom to the top, until it flows off the spatula in ribbons and attains a lava-like consistency. Transfer the macaron batter into a piping bag with a round tip. Pipe small 1 ½ inch circles on the parchment paper, or use a macaron mat.
- Allow macarons to rest a room temperature for 15 minutes. If desired, lightly sprinkle cinnamon on top.
- Preheat the oven to 300 ° F. Bake for 15-20 minutes, depending on the size of your macarons and your oven.
- Allow the macarons to cool down completely before removing them from the parchment paper or macaron mat.
Fill & Assemble:
- When cool, pipe or spoon a small amount of filling (about 1 tsp) onto half of the shells.
- Use the other half of the shells to close the macarons, matching shells of similar size.
For best flavor and texture, rest the macarons in an airtight container in the fridge for 24 hours before enjoying.