I created this flavor to celebrate the French Christmas markets.
The filling is a subtile ganache that brings back the memory of the artisan gingerbreads from the market. The delicate balance between orange, chocolate and gingerbread spices is irresistible.
For the filling recipe: Prep time: 15 min Resting time: 40 min
Gingerbread filling recipe
- 1 C (180g) dark chocolate
- 1/2 C (115g) orange juice
- 1 tbsp (5g) gingerbread spices
- 2 tsp (10g) butter, at room temperature
- Sauce pan
- Mixing bowl
- 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 the heat.
- Pour the hot 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 h before using.
Macaron shells Recipe
- 2 medium egg whites (65g, please weigh for better results)
- 1 Macaron baking mix My french Recipe
- Granulated sugar (Included with the mix)
- Mixing bowl
- Electric beater
- Silicon spatula
- 1 reusable pastry bag
- Macaron pastry tip
- Silicon mat
- Baking pan
Directions for the macarons shells
- Separate the egg whites and yolk. Keep the whites at room temperature in a medium mixing bowl.
- Sift the baking mix.
- Use an electric beater to beat the eggs whites, starting at low speed.
- When it starts to foam, slowly add the granulated sugar (Included with your mix)
- Increase the speed of the beater and beat until stiff. Mix your egg whites for about 3/4 minutes before they have the consistency of meringue. (Compact and glossy)
- Add brown food coloring, 2 drops for gel or a big pinch for powder. Don’t mix before you add the dry mix.
Folding the batter
- Add the dry mix into the egg whites.
- Use a silicon spatula: Start folding. Mix the batter from the bottom to the top, until it makes ribbons. Stop when you have a smooth pancake batter texture.
Piping the French macarons
- Coat a baking sheet with parchment paper.
- Use a round pastry tip and a reusable pastry bag. Fill the bag with the batter. Cut the end of the bag to open it. Pipe small, regular dots on the baking sheet.
- Pipe regular dots on the baking sheet. Tap the baking pan against your countertop to release the bubbles.
- Pre heat the oven to 300°F.
- Let rest your macarons in a dry room for 10 minutes. When you put your fingers on the shells, it is not sticky.
- Bake for 18 min. Let cool before unsticking the shells.
Filling the macarons
- When cold, fill half of the shells with the Gingerbread ganache using a pastry bag with a pastry tip.
- Close them with empty shells.
To be at their best, the macarons need to rest in a closed box 24h in the fridge before eating them.