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Montmartre Macarons: Macarons filled with a gingerbread ganache

Nov 5th 2020

Montmartre Macarons: Macarons filled with a gingerbread ganache

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

  • Ingredients
  • 1 C (180g) dark chocolate
  • 1/2 C (115g) orange juice
  • 1 tbsp (5g) gingerbread spices 
  • 2 tsp (10g) butter, at room temperature
  • Equipment
  • Sauce pan 
  • Mixing bowl 
  • Spatula

Directions

  1. Place the chocolate in a large, heatproof bowl. Set aside.
  2. 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.
  3. 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.
  4. Refrigerate, covered, for at least 1 h before using.

Macaron shells Recipe

Directions for the macarons shells

  1. Separate the egg whites and yolk. Keep the whites at room temperature in a medium mixing bowl.
  2. Sift the baking mix.
  3. Use an electric beater to beat the eggs whites, starting at low speed.
  4. When it starts to foam, slowly add the granulated sugar (Included with your mix)
  5. 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) 
  6. 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

  1. Add the dry mix into the egg whites.
  2. Use a silicon spatula: Start folding.
  3. 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

  1. Coat a baking sheet with parchment paper.
  2. 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.
  3. Pipe regular dots on the baking sheet. Tap the baking pan against your countertop to release the bubbles.

Let rest

  1. Pre heat the oven to 300°F.
  2. Let rest your macarons in a dry room for 10 minutes. When you put your fingers on the shells, it is not sticky.
  3. Bake for 18 min. Let cool before unsticking the shells.

Filling the macarons

  1. When cold, fill half of the shells with the Gingerbread ganache using a pastry bag with a pastry tip.
  2. Close them with empty shells.

Chef tip

To be at their best, the macarons need to rest in a closed box 24h in the fridge before eating them.

To make this recipe, we recommend using: