Gingerbread Macarons with Lindt Orange Intense Dark Chocolate Ganache
80g egg white~room temperature
65g castor sugar
80g almond meal
140g icing sugar
1/2 teaspoon lemon juice
1 teaspoon of mixed spice
250g Lindt Orange Intense Dark Chocolate
180ml thick cream
Preparation ~ 3 days before making macarons ~ separate egg white from yolk. Refrigerate.
- Egg white at room temperature
- Pulse Almond meal with icicng sugar for 5 minutes. Sieve with mixed spice. Set aside.
- Mix the egg white and castor sugar in a heatproof bowl.
- Making sure that the bowl will snuggly fit the pot, bring the water to boil then lower the heat to a gentle simmer.
- Place the bowl on top of the pot, making sure the bottom of the bowl does not touch the simmering water… aka double boil method.
- Whisk the egg white mixture until the sugar is dissolved and the temperature reads 50-55C on the sugar thermometer.
- Transfer the egg mixture into the mixing bowl with the balloon attachment.
- Add lemon juice.
- Whisk on medium speed until soft peak or ‘shaving foam’ consistency.
- Using a flexible silicon spatula, fold in sieved almond mix into the meringue one third at a time. And start counting the strokes.
- Continue to fold until all dry ingredients are fully incorporated and it forms a shiny batter with a thick, ribbon like consistency…
- Pour the mixture into a piping bag fitted with 10mm nozzle, and pipe onto prepared baking sheets.
- Leave the tray at room temperature for 30 minutes or more until the macarons surface are ‘drier’ to touch.
- Pre heat oven to 150C and bake each tray for 15-20 minutes depending on the oven.
- Cool for 10 minutes then carefully peel off the baking sheet.
- Leave to cool completely before piping in the filling
- Break the chocolate into small pieces and place them in a heatproof bowl.
- Bring the cream to boil and pour into the bowl.
- Let it stand for 2 minutes.
- Using the whisk ballon, whisk until the mixture is smooth.
- Add in butter, and keep stirring until its nice and glossy.
- Refrigerate for at least 1 hour (or overnight) then piped the filling onto the shells.
Macarons tasted better…after an overnight refrigeration
Recipe from mykeuken.com