Today comes a French classic: The MACARON! For Christmas I tried some gingerbread macarons, but I kept the chocolate ganache for the inside because: chocolate is the best
Some tips and notes before we start with the recipe:
- This recipe is done with a whipped ganache and an Italian meringue.
- Separate the egg whites from the yolk few days or even a week before making the macarons and use the eggs at room temperature.
- The eggs must be progressively beaten: start at slow speed and increase little by little.
- About the material: I recommend to use a food thermometer and a perforated aluminum sheet pan. I bought one not long ago and the difference is amazing. The macarons are much more developed.
- Resist and place them in the fridge during 24h before eating.
Perforated aluminum sheet pan
Piping bag and nozzle nº8
For the ganache:
100g chocolate (55%)
50g + 100g heavy cream
For the macarons:
2*50g egg white
150g icing sugar
150g almond meal
2 teaspoon gingerbread powder (6g cinnamon, 1g cardamon, 2g ginger)
For this recipe I use a whipped ganache, so you need to prepare your ganache the day before.
Melt the chocolate in a hot water bath. Meanwhile, bring the 50g heavy cream to the boil and pour over the chocolate in 3 times. Stir (emulsify) until the cream is totally incorporated. Then, pour the 100g cold cream and emulsify again.
Set aside in the fridge during the night.
The next day, whip it as a whip cream.
Your ganache is ready to fill the macarons.
Sift the almond meal, icing sugar and gingerbread powder.
Then prepare the sirup for the Italian meringue. Place the water and sugar in a pan and bring it to a boil. At the same time place 50g white eggs in the bowl of an electric stand mixer fitted with a whisk attachment. When the sirup is about 95ºC, begin to beat the eggs.
When the sirup is about 118ºC and the eggs quite thick but not to much, decrease the speed of the mixer and pour the sirup (along the bowl’s side to avoid splashes).
Keep on beating the meringue until the bowl becomes cold again. Then you can add the second 50g white eggs but beating slowly until incorporate.
Turn off the mixer. Remove the whisk attachment and put the paddle attachment. Add the powder and stir at low speed.
Pour the mix in a piping bag and pipe on a paper parchment. Bake for 10-15 minutes at 160ºC. At home I bake them for about 12 minutes but you have to try with your oven. Remove them from the oven and place on a rack and let them cool.
When they are cool, fill them with the ganache and set aside in the fridge for 24 hours before eating.