Gingerbread Macarons
Ginger macaron shells with a white chocolate gingerbread ganache.
Ingredients
| 100 g | egg whites | |
| 100 g | almond flour | |
| 200 g | powdered sugar | |
| 30 g | granulated sugar | |
| 1 tsp | 5 ml | powdered egg white |
| 1 heaped tsp | ground ginger | |
| — | food coloring | |
| 200 g | white chocolate for couverture, broken up | |
| 100 ml | heavy cream | |
| 1/2 tsp | 2.5 ml | cinnamon (plus extra for sprinkling) |
| 1/2 tsp | 2.5 ml | ground cloves |
| 2 tsp | 10 ml | ground ginger |
| 2-3 | crystallised ginger (about 10 g), finely chopped |
Instructions
While the shells cool, warm the cream until it is relatively hot and pour it over the broken chocolate, then stir until the chocolate melts and a homogeneous mixture forms. Add the cinnamon, cloves, ground ginger and crystallised ginger and stir well. Leave in the refrigerator until set.