Christmas countdown may be over but these spicy macarons are going to make you love gingerbread again, and if you have too many gingerbread cookies left you may want to add some more of those in form of crumbs, either in the shells or filling.
The dulcey chocolate I used in the filling was a finding I made before Christmas in a local delicatessen store in Israel, Blond Dulcey by a French luxury chocolate manufacturer, Valrhona.
Valrhona’s Blond Dulcey is a smooth and creamy chocolate with a velvety texture. The flavour is buttery, toasty and not too sweet. It makes a lovely velvety ganache that works beautifully with spicy flavour of gingerbread.
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!