Gingerbread and Dulcey Macarons

Gingerbread & Caramelized Chocolate Macarons

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.

Gingerbread & Caramelized Chocolate Macarons

Gingerbread & Caramelized Chocolate Macarons

Gingerbread & Caramelized Chocolate Macarons

Gingerbread & Caramelized Chocolate Macarons

Gingerbread & Caramelized Chocolate Macarons

Gingerbread & Caramelized Chocolate Macarons

Gingerbread & Caramelized Chocolate Macarons

Gingerbread & Caramelized Chocolate Macarons
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Servings Prep Time
75macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
75macaron cookies 2hours
Cook Time
18minutes
Gingerbread & Caramelized Chocolate Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
75macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
75macaron cookies 2hours
Cook Time
18minutes
Ingredients
  • For the gingerbread macaron shells
  • 176 grams egg whites divided
  • 220 grams granulated sugar
  • 50 mililiters water
  • 220 grams powdered sugar
  • 220 grams ground almonds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground bitter orange peel
  • 1/2 teaspoon vanilla extract
  • For the filling
  • 200 grams dulcey chocolate
  • 50 mililiters heavy cream
  • 1-2 gingerbread cookie crumbled
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C and prepare three baking sheets lining them with silicone baking sheets or baking paper.
  2. Divide egg whites placing 88 grams in your mixing bowl and start whisking on high speed.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the foamy egg whites, add vanilla and continue whisking on high speed for about 7 minutes until you get stiff and glossy peaks.
  5. In a bowl combine ground almonds, powdered sugar, spices and remaining egg whites and mix until fully incorporated.
  6. Combine the meringue with almond paste by gently folding using a spatula or a big spoon.
  7. Place the combined mixture in a piping bag.
  8. Pipe the macaron shells onto your baking sheet.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter.
  10. Bake in the preheated oven for 16-18 minutes.
  11. You know the macarons are ready when they aren't wobbly and you lift them off the baking sheet. Let them cool down a it before lining up for filling
Filling
  1. Place chocolate pieces in a bowl or a deep plate.
  2. Place heavy cream in a small sauce pan and bring to boil.
  3. Pour the hot cream over the chocolate and leave for a minute.
  4. Mix until the chocolate has melted and fully incorporated.
  5. Pipe the ganache as a circle on flat side of a shell and sprinkle with gingerbread crumbs.
  6. Top with a another shell to form a sandwich

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