Gingerbread Macarons
These homemade Gingerbread Macarons are an absolute delight, combining the warm, festive spices of gingerbread with the delicate elegance of French patisserie. Crafted with the precision of a professional macarons recipe using the Morphy Richards MixStar, these treats boast a crisp shell that gives way to a chewy centre, perfectly complemented by the spiced buttercream filling. Whether you're a seasoned baker or new to creating patisserie recipes, this is a show-stopping dessert that captures the essence of the season.
Preparation time: 35 minutes
Cook time: 14 minutes
Makes: 35
Ingredients:
For the Macaron Shells
- 100g ground almonds
- 100g icing sugar
- 75g egg whites (room temperature)
- 100g caster sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch of ground nutmeg
For the Gingerbread Buttercream Filling
- 100g unsalted butter (softened)
- 200g icing sugar
- 1 tbsp black treacle
- 1 tsp ground ginger
- ½ tsp ground cinnamon
Method:
Step 1: Using the Morphy Richards MixStar, sift the ground almonds, icing sugar, cinnamon, ginger, and nutmeg together into the bowl to ensure a fine texture. Set aside.
Step 2: In the MixStar, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, whisking until you achieve stiff, glossy peaks.
Step 3: Gently fold the dry ingredients into the whipped egg whites in three additions.
Step 4: Transfer the batter into a piping bag with a round tip. Pipe small, evenly-sized circles onto a baking tray lined with baking paper. Tap the tray firmly against the counter to release any air bubbles.
Step 5: Allow the macarons to rest at room temperature for 30–45 minutes until a skin forms on the surface. Preheat the oven to 150°C.
Step 6: Bake for 12–15 minutes on the middle shelf. Allow them to cool completely on the tray.
Step 7: In the MixStar, beat the softened butter until smooth and creamy. Add the icing sugar gradually, beating well after each addition. Mix in the black treacle, ground ginger, and cinnamon until fully incorporated and fluffy.
Step 8: Pipe a small dollop of gingerbread buttercream onto the flat side of one shell. Sandwich it gently with the matching shell.
Step 9: Allow the assembled macarons to rest in the fridge for 24 hours to develop their flavour. Serve at room temperature for the best texture and taste.
Recipe inspired by BBCGoodfood.
as a newbie to crypto i lost alot of money, I would like to express my gratitude to Expert Bernie Doran for their exceptional assistance in recovering my funds from a forex broker. Their expertise and professionalism in navigating the complex process were truly commendable. Through their guidance and relentless efforts, I was able to successfully retrieve my funds of $150,000 providing me with much-needed relief. I highly recommend him on Gmail Berniedoransignals@gmail.com to anyone facing similar challenges, as their dedication and commitment to helping clients are truly impressive. Thank you, Bernie doran, for your invaluable support in resolving this matter
Leave a comment