Gingerbread Macarons

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix almonds and icing sugar very finely in the universal chopper. Pass everything through a sieve. Mix the remaining coarser ingredients again and add to the almond sugar. Beat the egg whites and 1 pinch of salt in a bowl with the whisk of the hand mixer.

2. 2

   Let the sugar trickle in. Mix almond sugar, gingerbread spice and cinnamon. Carefully fold the mixture into the meringue mixture in 3 portions.

3. 3

   Pour the mixture into a piping bag. Spray approx. 60 dots (approx. 3 cm Ø) onto 2 baking trays lined with baking paper. Let rest for 15-20 minutes at room temperature. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 100 °C/ gas: not suitable) one after the other for approx. 15 minutes.

4. 4

   Remove and let it cool down.

5. 5

   Heat the cream in a saucepan. Chop the chocolate separately, place the dark and white chocolate in a bowl. Pour 100 g cream into the dark chocolate, pour the rest of the cream into the white chocolate.

6. 6

   Stir each with a whisk until the chocolate has dissolved. Chill both types of ganache for about 20 minutes until they begin to set.

7. 7

   Stir again in each case and fill into 1 piping bag each with a central perforated spout. Remove the Macaron halves from the baking paper. Turn over about half of the macarons. Spray a blob of white ganache onto about 1/2 of the turned over macarons, and dark ganache onto the remaining turned over macaron halves.

8. 8

   Place the Macaron halves without ganache on top and press down gently. Put the macarons in a cool place for at least 1 hour.

Nutrition Facts

KCAL
90 kcal

CARBS
9 g

FATS
5 g

PROTEINS
1 g