Gingerbread Macarons Recipes

GINGERBREAD MACARONS

Steps:

• First, measure your ingredients out properly. On a kitchen food scale, measure out 3.5 oz of almond meal and 3.5 oz of pulverized gingersnaps. Pour both into a bowl with the powdered sugar. Place a large handheld sifter over a separate bowl and begin sifting the dry ingredients together until blended and sifted.
• If you have harder "pebbles" leftover, either push them through the sifter with your spatula, or remove them to re-pulse through your food processor, then try resifting them. If there's a teaspoon or less of the harder "pebbles", you may discard. Set sifted ingredients aside.
• Bring a large pot filled with 1-2" of water to a simmer. Place your stand mixer bowl over the pot of water and immediately add in the egg whites and white sugar. Whisk quickly for about 30 seconds or until the mixture is frothy and bubbly. Do NOT overmix. Immediately remove from the heat, wipe off the bottom of the bowl, and attach to your stand mixer base. Using the whisk attachment, begin whipping the egg white mixture on HIGH for about 5-7 minutes or until stiff, glossy peaks form.
• Remove the whisk attachment and gently stir in the spices and HALF of the sifted mixture. Do not fully stir this mixture in; just fold it in maybe 4 or so times and then add the rest. Turn your wrist clockwise around the bowl, folding the mixture around and in on itself to incorporate the dry, sifted ingredients. The mixture should look like a little thick and chunky when it's done. If you draw an invisible line through the mixture with your spatula, the line should disappear within the mixture in a couple of seconds.
• Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Conversely, you may use silicone macaron mats if you have them. Do not grease the mats, the parchment, or the sheets.
• Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip (I used Atecco 807). Hold the bag straight down and gently squeeze to release the batter, counting to four. Flick your wrist to stop the flow. This should translate to a macaron roughly the size of an American quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; either use a lightly wet finger to gently pat it down, or follow the recipe accordingly. Once macarons are all piped on, gently tap each sheet a couple of times on the counter to release air bubbles and help those lumps fall. Allow the macarons to sit on the counter for 20 minutes prior to baking. During this time, preheat your oven 275* degrees F.
• Bake the macarons for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Mine bake at EXACTLY 13 minutes. Remove the macarons gently and allow them to cool on the baking sheets. Macarons should come right up or peel off with little resistance.
• To make the filling, in the bowl of a stand mixer cream together the butter, Biscoff spread and vanilla until creamy and light. Add in the powdered sugar until a soft, spreadable filling has formed.
• To assemble, spread or pipe the filling onto the flat side of the macaron and sandwich it together with another like-sized macaron. Serve immediately.

GINGERBREAD MACARONS

Steps:

• Have ready a piping bag fitted with a large round tip, and 2 baking sheets lined with silpat or parchment paper. Set aside. Ready your stand mixer with a clean bowl and the whisk attachment.
• In a medium mixing bowl, measure and sift the almond flour and confectioners' sugar together. Set aside.
• Create a double boiler by having ready a heatproof bowl that will fit in a small pot of water without touching the water. Bring water to a simmer in pot. In the bowl, combine the egg whites and granulated sugar. Place the bowl over the barely simmering water and whisk constantly. Continue whisking until the sugar has melted and the eggs are frothy white, 4-5 minutes. You can test if this by rubbing a little bit of the mixture between your fingers. If it still feels gritty, then the sugar hasn't melted yet and needs to cook a little more.
• Pour the mixture into the prepared stand mixer bowl. Turn the mixer on to the lowest speed and mix for 30 seconds. Gradually increase the speed and mix the egg whites until they are glossy white and form stiff peaks, 5-10 minutes
• Pour the sifted dry ingredients into the meringue. Gently fold the dry ingredients into the meringue with a rubber spatula until no dry streaks remain, and the mixture runs smoothly off of your spatula.
• Scoop the mixture into the prepared piping bag. Pipe the mixture on the prepared baking sheets by holding the bag at a 90º angle, and apply pressure on the bag for about 3 seconds, until a small circle has formed. Twist the bag and pull the bag up quickly. Repeat until all the batter is gone.
• Gently bang the baking sheets on the counter to release any air bubbles. Use a toothpick to pop any pesky air bubbles. Let the shells sit at room temperature for 20-40 minutes, to allow the shells to dry and slightly harden.
• Meanwhile, preheat the oven to 325ºF.
• Place one baking sheet in the preheated oven, in the center and bake for 18-20 minutes, rotating half way through. Remove from the oven and bake the other tray. Let the shells cool completely before removing from the pan.
• While the shells cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat the cream cheese and butter together until creamy, about 2 minutes. Reduce the speed to low and mix in the confectioners' sugar, then mix in the molasses, vanilla extract, nutmeg, cinnamon, and ginger Increase the speed to medium-high and beat until combined and creamy, about 2-3 minutes.
• To assemble, match the shells by size. Pipe a boarder a round of frosting on one half of the sandwiches. Gently sandwich the macarons together, pressing gently to hold. Serve!
• The assembled macarons will last for about 24 hours in the refrigerator. Otherwise, store in the fridge, unassembled, assembling before serving.

GINGERBREAD MACAROONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Place confectioners' sugar, almond flour and spices in a food processor. Cover and process until well blended., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in almond mixture in several additions., Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in.-diameter cookies onto parchment paper-lined baking sheets. Let stand at room temperature for 20-30 minutes or until a light crust forms., Bake at 325° for 10-14 minutes or until firm to the touch. Cool completely on pans on wire racks., In a small bowl, beat the filling ingredients until light and fluffy. Spread over the bottoms of half of the cookies; top with remaining cookies.