There is definitely something wrong with me; I feel so festive, it is unbelievable. I kept thinking it was only a week until Christmas, not an entire month. Well, this means that delicious, easy (and maybe even some healthy, gasp!) Christmas and winter treats will be coming your way!
I think gingerbread and ginger, in general, has come into the limelight this winter; I am seeing so many more recipes use the humble spice. I personally love anything with ginger; it is just so fresh and vibrant as well as soothing and warming.
Ginger + cinnamon + nutmeg = Christmas in a jar!
If you have been reading Baking the Day for a while, you might know that I do love a good macaron! Crisp outer shell, chewy but melt-in-the-mouth center and a fresh, cold and creamy filling.
After my fair share of macaron eating in Quimper, the home of the macaron in France, I have tried numerous times to achieve the perfect macaron formula.
Many macarons have failed; becoming porous, flat and some even inedible! Two years later, I think I have finally cracked it!
I was going to make some pistachio macarons but after the gingerbread cake I made a couple weeks ago, I was inspired to make these macarons ginger-style.
Macarons are notorious for being the pinnacle for pastry chefs as they are hard to master and take many years to perfect.
However, these macarons are easy to make if you just take your time and do each step in stages. Macarons aren’t a quick bake but if you have the time, you will definitely love making these and eating them too!
There are a few tips and tricks to make divine, delicious and delectable macarons.
First, aging your egg whites! I know that sounds so weird but giving the whites a chance to age in the fridge makes a huge difference to your “macs”.
Aging the whites removes some of the moisture and slightly breaks down the proteins in the whites, making them easier to work with.
This step is imperative to make a good macaron. To age, just weigh out the whites and put one amount of 50g into a Tupperware and the other 50g into a Tupperware. After 1 – 2 days, they will be ready to use.
These macarons were just about to go into the oven.
Another very important tip to make “good looking” macarons is to let them rest and to develop a skin. Yep, a skin to success! Letting the macs rest at room temperature forms a skin, which keeps the macs from erupting in the oven like little volcanos. Also, when the macarons are baking, instead of the air and steam coming out of the top of the macs, it comes out the sides, giving the macarons “feet”, the frilly bits at the bottom of the mac. The feet make these macarons appear so professional and pretty.
When baking, macarons are curious creatures; they hate the steam and moisture! During baking, it is very important that you open the oven door frequently or even keep it slightly open the entire time.
These bites are so tasty and rewarding! They do take a little bit of love and labor but trust me, it is so worth it! Every bite filled with warming cinnamon, ginger, and nutmeg as well as a very subtle almond flavor. The cold whipped cream is a welcomed contrast to the chewy macaron shells; being soft, light and creamy.
This recipe is based on the Italian method of making macarons. Did you know there are three ways to make a mac?!
The most traditional is the French macarons – sieving the dry ingredients into a French meringue, hence the French macaron.
Next is the Italian macaron, my favorite! I find this method creates perfect macarons. A paste is made with the dry ingredients by adding 1/2 of the egg white. The other half is whipped and cooked with a sugar syrup. I know this may seem a bit over the top, but, j’adore ça!
The last method is the Swiss macaron, which I find the most challenging. The whites and sugar are whisked over a “bain Marie”, to make a “meringue quite” or cooked meringue. This type of macaron is not normally made as it is quite a hassle compared to the other two methods!
If you make my Vegan Gingerbread Cookie Bars Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
125g ground almonds For the filling 60ml whipping cream, whipped Once filled, store the macarons in an air-tight container in the fridge for up to 5 days. Unfilled shells should be kept in an air-tight container for up to 1 week.
How do you make Gingerbread Macarons
125g icing sugar
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. nutmeg
1 tsp. pumpkin pie spice
50g egg whites
2 tbsp. water
100g caster sugar
50g egg whites
Try out our Gingerbread Macarons recipe and post your results below in the comments…
125g ground almonds
For the filling
60ml whipping cream, whipped
Once filled, store the macarons in an air-tight container in the fridge for up to 5 days. Unfilled shells should be kept in an air-tight container for up to 1 week.