With Christmas coming up, these Gingerbread Macarons are a perfect thing to bake! The macaron shells are flavored with ground ginger, cinnamon, and nutmeg. The macarons are they filled with a rich spiced salted caramel!
Ingredients:
Gingerbread Macarons:
120g Icing Sugar
100g Ground Almonds
1 Tsp Ground Cinnamon
1 Tsp Ground Ginger
1/2 Tsp Ground Nutmeg
40g Caster Sugar
2 x Egg Whites
Spiced Salted Caramel:
150g Caster Sugar
125ml Double Cream
25g Butter
Pinch of Sea Salt
2 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Ground Cardamon
Buttercream:
65g Soften Butter
200g Icing Sugar
1. Add the icing sugar and ground almond into a food processor and blitz the ingredients together. This will help to get smooth macaron shells. Then set aside the dry ingredients.
2. Place the egg whites in a large clean mixing bowl (if there is fat residue on the bowl it can prevent the egg whites from whipping up). Whisk the egg whites until you get a soft peak.
3. While whisking the egg whites, slowly add the caster sugar until you reach the stiff peak stage. Make sure you do not put too much in otherwise the meringue will collapse.
3. Next sieve 1/3 the dry ingredients into the egg whites.