Gingerbread Macarons

Blend the powdered sugar and almond flour together, then sift the mixture.

Whip the egg whites to stiff peaks, adding the caster sugar in two additions and beating at maximum speed to achieve the “bird’s beak” stage. Add a small amount of powdered food coloring (I used an “apricot” color) and mix again.

Gradually fold in the almond flour and powdered sugar mixture using a rubber spatula. The batter should be glossy, smooth, and fall in a ribbon. Once the right consistency is reached, transfer the batter to a piping bag fitted with a plain tip. Don’t hesitate to use a tall glass to support your piping bag — that way you can use both hands.

Pipe small domes of about 3.5 cm (1.4 in) in a staggered pattern onto a sheet of parchment paper. For even macarons, I use a template downloaded from Pure Gourmandise. Let the shells rest for about 20 minutes. If after an hour the surface of your macarons is still not dry, there is a good chance they won’t form a skin at all. There can be several reasons for this — in any case, there’s no point in waiting any longer. Bake them anyway, but be prepared for the possibility that they won’t have a foot 😉

Bake at 120°C / 250°F for 20–22 minutes. Once out of the oven, let the shells cool completely before removing them from the parchment. The shells are done when they come off very easily.

In a small saucepan, heat the 50 g (1.8 oz) of heavy cream with the honey. Stir to combine and bring to a boil.

While the cream is heating, break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or in the microwave).

As soon as the cream simmers, pour one-third over the white chocolate and stir to create an emulsion. Then add the second third, followed by the last third, until you have a smooth, homogeneous mixture.

Add the gingerbread spice blend and mix well. Finish by pouring in the remaining cold heavy cream and mix everything together.

Refrigerate overnight. If you’re in a hurry like me, 30 minutes to 1 hour in the freezer will do the trick.

The next day (or a few hours later), place the beaters of your electric mixer in the freezer for about 15 minutes.

Remove the ganache from the fridge and whip it like whipped cream. You should obtain a thicker, creamier whipped ganache.

Sort your macarons so that the ones you pair together are the same size.

Using a piping bag fitted with a plain tip, pipe a dollop of gingerbread whipped ganache onto the center of one shell, then sandwich with a second shell.

Refrigerate the macarons and wait 24 to 48 hours before enjoying them. The macarons should spend the first night in an uncovered container (to prevent them from becoming soggy), then close the box and keep them in the fridge for another 24 hours. They will only be better for it.