Gingerbread and Chocolate Macarons

I just can't resist the combination of gingerbread and chocolate.  I guess that's pretty self evident though, right?




Gingerbread and Chocolate Macarons
slightly adapted from here
Makes 22 - 24

For the Gingerbread Spice Mix:
1 tablespoon white peppercorns
1/4 whole nutmeg
12 whole cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

NOTE: This will make more spice mix than you need for this recipe, but it can be stored in an airtight jar for as long as you keep your other spices.

For the Macarons:
200g icing sugar
112g ground almonds
2 teaspoons cocoa powder
1 1/2 teaspoon Gingerbread Spice Mix (above)
100g egg whites (about 3 egg whites)
35g caster sugar

For the Filling:
125ml thickened cream
115g dark chocolate, chopped

Make the Gingerbread Spice Mix:

Put all the spices into a spice grinder (I use a dedicated coffee grinder), and blitz to smithereens.  Set aside.

Make the Macarons:
Line two baking trays with baking paper marked with 4cm circles (I use this template).  I trace the template onto baking paper, turn the baking paper over so that I don't get ink on my macarons and line the trays.  Keep the template for your future macaron adventures.

Blitz the icing sugar, ground almonds, cocoa powder and Gingerbread Spice Mix in a food processor for about 1 minute. Sift into a bowl, discarding any large bits that wouldn't pass through the sieve and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until they hold their shape (if you tip the bowl over, the whites don't drop out).  Gradually add the caster sugar, whisking continuously, until stiff peaks form.  The mixture should be glossy and firm resembling marshmallow.

Stop the mixer, remove the bowl and add the meringue to the almond mixture. Smash and mash the mixture against the bowl with a rubber spatula until the batter resembles lava - thick and slow moving.

Spoon the batter into a disposable piping bag and snip a 1cm hole in the end. Pipe the batter onto the prepared trays, using the traced circles as a guide. Rap the trays on the kitchen bench to smooth out the tops. If your macarons have peaks on the centre, wet your index finger with a little water and gently press them down to flatten them.

Preheat your oven to 140C.

Leave the macarons at room temperature for at least an hour so that they can form a skin before baking.

Bake for 20 - 25 minutes.  Remove from the oven and cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Macarons are done when the peel easily from the paper. If they stick, pop them back in the oven for a few more minutes.

Make the Filling:
Put the chocolate into a heatproof bowl.

Heat the cream in a small saucepan to simmering point.  Pour the hot cream over the chopped chocolate and leave for 2 minutes.  Stir until smooth.  Allow to cool to a piping consistency.

Spoon the ganache into a disposable piping bag and snip a 5mm hole in the end.  Pipe a teaspoonful onto the underside of half of the macarons, top with the other half of macarons, carefully sandwiching them together.