Gingerbread Spice Macarons

Step 1

Set aged egg whites out at room temperature.

Step 2

Print out free macaron template in the Subscriber's Only Area.

Step 3

Pulse almond flour, icing sugar, and spices together in a food processor.

Step 4

Sift dry ingredients. Discard big pieces of almond that can't be sifted.

Step 5

IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.

Step 6

With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.

Step 7

Add cream of tartar when it becomes foamy.

Step 8

Turn up the speed to medium.

Step 9

Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.

Step 10

Turn the speed up to medium-high and whip until stiff peaks. Read: How to Make Meringue for Macarons

Step 11

Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency. Use the "Figure 8" test to determine when to stop folding. READ How to Fold Macaron Batter.

Step 12

Transfer batter into piping bag fitted with a round piping tip.

Step 13

On parchment paper or silicone mats, pipe the round macaron shells.

Step 14

Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking.

Step 15

Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure.

Step 16

Macaron shells are done when they no longer wiggle and the feet doesn't indent when gently nudged.

Step 17

Once baked, let cool completely before removing from the baking mat/parchment paper.

Step 18

Set butter out at room temperature.

Step 19

Chop up chocolate into slivers.

Step 20

In a small sauce pan on medium heat, heat up cream with all the spices. Stir to combine. Once steam and a few bubbles appear, take off heat. Do not let boil.

Step 21

Pour hot cream over chocolate. Let sit for 1 minute.

Step 22

Stir to combine.

Step 23

Add butter and incorporate.

Step 24

Add a few drops of vanilla extract if desired.

Step 25

Let cool.

Step 26

Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface.

Step 27

Place in fridge to firm up slightly for piping. Do not let harden or it will become too hard for piping.

Step 28

Transfer to a piping bag fitted with a round tip. (e.g. #10)

Step 29

Find two similar sized macaron shells.

Step 30

Pipe a dollop of gingerbread filling onto one of the shells.

Step 31

Assemble with the other shell.

Step 32

Place in an airtight container and let mature for 24 hours before eating.