Gingerbread macarons

Adorable gingerbread people macarons just in time for Christmas! Although I don’t expect many of you to be baking macarons at the very last minute before the holidays, they’re a lovely way to decorate your festive table or spend some creative time decorating with children. These gingerbread macarons are filled with a milk chocolate ganache flavoured with warm gingerbread spices. Merry Christmas!

These macarons are made using the Italian meringue method. They have crisp, delicate shells with soft, chewy centres and are at their very best the day after filling.

Makes about 30 sandwich macarons (or about 40 mini macarons).

Ingredients for the gingerbread macarons:

• 150 g ground almonds
• 115 g icing sugar
• 35 g cocoa powder
• 1 teaspoon mixed spice
• 120 g egg whites, at room temperature (divided into 60 g + 60 g)
• 185 g caster sugar (divided into 150 g + 35 g)
• 50 ml water

Place the ground almonds, icing sugar, cocoa powder and gingerbread spice into a food processor. Blend for about 2 minutes until well combined.

Sift the mixture through a very fine sieve into a large bowl, discarding any large pieces of almond. Replace the discarded pieces with a little extra finely ground almond (usually about 1 teaspoon). Add 60 g of the egg whites and mix thoroughly to form a thick paste. Place the remaining 60 g of egg whites into the bowl of a stand mixer (the bowl must be perfectly clean and grease-free). Measure 35 g of caster sugar into a small bowl.

In a small saucepan combine 150 g caster sugar and the water. Stir once, then bring to the boil. Insert a sugar thermometer and cook over medium heat, without stirring, until the syrup reaches 118°C.

Meanwhile, when the syrup reaches about 100°C, begin whisking the egg whites. Whisk until soft peaks form, then gradually add the reserved 35 g caster sugar, a little at a time, until the meringue becomes stiff. As soon as the syrup reaches 118°C, remove it from the heat. With the mixer running on low speed, slowly pour the syrup in a thin stream into the egg whites, taking care not to pour it onto the sides of the bowl. Once all the syrup has been added, increase the speed to high and continue whisking for 5–8 minutes, until the meringue is thick, glossy and cooled.

Fold the Italian meringue into the almond mixture in three additions, mixing thoroughly after each addition. The batter will gradually become looser and should eventually flow slowly from the spatula in a thick, glossy ribbon. This is the most important and most difficult step when making Italian meringue macarons. Overmixing will cause the batter to spread too much, while undermixing will leave it too stiff.

Line at least three baking trays with silicone macaron mats or non-stick baking paper. Transfer the batter to a piping bag fitted with a plain round nozzle. Holding the piping bag perpendicular to the tray, pipe gingerbread people shapes (mine measured about 4.5 cm tall), leaving plenty of space between them. Leave the piped macarons to dry until the surface is no longer sticky to the touch and a thin skin has formed. Depending on the humidity, this usually takes 20–60 minutes (mine took 60 minutes). Do not leave them to dry longer than necessary, as the shells may become too thick.

Bake at 160°C for 12–15 minutes. Smaller macarons will bake more quickly than larger ones. The shells should not brown. If they do, lower the oven temperature and bake a little longer. Remove from the oven and leave the macarons on the trays until completely cool before gently removing them.

Decorate the shells using edible food pens and royal icing, if desired, then sandwich them together with the chocolate spice ganache.

Ingredients for the chocolate spice ganache:

• 100 ml double cream
• 240 g milk chocolate, finely chopped
• 1½ teaspoons gingerbread spice

Heat the double cream with the gingerbread spice in a small saucepan until just below boiling point. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.

Leave the ganache to thicken until it is firm enough to pipe without running. Transfer it to a piping bag fitted with a 5 mm plain nozzle and pipe onto half of the macaron shells. Sandwich with the remaining shells and refrigerate until the ganache has set.

Storage:

Unfilled macaron shells can be stored in an airtight container for up to 7 days, in the fridge for up to 2 days, or frozen for up to 1 month. Filled macarons should be stored in the fridge and are at their best the day after filling. Remove the macarons from the fridge about 30 minutes before serving so the ganache can soften.

Enjoy!