Monday, 17 November 2014

Gingerbread macaroons

All the amazing flavours of gingerbread in one, little macaroon! I can't tell you how good these are.. light, crisp and chewy, gingerbread flavoured shell with the most delicious plum and chocolate filling- a must bake this winter!


For the macaroons:
  • 75g of ground almonds
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
  • 1tsp mixed spice
For the filling:
  • 50g dark chocolate
  • 4-5tbsp plum marmalade
  • 1tsp mixed spice for sprinkling

Place ground almonds, mixed spice and icing sugar in a food processor and process for few seconds. Sift into a bowl.  You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.

Whisk the egg whites until soft peaks, then whisk in caster sugar  to make a meringue.  

Fold in the almond mixture (i always do it three times, adding third of the mixture at a time).  Fold the mixture until shiny and thick.

Pour the batter into a piping bag and pipe 32 small rounds.  Tap the baking sheet onto a work surface to get rid of any air bubbles.

Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.
Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool. 

To make the filling place dark chocolate in a small saucepan over low heat, stir until melted.  Stir in plum marmalade and leave in the fridge to set until thick, about 30 minutes should be enough.  

Sandwich macaroons with the filling and sprinkle with mixed spice.


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