I’ve been at it again!
Actually, I’m lying. Remember the last set of macarons that I made? Well, when I made them, I was so pleased with myself that I immediately made another batch just to ensure that it wasn’t a fluke.
I’ve been sitting on the recipe/ flavor combo/ photos since then in the hopes of enticing you once more.
I know, it’s cheating. I’m sorry I cheated. I’m sorry I didn’t share them right when I made them… but I soooo much wanted the element of surprise.
That’s all though. There’s no more hidden batches that I haven’t revealed. I’m not saying there wont be more batches in the future, I’m just saying that I’m disclosing all the ones I currently have.
These ones should make mum happy too. She’s a fan of the ginger. Not sure if she’s into white chocolate so much, but she loves macarons so I’m sure she wont mind. She did NOT like the cardamom in the last batch, that’s for sure.
Enough rambling from me though, on to better things!
- 100g egg whites, room temp
- 40g sugar
- 200g icing sugar
- 120g raw almonds (or almond flour)
- 0.25 tsp cream of tartar
- colouring of your choice
1. place your egg whites in a bowl, cover with cling film, & leave them out for 24 hours. This is called “aging” your egg whites.
2. once your egg whites have been ages, add the granulated sugar to them & heat them in a double boiler until all the sugar has been dissolved, gently stirring as you do. Set them aside until they have cooled.
3. place your almonds in a blender & grind them until they are as fine as you can get them. Add in the icing sugar & continue to blend them until it has all become a powder. Pass the mix through a sieve to remove any large chunks of almond.
4. beat your egg whites until they reach soft-peak consistency. Once they have, add in your colouring & beat just a little to combine it evenly.
5. sift in your almond mixture to the egg mix. You want to gently fold the almonds into the egg whites making sure to scrape from the bottom of the bowl as you do. Once it has all been evenly distributed, pour the mix into a pipping back fitted with a 5mm nozzle.
6. pipe your macarons onto a parchment lined baking tray about 1.5cm in diameter, and 2cm apart from each other. Allow them to rest for 30 minutes to an hour.
7. bake them in a preheated oven for 24 minutes @ 145C. Rotate them half way through the time. Remove them from the oven & allow them to cool prior to filling.
- 190g white chocolate, finely chopped
- 65g heavy cream (35% fat)
- 0.5 tsp ground ginger
1. heat the chocolate & cream together in a double boiler until all the chocolate has completely melted. Add in the ginger & remove from the heat. The mix will take a while to cool down, so check it every half an hour or so & give it a good stir. Once cooled, the mix can be pipped into the middle of each macaron using a pipping bag & the same pipping nozzle as was used for the macaron shells.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.