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Macarons au gingembre confit

( Macarons with candied ginger)

macarons_violettes

Ingredients (for 20 to 30 macarons):

• 190 g (6.7 oz) of powdered almond
• 310 g (10.9 oz) of confectioner's sugar
• 150 g (5.3 oz.) of egg whites
• 95 g (3.3 oz) of sugar
• a few drops of yellow food dye

Ginger filling:

• 50 g (1.7 oz) of candied ginger cut into small pieces
• 250 ml (8.4 fl. oz) of milk
• 25 g (0.8 oz) of flour
• 50 g (1.7 oz) of sugar
• 1 egg yolk
• 1 vanilla bean

Directions:

• Sift the powdered almond and confectioner’s sugar. Mix them together in a bowl and set aside.

• In a clean and dry bowl, whip the egg whites until they form peaks and gradually add the sugar. The whites have to be firm and shiny.

• Add the food dye.

• With a spatula, gently fold in the egg whites into the powdered almond/sugar mixture until you obtain a smooth and shiny mixture. 

• Fit a pastry bag with a 3/8-inch (1 cm) round tip. Put the mixture into the pastry bag and pipe the batter onto a cooking tray covered with parchment paper.

• Let dry at room temperature for 30 minutes.

• Bake, in a 302° F (150° C) oven, medium height, for 9 to 10 minutes.

• Remove macarons from the oven and let them cool on the tray before removing from parchment.

• Pair macarons of similar size.

Ginger filling:

• Beat the egg yolk with the sugar. Whip until the mixture lightens.

• Add the flour and mix well with the yolk and sugar. Add half a cup of the milk so that the mixture becomes more fluid.

• Heat the remaining milk. When the milk is lukewarm (after 3 to 4 minutes), add the mixture egg yolk/flour/sugar/milk.

• Add the vanilla bean.

• Whip until it begins to bubble. At that point, the cream should be thick and finished.

• Fit a pastry bag with a 1/4 –inch (6 mm) round tip.

• Pipe the ginger filling onto half of the macarons.

• Cover each macaron with a similar sized macaron—like a sandwich.

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Histoire Sucrée takes you to a sweet world where gourmet candy, dragees, candied fruit, marrons glaces, candied flowers, nougat, chocolate candy and biscuits have been made in France by expert artisans for centuries. Histoire Sucrée is committed to delighting you with unique French sweets and surprising you with retro tin boxes that have been part of French culture and represent a unique and collectible gift to the ones you love.

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