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
• 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
• 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.
• 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.