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Gingerbread Macarons with White Chocolate Cream Cheese Frosting

The last time I made macarons, I told you guys about how I tried the Italian meringue method and instantly fell in love with it, right? Well, my feelings still stand true but the search is not over. The Italian method itself gives more successes than failures, but I have not settled on using it for good. My plan is to try as many different recipes as possible to see which one my oven produces the best results with.
This weekend, I actually went back to the French method. Natasha of Cake Merchant posted her fail-proof recipe and obviously, I had to try it. She does things a little differently in terms of mixing the batter and beating the egg whites, and I think she's on to something. These were the fullest macarons I have ever made!

You can literally see the difference. Since I've always had a problem with hollows, I was over the moon when I opened one of these babies up.
And as you probably already know from the title of this post, they are gingerbread flavored! I've never tried cream cheese filling for macarons before, but now that I have, I love it! It's not too sweet for the already sweet enough macarons and obviously, pairs amazingly with gingerbread.

Happy Holidays!

Gingerbread Macarons with White Chocolate Cream Cheese Frosting

Yield: Approximately 24 macarons
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60 grams egg whites, aged, room temperature
75 grams almond flour
90 grams powdered sugar
1 teaspoon gingerbread spice
50 grams granulated sugar
1/8 teaspoon cream of tartar

For the white chocolate cream cheese frosting:
2 ounces white chocolate
3 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1 and 1/4 cups powdered sugar
1 tablespoons heavy cream


Preheat the oven to 325°F. Add almond flour, powdered sugar, and gingerbread spice to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.

In a stand mixer fitted with the whisk attachment, whip the egg whites on speed 4 until they start to become frothy. Add granulated sugar and cream of tartar while the mixer is running. Once you've added everything in and soft peaks have formed, increase mixer to speed 6 and beat for an additional 2-3 minutes, or until stiff peaks form. If you would like to add any food coloring, you can add at this point. I added a tiny drop of brown.

Add the beaten egg whites in three additions to the almond flour mixture. You'll want to fold gently and in a clockwise motion, until the batter is smooth and lava-like. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.

Transfer batter to a piping bag fitted with a round tip. Line two baking sheets with a silicone mat. Pipe 1.5 inch rounds onto the parchment paper(or silicione mat). It is helpful to use a guide here, so all your macarons are the same size.

Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface.

Let the piped macarons dry on the countertop for 15-30 minutes. The macarons are properly dried when you touch the top of the mounds and the batter doesn't stick to your finger.

Bake for 15-18 minutes. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet. Let cool completely on baking sheet before removing.

To prepare cream cheese frosting, melt white chocolate and set aside to cool. Using an electric hand mixer, beat together cream cheese and butter in a small bowl. Add vanilla extract and cooled white chocolate and beat until well-incorporated. Add powdered sugar and heavy cream and beat until frosting is light and fluffy.

To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Spoon frosting into a piping bag fitted with a small round decorating tip. Pipe a dollop of frosting onto the center of the flat side of half the shells. Top with opposite shell. Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.

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