Ginger–White Chocolate Macarons
Serves: 32
 
Ingredients
  • 3 large egg whites
  • 1 2⁄3 cups confectioners’ sugar
  • 1 1⁄3 cups almond flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla bean paste
  • Ginger–White Chocolate Buttercream (recipe follows)
  • 1⁄3 cup ginger jam
  • Garnish: confectioners’ sugar
Instructions
  1. Place egg whites in a medium bowl, and let stand at room temperature for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macarons.)
  2. Line several rimmed baking sheets with parchment paper. Using a pencil, draw 64 (2-inch) circles 2 inches apart on parchment paper; turn parchment over.
  3. In a medium bowl, sift together confectioners’ sugar and almond flour 3 times.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until they start to foam. Gradually add granulated sugar, beating until stiff peaks form. Fold in almond flour mixture in thirds. Fold in vanilla bean paste.
  5. Transfer batter to a piping bag fitted with a medium round tip (Wilton #12). Pipe batter onto drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 30 to 45 minutes to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.)
  6. Preheat oven to 300°.
  7. Bake until macarons are firm to the touch, 10 to 15 minutes. Let cool completely.
  8. Place Ginger–White Chocolate Buttercream in a piping bag fitted with a closed star tip (Wilton #33). On flat side of 32 macarons, pipe a border of buttercream around edge.
  9. Place ginger jam in a piping bag with a 1⁄4-inch hole cut in the end. Pipe jam into center of each buttercream circle. Cover with remaining macarons, flat side down, pressing down gently to adhere. Serve immediately, or place in an airtight container, and refrigerate for up to 3 days.
  10. Garnish with a light dusting of confectioners’ sugar just before serving, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ginger-white-chocolate-macarons/