Pastreez Gingerbread French Macarons

Ingredients

Macaron Shell

• 300g Amoretti®️ Premium Blanched Almond Flour
• 300g extra fine powdered sugar (12x powdered sugar is recommended)
• 110g egg white (room temperature)
• 1/2 tsp. Amoretti®️ Natural Brown Food Color
• 1/8 tsp Amoretti® Vanilla Bean Paste
• 300g sugar
• 80g water
• Extra 110g egg white

Filling

• 2 tsp. Amoretti®️ Gingerbread Compound
• 2 tbp Amoretti® French Vanilla Almond Butter
• 200g white chocolate chips
• 90g heavy whipping cream

Special Equipment

• Large bowl
• 3/8" piping tip
• 3 x18" piping bag
• Rubber spatula
• Stand mixer
• Kitchen scale
• Plastic cups (for weighing ingredients)
• Sauce pan
• Thermometer

Directions

Macaron Shells

1. Preheat the oven to 350°F.
2. Sift the almond flour and powdered sugar into a large bowl.
3. Stir the almond flour and powdered sugar together until the mixture is smooth and well combined.
4. Gradually add 110g of egg whites to the flour and sugar mixture.
5. Add food coloring and Amoretti Vanilla Bean Paste
6. Use a spatula to mix the batter until the color is uniform. To check if the batter is the right consistency, dip a scraper into the center—if it stays in place, the batter is ready. Set aside for later.
7. Combine water and granulated sugar in a saucepan to make a syrup. Always the water first, to avoid sugar sticking to your pan
8. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. Once dissolved, remove from heat.
9. Transfer the remaining 110g of egg whites into the bowl of your stand mixer fitted with the whisk attachment.
10. Start whisking the egg whites to create a meringue. Once the meringue becomes cloudy and white, add half of the simple syrup and continue mixing.
11. After the first half of the syrup is fully incorporated, add the remaining syrup and continue to whisk.
12. Stop whisking when the meringue is smooth, glossy, and firm, holding its shape when the whisk attachment is removed and turned upside down. 
13. Now, begin the macaronage process—gently folding the meringue into the almond flour mixture. Add the almond flour mix to the meringue and draw the number « 8 ». If you can see it, it means you have the right texture.
14. Insert piping tip into piping bag (size 18 inches)
15. Here are simple ways to pipe macarons:
    •  Use both hands—your dominant hand on top and your other hand at the bottom.
    •  The top hand is your squeezing hand. Hold the piping bag between your thumb and index finger and squeeze to release the batter.
    •  The bottom hand is your control hand. This hand guides the direction of the piping.
16. After piping, tap the tray onto the table at least 10 times to release any air bubbles trapped in the batter.
17. Allow the macaron shells to rest for 20 minutes before baking. Even more, if you’re in a humid area (close to lakes, sea, etc.).
18. Bake for about 15 minutes. Open / close the oven after 5 minutes, to release humidity and avoid cracks
19. Let the macaron shells cool completely before filling them.

White Chocolate Gingerbread Filling

1. Add white chocolate to a bowl.
2. Heat the cream in a saucepan over medium heat until it starts to boil, then immediately remove from the heat.
3. Pour the hot cream over the white chocolate and whisk until the chocolate has completely melted. 
4. Stir in 2 tbsp of Almond butter, 2 tbsp of Gingerbread compound

Filling Your Macarons

1. On your sheet pan, flip half of the macaron shells over—one row flipped, the other left unflipped.
2. Begin piping the ganache onto the center of each flipped shell.
3. Carefully place the bottom of an unfilled shell on top of the filled one to sandwich them together.
4. You’re all finished! Enjoy!

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