Gingerbread Macarons

Ingredients:

• 200g powdered sugar
• 10g cocoa powder
• 95g almond flour, finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• 50g cup granulated sugar(50 g)
• ½ teaspoon vanilla extract
• melted white chocolate, sprinkles for decorating

Gingerbread Buttercream:

• 115 g butter - soft at room temperature
• 225 g icing sugar
• 2 tbsp black molasses
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon

Method:

1. Make the macarons first by combining the powdered sugar, cocoa powder, almond flour, and ½ teaspoon of salt in a food processor and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Add the granulated sugar and continue to beat until stiff peaks form.
3. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter forms a lava like consistency. Be sure to not over mix.
4. Transfer the macaron batter into a piping bag fitted with a round tip or a snap lock bag with a hole cut in the corner.
5. Pipe the macarons onto the parchment paper or a macaron sheet in 3cm circles, spacing at least 2cm apart.
6. Tap the baking sheet on a flat surface a few times to release any air bubbles.
7. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch and they form a slight shell on top.
8. Preheat the oven 150C and bake the macarons for 15-17 minutes until risen and they do not stick to the baking sheet.
9. Transfer the macarons to a wire rack to cool completely before filling.
10. For the buttercream, using an electric mixer beat the spices, butter and molasses until creamy. Add the powdered sugar and beat until light and fluffy.
11. Pipe a small amount into the centre of half of the cooled macarons, topping with another and pressing down lightly so it spreads.
12. Finish with a drizzle of melted white chocolate and sprinkles for an extra fancy touch! Keep macarons store in an air tight container in the fridge or freeze for a later date.