Gingerbread Rum Macarons
Macarons are one of the most well-known desserts in French pastry, and they can be made with a variety of flavors. This gingerbread rum version evokes a festive atmosphere, creating a truly special sweetness with the gingerbread spice blend and rum chocolate. The spicy filling and crispy shells create a perfect harmony, resulting in a truly mouthwatering dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar, beating until you have a glossy, stable meringue.
2
Gently fold the almond flour mixture and gingerbread spice blend into the meringue until the batter is smooth and homogenous. Be careful not to overmix, or the macarons won't rise properly.
3
Using a piping bag, pipe even circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft on the inside.
5
For the filling, heat the heavy cream, then pour it over the finely chopped white chocolate. Stir until completely melted and smooth.
6
Add the rum to create a rich, aromatic flavor. Mix the chocolate-rum mixture thoroughly, then let it cool until the cream thickens.
7
Once the chocolate-rum cream has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, and then place another macaron shell on top to form a sandwich.
8
Place the finished macarons on a serving plate and let them rest in the refrigerator for a few hours to allow the flavors to meld together.
