We had a walk on the trail nearby after watching the movie Wild. It was so nice to have a walk through a trail listening to whistles of birds and in the comfort of chillness offered by the trees around. Feeling the organic fragrance and in search of a lake on the extreme end.
This is indeed a play with macaroons. I don’t know why we fall for macaroons this much…. I don’t know why the crazy me started to try different flavors of macaroons. I know I already told about red velvet macaroons and classical French macaroons. By Gods grace, this also came out well.
1 cup of Almond flour
1 1/4 cup of confectioners or icing sugar
1/3 cup of egg white (aged for five days)
1/4 teaspoon of dry ginger powder
2 tablespoon of granulated white sugar
4 oz of semi sweet Ghirardelli
4 oz of cream (Amul or half n half)
1 1/2 teaspoon of unsalted butter
Take a sheet pan and arrange parchment paper over it. Prepare a pastry bag with a plain tip or a zip lock bag.
Sift the almond flour, icing sugar and dry ginger powder together and set aside.
Whisk the egg whites on high speed and when it starts to froth up, add granulated white sugar and beat till stiff peaks are formed.
Now fold in the dry ingredients to the egg white mixture and mix it well.
Fill the pastry bag or zip lock bag with the batter and cut the end.
Pipe over the parchment paper in small circles . Allow them to sit for one hour so that the top becomes dry. (If your climate is humid, it might take longer) When you gently touch the top of the piped batter, it should not stick on your finger. Now it is ready to bake.
Preheat your oven to 2800 F and bake for 17 minutes.
Mix all the ingredients together and eventually stir with your heat resistant rubber spatula on medium low flame.
Take off from heat when the chocolate is completely melted. Allow it cool completely.
Fill the macaroons with ganache when both of them comes down at room temperature.
Use almost similar sized macaroons as pair.
I’m sure that you all will like this ginger flavored macaroons ….Itz simply awesome like the other macaroon breeds….. 🙂