Gingerbread Macarons

The simplest macaron recipe perfect for Christmas with warming spices and a indulgent white chocolate ganache centre.

Ingredients:

• 200g icing sugar

• 100g ground almonds

• 3 large eggs whites

• 35g Caster sugar
• 2 tsp gingerbread spices mix

Gingerbread Spice Mix:

• 2 tsp Ground Ginger

• 2 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg

• 100ml double cream cream
• 200g white chocolate, chopped

Method:

1. Sieve the icing sugar, ground almonds and gingerbread spice mix into a bowl.
2. In a separate bowl whisk the egg whites until they form soft peaks. The gradually add in the caster sugar whilst continuing to whip them until they form stiff peak.
3. Fold the egg whites into the dry ingredient until it forms a sticky batter.
4. Place the mixture into a piping bag and pipe circles (to your desired size) on to a silicon mat on a baking tray.
5. Allow them to sit on the side for 15 minutes so they can form a film over the top.
6. Then place in a preheated oven at 140C for 15-20 but the bigger they are the longer they will take.
7. Once cooked, remove from the silicon mat and allow to cool on a wired rack.
8. To prepare the chocolate ganache, heat the cream up in a pan until it just reaches boil and then pour over the chocolate.
9. Allow to sit for a few minutes, before stirring it altogether. Then place in the fridge to firm up.
10. Once firmed to a maluble consistency, place in to a piping bag and pipe in between two macaroons.
11. Serve & enjoy!