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Ginger White Macarons
Ginger White Macarons
Type of chocolate: Valrhona Ivoire (Valrhona White Chocolate)
1 hour + 12 minutes cooking per tray
Special equipment: piping bag, size 10 piping tip
Ingredients
1 cup ground almonds
1 cups powdered sugar
2 egg whites, slightly whisked
2 egg whites
2/3 cup sugar
2 ounces water
Red Food Coloring, as required
9 ounces Valrhona Ivoire 35% (Valrhona White Chocolate)
5 ounces Heavy Cream
1/8 of a cup Chopped Candied Ginger
Preparation & Assembly
Macarons
- Sift together the almonds and powdered sugar.
- Cook the 2/3 cup of sugar and the water at a temperature of 230 degrees Fahrenheit, then add to the whisked egg whites. Continue to whisk until the mixture is lukewarm.
- Add the remaining 2 egg whites (unwhipped) and the food coloring, to desired color.
- Add the mixture to the sifted powdered sugar and almonds.
- Pipe a series of heart-shaped macaroons onto baking paper or a silicone sheet. Cook in the oven at 300 degrees Fahrenheit for approximately 12 minutes, depending on the size of your macaroons.
Whipped Ivoire ganache
- Heat 2 ounces of heavy cream. Slowly pour over the Ivoire chocolate to make a ganache. Add the remaining cold cream to the ganache and mix until it is completely emulsified and smooth.
- Put the ganache in the refrigerator and leave to set for at least 3 hours, then whisk to obtain a melting texture before adding the chopped ginger.
- Sandwich the macaroons together with the ganache.
Chefs tips:
For a change of flavor, replace the walnuts with coarsely ground coffee beans and add the zest of an orange, vanilla and a pinch of aniseed or powdered cardamom.
