Ginger White Macarons
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 Baking White Chocolate: Grand Cru Ivoire 35%
5 ounces Heavy Cream
1/8 of a cup Chopped Candied Ginger
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 Valrhona Grand Cru Ivoire 35% 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.