Gingerbread Macarons

• Vegetarian

• Produce

  • 1/8 tsp Ginger, ground

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 3 1/2 oz Almond meal
  • 1/4 tsp Cinnamon, ground
  • 4 1/3 cups Powdered sugar
  • 1 tsp Vanilla
  • 1/3 cup White sugar

• Snacks

  • 3 1/2 oz Gingersnap cookies

• Dairy

  • 1/4 cup Biscoff cookie butter
  • 1/2 cup Butter

Found on thedomesticrebel.com

Description

Ingredients

• 2 & ⅓ cups powdered sugar
• 3.5 oz almond meal (like by Bobs Red Mill)
• 3.5 oz (about 10) gingersnap cookies, pulverized into a fine crumb
• 4 egg whites
• ⅓ cup white sugar
• ⅛ tsp ground ginger
• ¼ tsp ground cinnamon
• FOR FILLING:
• ½ cup butter, softened
• ¼ cup Biscoff (cookie butter) spread
• 1 tsp vanilla
• About 2 cups powdered sugar

Directions

• First, measure your ingredients out properly. On a kitchen food scale, measure out 3.5 oz of almond meal and 3.5 oz of pulverized gingersnaps. Pour both into a bowl with the powdered sugar. Place a large handheld sifter over a separate bowl and begin sifting the dry ingredients together until blended and sifted.
• If you have harder pebbles leftover, either push them through the sifter with your spatula, or remove them to re-pulse through your food processor, then try resifting them. If theres a teaspoon or less of the harder pebbles, you may discard. Set sifted ingredients aside.
• Bring a large pot filled with 1-2 of water to a simmer. Place your stand mixer bowl over the pot of water and immediately add in the egg whites and white sugar. Whisk quickly for about 30 seconds or until the mixture is frothy and bubbly. Do NOT overmix. Immediately remove from the heat, wipe off the bottom of the bowl, and attach to your stand mixer base. Using the whisk attachment, begin whipping the egg white mixture on HIGH for about 5-7 minutes or until stiff, glossy peaks form.
• Remove the whisk attachment and gently stir in the spices and HALF of the sifted mixture. Do not fully stir this mixture in; just fold it in maybe 4 or so times and then add the rest. Turn your wrist clockwise around the bowl, folding the mixture around and in on itself to incorporate the dry, sifted ingredients. The mixture should look like a little thick and chunky when its done. If you draw an invisible line through the mixture with your spatula, the line should disappear within the mixture in a couple of seconds.
• Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Conversely, you may use silicone macaron mats if you have them. Do not grease the mats, the parchment, or the sheets.
• Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip (I used Atecco 807). Hold the bag straight down and gently squeeze to release the batter, counting to four. Flick your wrist to stop the flow. This should translate to a macaron roughly the size of an American quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; either use a lightly wet finger to gently pat it down, or follow the recipe accordingly. Once macarons are all piped on, gently tap each sheet a couple of times on the counter to release air bubbles and help those lumps fall. Allow the macarons to sit on the counter for 20 minutes prior to baking. During this time, preheat your oven 275* degrees F.
• Bake the macarons for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Mine bake at EXACTLY 13 minutes. Remove the macarons gently and allow them to cool on the baking sheets. Macarons should come right up or peel off with little resistance.
• To make the filling, in the bowl of a stand mixer cream together the butter, Biscoff spread and vanilla until creamy and light. Add in the powdered sugar until a soft, spreadable filling has formed.
• To assemble, spread or pipe the filling onto the flat side of the macaron and sandwich it together with another like-sized macaron. Serve immediately.