I recommend creating a template for quarter sized macaroons and have it under the parchment paper so you don’t make them too big like I did ;p
What is your favorite macaroon flavor? Let me know in the comments
- 2 & ? cups powdered sugar
- 3.5 oz almond meal or flour
- 3.5 oz gingersnap cookies, ground in food processor
- 4 egg whites
- ? cup white sugar
- ? tsp ground ginger
- ¼ tsp ground cinnamon
- Your favorite frosting
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 there's 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 a third of the sifted mixture. Do not fully stir this mixture in; just fold it in. 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 it's done.
Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Do not grease
Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip. 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 a quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; use a lightly wet finger to gently pat it down. 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. 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 assemble, spread or pipe the filling onto the flat side of the macaron and sandwich it together with another like-sized macaron.
I recommend creating a template for quarter sized macaroons and have it under the parchment paper so you don't make them too big like I did ;p