Recipe from What's For Lunch, Honey?
Ingredients
For the Lebkuchen macaron shells
90g egg white (approx. 4
eggs), aged for a little over 24 hours on the countertop or 5 days in the
refrigerator
30g fine granulated sugar
200g icing sugar
110g
almonds
1/4 tablespoon Lebkuchen spice* (see note below) – or you can adjust
this amount to your own taste
few drops of red and green food coloring, mixed
to give a slightly brown/gingerbread color
For the filling
a portion of Caramelized Quince Jam with a Sprinkling of Cinnamon
a small handful candied ginger – sliced
Method
For the Lebkuchen macaron shells
- Prepare your baking tray and baking sheets with a stencil of circles. Draw
circles on some baking paper using a (mathematical) compass about 2 cm in
diameter. Then place some white parchment paper on the baking tray and flip the
baking paper back around.
- In a large mixing bowl mix the egg whites with an electric hand beater
(alternatively you can use a stand mixer with the whisk attachment) until it is
thick and frothy. Gradually add the granulated sugar, whisking all the while,
until the mixture turns into a thick glossy meringue. Incorporate the Lebkuchen
spice blend into the batter. The consistency of the macaron batter should be
similar to hair mousse or shaving foam. Make sure the meringue is not
over-beaten or else it will be too dry.
- In a food processor pulse together icing sugar and almonds until the nuts
are finely ground and powdery. Sift the mixture to make sure there are no
lumps.
- Place the dry ingredients into a bowl. Add the meringue and give it a quick
fold using the macronnage technique described in my
macaron tips section. Fold a few times to break the air. Continue until you
get a smooth and supple mixture, thick in consistency so that when you lift the
spatula it flows back in thick ribbons. Test a small amount on a plate – should
the tops fall back and flatten by themselves then it is ready, if not give it a
few more folds.
- Fill a piping bag with a plain tip with the batter and pipe small rounds (2
cm in diameter) on your prepared baking paper. Leave the macarons to rest and
dry for about 30 - 45 minutes.
- In the meantime preheat the the oven to 140 degrees C. When the macarons are ready bake the shells for 10–15 minutes depending on their size. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.
* Note: If you cannot find premixed "Lebkuchen Gewürz" from a German store, you may mix your own. Here are the spices that make up "Lebkuchen Gewürz"
2 T. ground cinnamon
2 tsp. ground cloves
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground coriander
1/2 tsp. ground
cardamom
1/2 tsp. ground ginger
1/2 tsp. ground anise seed
Storing Macarons
If you are not going to be using them right away
you can store the shells in an airtight container at room temperature for 2-3
days.
They freeze well too but it is recommended to freeze them unfilled. To
fill them take the shells out of the freezer 48 hours prior to serving and
without defrosting fill them. This way the flavors will be allowed to blend as
they thaw.
Assembling the macarons
Using two spoons place small dollops of
the caramelized quince jam on one of the shells then place a slice
of candied ginger in the middle and gently cover with another shell. Do not
press. Continue to do this until you have used up all of the filling and
shells.