Chewy Chocolate Gingerbread Macarons

Chewy Chocolate Gingerbread Macarons

Makes about 40 macarons

For the cookies

1 1/4 cups almond flour

2 cups powdered sugar

2 tablespoons dark cocoa powder

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

4 egg whites, room temperature

3/4 teaspoon cream of tartar

1/4 cup sugar

1 1/2 tablespoons molasses

For the filling

3/4 cup heavy cream

1 tablespoon light corn syrup

6 ounces bittersweet chocolate, chopped

1 tablespoon butter, cubed

1/8 teaspoon salt

Prepare the cookies: Line two baking sheets with parchment paper and set aside. In the work bowl of a food processor, combine the almond flour, powdered sugar, cocoa powder, ginger, cinnamon, nutmeg, and cloves. Process the mixture for 30 seconds, and then sift it into a medium bowl.

Fill a small saucepan with a few inches of water and bring it to a simmer. In the bowl of an electric mixer, whisk the egg whites until they are foamy. Place the bowl over the simmering water and whisk constantly until the temperature of the egg whites reaches 100 degrees on a candy thermometer. Remove the bowl from the saucepan and whisk in the cream of tartar.

Attach the bowl to the electric mixer and fit it with the whisk attachment. Whisk the egg whites at medium-high speed until soft peaks form, then gradually add the sugar. Continue to whisk until the egg whites are glossy and they come to stiff peaks. Switch the speed to low, and slowly mix in the molasses.

Carefully fold the egg white mixture into the almond flour mixture until thoroughly incorporated. FIt a pastry bag with a medium round tip and fill it with the batter. On the prepared sheets, pipe the batter into 1 or 1 1/2 inch rounds, spacing 1-inch apart. Allow the piped rounds to rest at room temperature, uncovered, for 1-2 hours.

Preheat the oven to 325F degrees, and place the racks in the center positions in the oven. Bake the cookies for 8 minutes, then reverse the positions of the two trays. Bake for 8-10 minutes longer, or until the cookies are firm and dry. Cool completely on a rack.

Prepare the filling: Place the cream and the corn syrup in a medium saucepan and set over medium-low heat. Bring the mixture to a simmer, stirring occasionally. Remove the saucepan from the heat and add the chopped chocolate. Allow the chocolate to sit for 1 minutes, then stir until smooth. Stir in the butter and the salt. Allow the mixture to cool completely before proceeding.

Pipe or spread some of the chocolate filling onto the flat side of half the prepared cookies, and then create sandwiches using the other half of the cookies, pressing gently to adhere.

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