Chewy Chocolate Ginger Macarons With Ginger Coconut White Chocolate Ganache Recipe

Name: Chewy Chocolate Ginger Macarons With Ginger Coconut White Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chewy chocolate ginger macarons; 1/2 cup powdered sugar; 1 cup blanched almond flour, finely ground if available; 3 tablespoons cocoa powder; 2 tablespoons crystalized ginger, chopped fine; 1/2 teaspoon ground cinnamon; 1 pinch fleur de sel; 2 large egg whites, at room temperature; 2 tablespoons granulated sugar; Ginger Coconut White Chocolate Ganache; 4 tablespoons cream; 1 bar organic white chocolate (3.5 oz) ; I used Green and Blacks; 4 tablespoons organic unsweetened shredded coconut; 2 tablespoons finely chopped crystallized ginger; 1 pinch fleur de sel

Servings: persons

Chewy chocolate ginger macarons
1/2 cup powdered sugar
1 cup blanched almond flour, finely ground if available
3 tablespoons cocoa powder
2 tablespoons crystalized ginger, chopped fine
1/2 teaspoon ground cinnamon
1 pinch fleur de sel
2 large egg whites, at room temperature
2 tablespoons granulated sugar
Ginger Coconut White Chocolate Ganache
4 tablespoons cream
1 bar organic white chocolate (3.5 oz) ; I used Green and Blacks
4 tablespoons organic unsweetened shredded coconut
2 tablespoons finely chopped crystallized ginger
1 pinch fleur de sel

1
Preheat the oven to 375u00b0F. Line 1-2 baking sheets (depending on how large they are) with parchment paper.
2
Combine the powdered sugar and almond flour in a blender. Process until very fine. Add the crystallized ginger, the cinnamon and the salt and blend again. Remove these ingredients to a medium bowl and mix well.
3
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
4
Fold the dry ingredients, in two-three batches, into the egg whites. Use a flexible rubber spatula to do this and be gentle, taking care not to overfold.
5
Scrape the mixture into a pastry bag fitted with a plain half-inch tip. You can also use a Ziploc bag with a corner cut off. It is helpful if you place your pastry bag in a tall glass and fold the top down before spooning in the batter.
6
Pipe the batter in one-inch-sized (2.5 cm) circles of batter onto the baking sheets you lined with parchment paper. Space them about one inch apart.
7
Place the cookie sheet on top of another cookie sheet (to prevent the bottoms from darkening too much) and bake the macarons for 12-15 minutes. Allow to cool completely before filling.
8
In a small pot over very low heat, melt the white chocolate with the cream. Add the coconut and the ginger and mix well. Allow to cool to room temperature before using to fill the macarons.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Chewy chocolate ginger macarons, 1/2 cup powdered sugar, 1 cup blanched almond flour, finely ground if available, 3 tablespoons cocoa powder, and more.

Yes, Chewy Chocolate Ginger Macarons With Ginger Coconut White Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chewy Chocolate Ginger Macarons With Ginger Coconut White Chocolate Ganache

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