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Speculoos (Gingery Cookie) Macarons

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 90
  • Yield: 30 1x

Ingredients

Scale

For the macarons

  • 4 oz. (115g) almond flour
  • 8 oz. (230g) confectioner’s sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 5 oz. (144g) egg whites, room temperature
  • 2 1/2 oz. (72g) sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt

For the ganache

  • 3 gingery cookies
  • 5.3 oz. (150g) white chocolate
  • 1/3 cup (75g) heavy cream

Instructions

  1. Line two baking sheets with baking parchment (or silicone macaron baking mats).
  2. In a food processor (blender) pulse the confectioner’s sugar, almond flour and spices into fine powder. Sift several times so you get rid of larger pieces.
  3. In a large bowl combine egg whites, sugar and salt. Whip on medium speed until stiff peaks form for about 5-7 minutes. Add the vanilla extract and whip for another minute. Add the almond sugar mix to the meringue and fold in with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl until the batter is smooth and shiny. To check the consistency, drop a spoon of the batter in the bowl – it should have a peak that quickly relaxes back into the batter (start checking the batter after 20 folds).
  4. Fill the batter into a piping bag with a round tip and pipe on the baking parchment or baking mats on the baking sheets. Tap the baking sheets on the counter to release any air bubbles inside the batter. Let the batter rest for 15 minutes.
  5. Preheat the oven to 300˚F (150°C). Bake the macarons one baking sheet at a time for 15-20 minutes until hard and slightly golden, rotate the baking sheets halfway through baking time. Take the macarons off of the baking sheets and let cool down on the baking parchment. Peel off from the baking parchment when cooled completely.
  6. For the filling crumble the gingery cookies. Heat up the heavy cream and pour over the chopped chocolate. Add the crumbled cookies and mix well until you get a smooth and creamy ganache. Cover and let cool and harden in the fridge for 30-45 minutes. Take out of the fridge and beat again until light and fluffy.
  7. Match similar sized cookies together and pipe or spread filling on one side and top with another. Sprinkle with nutmeg.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/speculoos-gingery-cookie-macarons/