As excited as I was for last week’s holiday recipe exchange after seeing that Scharffen Berger was sponsoring the prize, I was even happier to see that they were sponsoring this week’s contest as well.
Two opportunities in a row to share some fun recipes featuring chocolate.
Two opportunities in a row to win that prize of Scharffen Berger chocolate.
Which do you think appealed to me more?
The prize of course, but I’m still excited to share the recipe for these Chocolate Macarons with Gingerbread Ganache.
And after you do that, you could try making these yourself. In my last attempt at chocolate-based macaron shells, I think I went a bit overboard on the cocoa powder (it happens). Helene kindly directed me to a recipe of hers that included chocolate shells, and I used that as my basis.
Chocolate Macaron Shells (as adapted from Tartlette)
3 egg whites, at room temperature
2 tablespoons granulated sugar
1 1/2 cups powdered sugar
2 tablespoons natural process unsweetened cocoa powder (Scharffen Berger – it’s the best, and they’re sponsoring, it’s only polite)
¾ cup almond flour
Mix the almond flour, powdered sugar, and cocoa powder in a food processor until no coarse particles remain, set aside. In a stand mixer, whisk egg whites until foamy, then slowly add the sugar and continue to whisk until stiff and glossy.
This time, I was determined to prove that I could get feet on chocolate-based shells, not just plain shells like I did when I made the macarons filled with raspberry goat cheese buttercream, so I was very careful to beat the meringue stiff enough.
Quickly fold the almond mixture into the meringue, taking care to scrape the bottom and to not overmix. This should take no more than 50 strokes.
Pipe the batter into 1 ½ inch rounds about 1inch apart on a baking sheet lined with parchment paper; let sit for 45-60 minutes to allow a skin to develop.
Bake the rested shells at 280° F for 20 minutes, and hope that you got feet on these delicate chocolate shells.
Success! Little itty-bitty feet. Now the only thing to do was make a creative, December-themed filling. I love gingerbread flavor mixed with chocolate, so I settled on a gingerbread ganache.
Gingerbread Ganache Ingredients
4 ounces chopped bittersweet chocolate (Scharffen Berger 70% cocoa)
½ cup heavy cream
1 tablespoon molasses
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
Heat the cream to a simmer, remove from heat and add chopped chocolate. Allow to sit for 2 minutes, then whisk until smooth. Add the molasses, ginger, cinnamon, and nutmeg, and continue whisking for 5 minutes, or until the mixture begins to cool slightly.
Looks nice and smooth, doesn’t it? After this cools a bit more, all you have left to is sandwich the ganache between macaron shells, and you have yourself some Chocolate Macarons with Gingerbread Ganache.
The spices and molasses give this macaron a bit of a kick, but don’t overwhelm the chocolate. The aroma is just perfect for December, and if you agree, don’t forget to go vote!
Do you like gingerbread and chocolate flavors together?