Wednesday, December 8, 2010

Holiday Recipe Exchange: Chocolate Macarons with Gingerbread Ganache Filling

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.

If these look as delicious to you as they do to me, come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap Sponsored by Scharffen Berger.

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?


  1. I absolutely do! These are a chocolate-flavoured dessert I can whole-heartedly get behind :) And that's saying something, as I normally like my chocolate straight up! :D

  2. @Hannah Hannah, can you get Divine chocolate in Australia? They have a spiced cookie bar this season. Yum!

  3. Mmmmmmmmmm looks sooo good!!!!!!!!!! What a great idea for the filling!!!!!

  4. @fitchocoholic You could use the filling to make ginger-spice truffles!

  5. I just found out this year that gingerbread, while not chocolate, is still an acceptable flavor. I assume adding chocolate to it can only make it better!

  6. I have never had gingerbread and chocolate but this makes me want to try it. I'm trying to make a gingerbread flavored pancake but failing miserably.

  7. Oh my gosh that looks SO good! I've never seen almond flour though! Where do you find it? I assume a place like whole foods might have it... ?

  8. @Mary at n00bcakes Mary, they definitely go well together. In so many ways. Gingerbread with chocolate chunks. Gingerbread infused truffles...

  9. @lolzthatswim For the gingerbread pancakes, try replacing 1 tbs of sugar with 1 tbs dark molasses; add is 1/2 tsp ginger, 1/4 tsp nutmeg and 1/4 tsp cinnamon.

  10. @iheartvegetablesYes, Whole Foods usually carries it. If you can't find almond flour, you can make your own by pulsing blanched almonds in a food processor until you have a meal-like texture - just be sure to stop before you get almond BUTTER.

  11. These are perfect!! I'm all about that flavor combo, too. Guess what I asked for for Christmas?? A food processor!

  12. @Jessica @ bake me away! YES!!! You will NOT regret it at all. Your life will never be the same.