Christmas Macarons

For Christmas macarons, first mix grated almonds and powdered sugar. If these are not fine enough, mix together again in the Moulinette until a powder as fine as possible. Mix the first 110 g egg whites with this powder. Set aside.

Lightly beat the other 110 g egg whites with the 30 g sugar.

Bring the 300 g sugar and the water to a boil at 116 °C and add to the egg white-sugar mixture. Beat until cold and add the color.

Add the almond-sugar-egg white mixture and mix until you have a thick runny consistency. Place in a pastry bag fitted with a smooth nozzle and pipe onto baking paper or permanent baking mats in desired size. Allow to dry for about 15-20 minutes.

Bake one tray at a time at 150 °C top/bottom heat with the oven door minimally open (insert wooden spoon) for about 15-20 minutes, until they can be removed from the baking paper without tearing. Let cool. Brush the tops – the prettier half of the macarons – with gold powder and set aside.

Boil the whipped cream with the gingerbread spice and pour over the finely chopped chocolate. Wait briefly and then stir until smooth. Add the butter in small cubes as soon as the mixture has dropped below a temperature of 40 °C. Allow to cool to 25-30 °C, then spread on the “lower” macaron halves. Now spread the fruity jam in the middle of the cream and press the lid onto the Christmas macarons.

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