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December 7, 2017

Gingerbread Macaron with Caramel Mascarpone Filling

Want to bring something fun, colorful, and different to your dessert table this year? We have the perfect recipe for you…a french macaron with a holiday twist! The inspiration behind our gingerbread macarons is our recently awarded 92-point Mille Baci Late Harvest Pinot Grigio. This specialty wine is produced from naturally botrytized grapes grown at our estate vineyard in the Oak Knoll District of Napa Valley. The extra time on the vine creates a beautifully nuanced wine with delicate acidity and soft hints of caramel. We thought we’d combine and enhance these flavors in a classic French pastry, the macaron. You’ll surely be a crowd pleaser at this year’s cookie swap! 

Gingerbread Macaron with Caramel Mascarpone Filling
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Cook Time: 1 hour

Serving Size: Makes 50 Macarons

Gingerbread Macaron with Caramel Mascarpone Filling

Ingredients

  • 3 egg whites, room temperature
  • pinch of salt
  • 1/4 cup white sugar
  • 2 cups powdered sugar
  • 1 cup almond flour
  • 1 tsp dried ground ginger
  • 1 tsp dried ground cinnamon
  • 1/4 tsp dried ground cloves
  • 1/4 tsp dried ground nutmeg
  • cinnamon for decor (optional)
  • 1/2 c unsalted butter, softened
  • 4 oz mascarpone cheese
  • 1/3 c powdered sugar
  • 3 tbsp of caramel sauce

Instructions

  1. Begin by adding your almond meal and powdered sugar to a food processor. Pulse for 10 to 15 seconds, until the two are combined well. Pour the mixture through a flour sifter to break up any clumps and catch any unwanted scraps from the almond meal; set aside.
  2. In a large stainless steel bowl, or the bowl of a stand mixer, whisk your egg whites on high speed until they lose their yellow tint and become extremely frothy.
  3. Gradually add the white sugar in and continue mixing on high speed. Continue whisking until the egg whites have obtained stiff peaks. Keep checking egg whites during process to avoid overmixing them. The egg whites should still have a slightly glossy appearance but remain stiff when bowl is held at slight angle.
  4. Add the dry ingredients into the egg whites little by little. Use a rubber spatula to gently fold the dry ingredients into the egg whites. This will help loosen up the batter. The batter is ready when it falls off the spatula slowly and evenly, dropping into the bowl in a ribbon-like manner.
  5. Line a baking sheet with a macaron-stenciled silicone mat, or a piece of parchment paper. Fill a pastry bag fitted with a plain tip with your macaron batter. Pipe 1 inch wide blots of batter; after 15 seconds, the batter should smooth out and become closer to 1 ½ - inch wide rounds. Space the macarons about 3/4” apart. If you’re using a macaron-specific mat, then simply fill in the stenciled circles just until you’ve almost filled the entire circle, leaving room for them to even out.
  6. Give the baking mat a gentle tap or two to pop any air bubbles. Preheat the oven to 325°F. Then, let the macarons rest on the mat for about 15 minutes or so, until they’ve slightly dried in appearance. Then, very gently drop a tiny pinch of cinnamon in the center of half of the macaron shells. Let the macarons rest for another 5 minutes, then place in the oven to bake at 325°F for 10 minutes. Reduce the oven to 285°F and continue baking for another 7 minutes.
  7. Let the macarons cool on the sheet. While the macarons cool, create your filling. Beat the butter and mascarpone on medium speed until they’re combined and creamy. Add in the powdered sugar and caramel sauce and mix until combined.
  8. Once the macarons are cool, fill a pastry bag with the filling. Pipe the filling onto the bottoms of the macaron shells. Take a macaron shell that matches in size and gently press down onto the filling to create a sandwich. Place in airtight container and refrigerate overnight for best results.

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