Pear Ginger Macarons

These beautiful macarons are filled with a ginger vanilla whipped ganache and a pear gelée. The ginger really enhances the pear flavor in these macarons, they are the perfect marriage!

These macarons are perfect for the holiday season and you will want to make them for Christmas. They are crisp, light, and decadent filled with vanilla, ginger and pear flavors.

Learn the science behind making the perfect macaron shell each and every single time. If you haven’t tried whipped ganache, I have some great tips for success as well.

Special Ingredients Needed

• Gelatin sheets for the pear gelée and whipped ganache.
• Small hemisphere silicon mats for the pear gelée. I recommend using the 0.37oz capacity from Silikomart, available via Pastry Chefs Boutique, or Amazon (catalog # SF006).
• Pear purée, available for purchase online or you can make your own by simply slow cooking pieces of ripe pears until soft, then putting in a food processor.
• Inverted sugar for the pear purée and the whipped ganache.
• Pectin, this is a setting agent required for the gelée.

Pear Gelée:

• 250g Pear purée
• 30g inverted sugar (e.g., light corn syrup or glucose syrup)
• 50g granulated sugar
• 20g lemon juice
• 6g pectin mixed with 30g of granulated sugar
• 1 gelatin sheet, bloomed in cold water

Procedure:

• Start by blooming your gelatin by placing it in a bowl with at least 6 times the weight of gelatin sheets in cold water.
• Combine the pear purée, the inverted sugar, sugar, and lemon juice in a saucepan. Heat it over medium-high heat until the temperature reaches 40-44 Celsius.
• Remove from the heat and slowly sprinkle the pectin/sugar mixture while whisking. Combine well.
• Bring back to the heat and boil for about 30 – 60 seconds while stirring.
• Remove from the heat, let the mixture cool to 65 Celsius or lower, then squeeze off the water excess from the bloomed gelatin sheet, and add it to the mixture. Combine well.
• Pour immediately over small half hemisphere silicon molds. Clean off the excess with an off-set spatula.
  • I used the molds with a capacity of 0.37oz per well, I recommend trusted brands like Silikomart, which sells this item under the catalog number SF006 SiliconFLEX 24.
• Place in the freezer.

Ginger Vanilla Whipped Ganache:

• 375g heavy cream, 36-40% fat
• 37.5 inverted sugar (e.g., light corn syrup or glucose syrup)
• Salt to taste
• 1 vanilla bean 
• ½ fresh ginger, peeled and sliced
• Ginger powder to taste, I recommend starting with ¼ tsp
• 100g high quality white chocolate. I recommend using brands like Callebaut and Valrhona.
• 3 gelatin sheets, bloomed in cold water 

Procedure: 

• Bloom your gelatin by placing it in a bowl with at least 6 times the weight of gelatin sheets in cold water.
• Chop your chocolate into small pieces and place it in a heatproof bowl.
• Next, cut the vanilla beans and remove the seeds. Place the seeds and pod in a saucepan that has heavy cream. Add both the ginger pieces and powder.
• Heat to a light boil. Then allow it to steep off heat for 15-30 minutes.
• Strain the vanilla bean pod and the pieces of ginger. Re-heat the mixture to a light boil.
• Pour in the chocolate and let it sit for 30-60 seconds.
• Next, stir gently with a spatula, then emulsify with a blender.
• Remove water from gelatin by squeezing excess. Then put it with the chocolate, and mix.
• Cover with plastic wrap and refrigerate to let set. This will take anywhere from 2-6hr depending on the size, the best to do is overnight
• Once ready, whip with a whisk attachment and then once fluffy, pipe it.

General Process to Make and Fill the Macarons: 

1 – Make the whip ganache and pear gelée

Follow the procedure and make sure you let the ganache set and the pear gelee freeze before starting assembling the macarons.

2– Make the macarons

• Prepare the macaron batter to the ribbon consistency, pipe onto silicon mat or parchment paper. Let the batter dry, then bake and let cool completely.
• I have multiple posts describing the process to make successful macarons. Also make sure to read all about the science behind macarons, which will help you set up for success!

3– Assemble the macarons

• Whip the ginger vanilla ganache until airy and fluffy, place it inside a piping bag fitted with a 1M piping tip.
• Pipe the ganache by using a circular motion, which will result in a rosette.

• Grab a twisting tea ball infuser or a similar item like a deep spoon to make room in the center of the ganache.

• Remove the frozen pear gelée from the silicon mold, and place in the center of the ganache. The easiest way to do this is by using a toothpick.
• Make sure to work fast to avoid the gelée from getting too soft. If it does get soft just place it back in the freezer for a few minutes. 
• Make the macaron sandwich by placing another macaron shell on top of the pear gelee.

4- Decorate the macarons:

• Decorate the macaron as desired. I put a little tree that I made with tempered chocolate from Valrhona to make it festive, but the options are endless! 

Note: these fillings contain a high amount of moisture, so I advise maturing the macarons for short periods before consumption.

FAQs

Related Recipes

• Gingerbread Macaron House
• Macaron Christmas Tree

Pear Ginger Holiday Macarons

Fred Csibi-Levin

Pear Ginger Holiday Macarons are a delicious macaron filled with ginger vanilla whipped ganache, pear gelee and decorated perfectly.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

French Macaron recipe

• 100 g egg whites
• 90 g granulated sugar
• 4 g powdered egg whites
• 130 g powdered sugar
• 130 g almond flour

Pear Gelée:

• 250 g Pear purée
• 30 g inverted sugar e.g., light corn syrup or glucose syrup
• 50 g granulated sugar
• 20 g lemon juice
• 6 g pectin mixed with 30g of granulated sugar
• 1 gelatin sheet bloomed in cold water

Ginger Vanilla Whipped Ganache:

• 375 g heavy cream 36-40% fat
• 37.5 inverted sugar e.g., light corn syrup or glucose syrup
• Salt to taste
• 1 vanilla bean
• Ginger powder to taste I recommend starting with ¼- ½ tsp
• 100 g high quality white chocolate. I recommend using brands like Callebaut and Valrhona.
• 3 gelatin sheets bloomed in cold water
• Fresh Ginger peeled and sliced

Instructions

 

Mise-en-place:

• Pre-heat oven to 300F
• Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
• Weight all the ingredients in separate bowls
• The egg whites can be directly taken from the fridge and do not require aging.

Prepare dry ingredients:

• Add egg white powder to the bowl containing the granulated sugar and mix well.
• If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
• Sift the almond flour and powdered sugar. Do this two times.
• Note: keep all the containers covered with lids.

Prepare the French Meringue:

• In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
• Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks

Macaronage:

• Add half of the meringue to the almond flour / powdered sugar mixture.
• Add gel food coloring
• Fold gently with a spatula until the dry ingredients are incorporated
• Add the remaining meringue
• Fold gently until the batter becomes glossy and falls off the spatula like ribbons.

Piping:

• Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open
• Pour the macaron batter into the pastry, remove from the cup
• Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment

Resting and baking:

• Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
• Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for 15-18min.
• Use an oven thermometer to make sure the oven is not too hot.
• Let the macarons cool before removing from the baking surface

Pear Gelee

• tart by blooming your gelatin by placing it in a bowl with at least 6 times the weight of gelatin sheets in cold water.
• Combine the pear purée, the inverted sugar, sugar, and lemon juice in a saucepan. Heat it over medium-high heat until the temperature reaches 40-44 Celsius
• Remove from the heat and slowly sprinkle the pectin/sugar mixture while whisking. Combine well.
• Bring back to the heat and boil for about 30 – 60 seconds while stirring.
• Remove from the heat, let the mixture cool to 65 Celsius or lower, then squeeze off the water excess from the bloomed gelatin sheet, and add it to the mixture. Combine well.
• Pour immediately over small half hemisphere silicon molds. Clean off the excess with an off-set spatula.I used the molds with a capacity of 0.37oz per well, I recommend trusted brands like Silikomart, which sells this item under the catalog number SF006 SiliconFLEX 24.
• Place in the freezer.

Ginger Vanilla Whipped Ganache:

• Bloom your gelatin by placing it in a bowl with at least 6 times the weight of gelatin sheets in cold water.
• Chop your chocolate into small pieces and place it in a heatproof bowl.
• Next, cut the vanilla beans and remove the seeds. Place the seeds and pod in a saucepan that has heavy cream. Add both the fresh ginger and powder.
• Heat to a light boil. Then allow it to steep off heat for 15-30 minutes.
• Remove the vanilla bean pod and fresh ginger. Reheat to a light boil and pour over the chocolate and let it sit for 30-60 seconds.
• Next, stir gently with a spatula, then emulsify with a blender.
• Remove water from gelatin by squeezing excess. Then put it with the chocolate, and mix.
• Cover with plastic wrap and refrigerate to let set. This will take anywhere from 2-6hr depending on the size, the best to do is overnight
• Once ready, whip with a whisk attachment and then once fluffy, pipe it.

Assemble the macarons

• Whip the ginger vanilla ganache until airy and fluffy, place it inside a piping back with a 1M piping tip.
• Pipe the ganache by using a circular motion to make a rosette.
• Grab a twisting tea ball infuser or a similar item like a deep spoon to make room in the center of the ganache.
• Remove the frozen pear gelée from the silicon mold, and place in the center of the ganache. The easiest way to do this is by using a toothpick. Make sure to work fast to avoid the gelée from getting too soft. If it does get soft just place it back in the freezer for a few minutes.
• Make the macaron sandwich by placing another macaron shell on top of the pear gelee.

Decorate the macarons:

• Decorate the macaron as desired. I put a little tree that I made with tempered chocolate to make it festive, but the options are endless!

Notes

Note: these fillings contain a high amount of moisture, so I advise maturing the macarons for short periods before consumption. 

Keyword ginger macaron, holiday macaron, pear ginger macaron, pear macaron