Go Back
Print
Recipe Image
Smaller
Normal
Larger
Macaron Gingerbread House
Fred Csibi-Levin
Macaron Gingerbread House is a gingerbread house made out of a homemade macaron. A must make this Christmas season. Learn how to make this stunning macaron house.
Print Recipe
Pin Recipe
Servings
1
house
Ingredients
100
g
egg whites
90
g
granulated sugar
4
g
powdered egg whites
130
g
powdered sugar
130
g
almond flour
1/4
tsp
ginger powder
1/2
tsp
ground cinnamon
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:
Add tip and 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