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.
Mise-en-place:
1 Pre-heat oven to 300F
2 Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
3 Weight all the ingredients in separate bowls
4 ◦ The egg whites can be directly taken from the fridge and do not require aging.
Prepare dry ingredients:
6 Add egg white powder to the bowl containing the granulated sugar and mix well.
7 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.
8 Sift the almond flour and powdered sugar. Do this two times.
9 Note: keep all the containers covered with lids.
Prepare the French Meringue:
11 In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
12 Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks
Macaronage:
14 Add half of the meringue to the almond flour / powdered sugar mixture.
15 Add gel food coloring
16 Fold gently with a spatula until the dry ingredients are incorporated
17 Add the remaining meringue
18 Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
Piping:
20 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
21 Pour the macaron batter into the pastry, remove from the cup
22 Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment
