Pear Ginger Holiday Macarons

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 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
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
Resting and baking:
24 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.
25 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.
26 Use an oven thermometer to make sure the oven is not too hot.
27 Let the macarons cool before removing from the baking surface
Pear Gelee
29 tart by blooming your gelatin by placing it in a bowl with at least 6 times the weight of gelatin sheets in cold water.
30 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
31 Remove from the heat and slowly sprinkle the pectin/sugar mixture while whisking. Combine well.
32 Bring back to the heat and boil for about 30 - 60 seconds while stirring.
33 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.
34 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.
35 Place in the freezer.
Ginger Vanilla Whipped Ganache:
37 Bloom your gelatin by placing it in a bowl with at least 6 times the weight of gelatin sheets in cold water.
38 Chop your chocolate into small pieces and place it in a heatproof bowl.
39 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.
40 Heat to a light boil. Then allow it to steep off heat for 15-30 minutes.
41 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.
42 Next, stir gently with a spatula, then emulsify with a blender.
43 Remove water from gelatin by squeezing excess. Then put it with the chocolate, and mix.
44 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
45 Once ready, whip with a whisk attachment and then once fluffy, pipe it.
Assemble the macarons
47 Whip the ginger vanilla ganache until airy and fluffy, place it inside a piping back with a 1M piping tip.
48 Pipe the ganache by using a circular motion to make a rosette.
49 Grab a twisting tea ball infuser or a similar item like a deep spoon to make room in the center of the ganache.
50 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.
51 Make the macaron sandwich by placing another macaron shell on top of the pear gelee.
Decorate the macarons:
53 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!