Wednesday, January 2, 2013

Ginger Macarons with Dark Chocolate Port Ganache

Are you recovered from the festivities and the season? Me, I am simply celebrating getting off the looong holiday party train. I churned out platter after platter of decorated sugar and gingerbread cookies, French macarons  and chocolate truffles for so many events and parties I've lost count. And of course no time to photograph or blog about most of them. Honestly every time the urge came to whip out the camera, I thought,  does the December blogoshpere really need another picture of a cute gingerbread man or snowflake cookie? Nahhh.

With that being said, the star of this first post of the new year is a macaron flavor worth sharing. These were created for the huge cookie platter I made for my friends' New Year's Eve party.

For the macaron part of the platter I took a break from all the color and glitter. I wanted to make a warm elegant flavor with a bit of spice. The port adds a nice sweet layer of flavor to the chocolate ganache that pairs perfectly with the sting of the ginger shell.

The party is an annual event. On the invite people are divided up by the letters of their last names, every other one brings a dessert and the other half an appetizer. There were whole pies, cakes, brownies and cookies there when I left at 3am but nota one of these babies remained. Not. One.

These are a lovely winter flavor macaron. Worth repeating again before spring.

Ginger Macarons with 
Dark Chocolate Port Ganache

For the ginger shells:

I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.

  • 3 egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
  • 25 grams of fine granulated sugar
  • 200 grams of powdered sugar
  • 2 tablespoons ground ginger
  • 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the blanched. The former looks fine if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

  • Sift the powdered sugar, ginger and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside. 
  • Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
  • Add the powdered sugar/almond/ginger mixture to the egg white mixture and fold, using quick strokes at first then slow down.  No more than 50 strokes all together. The batter should have a "flowing like lava" consistency. 
  • Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat. 
  • Let the macarons dry for about one hour until they harden.
  • Preheat oven to 300 degrees F
  • Bake for 18-20 minutes.
  • I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet. 
  • Let cool completely and then match up the shells into pairs according to size and fill with your filling of choice.
For the Dark chocolate Port ganache:

I used THIS recipe from Joy of Baking, used dark chocolate and added 2 tablespoons of port.


  1. Oh. my. God. This flavor combination is amazing! No wonder there weren't any left! Happy New Year!

  2. I want to party where you party! :)

  3. I am totally getting into macaron making lately. This flavor sounds divine!

    1. We should get together for a macaron making palloza!

  4. Happy New Year Lora! Your macarons look absolutely perfect and I love the sound of the flavours you've used.

  5. These macarons have perfect feet! The ganache sounds amazing.

  6. Yum, these sound delicious! I've never attempted macarons - they are so fickle and delicate. I like to admire them from afar :)

  7. Hmmmm, chocolate ginger is one of my absolute favourite combos and the idea of adding some port too? Fabulous! Know what you mean about the photo taking over the hols but so glad you spared us these macs. Bet you were popular at the party! Happy New Year to you, Lora.

  8. You are the macaron queen! Love the flavours of these - I'm surprised that they were a great hit at your party! Happy New Year :)

    1. I actually loved the article. It is very useful to me and I totally agree together with your conclusions and will eagerly wait for new posts

  9. I'm having a competition with my family this Christmas -what's this year's specific challenge? It is Chocolate and ginger macarons! So what a perfect recipe - I'm going to use this recipe but perhaps try to do an italian meringue .. wish me luck & thanks!! C.x


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