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A Kitchen Hoor
By A Kitchen Hoor

Spiced Mincemeat Macaron

14 steps
Prep:5minCook:1h 24min
Treat yourself to something special! Spiced Mincemeat Macaron! It has a creamy filling and zesty flavors that will knock your socks off this holiday season!
Updated at: Sun, 19 Nov 2023 13:07:39 GMT

Nutrition balance score

Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
20
High

Nutrition per serving

Calories259.1 kcal (13%)
Total Fat14.7 g (21%)
Carbs30.6 g (12%)
Sugars27.8 g (31%)
Protein2.5 g (5%)
Sodium95.1 mg (5%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet

Instructions

For the macaron shells:

Step 1
Pulse the 7 ounces powdered sugar and 4 ounces almond flour with the gingerbread spice in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
Step 2
Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
Step 3
Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
Step 4
Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
Step 5
Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
Step 6
Preheat oven to 325.
Step 7
You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
Step 8
Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
Step 9
Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
Step 10
Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
Step 11
Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the filling:

Step 12
Combine the sugar with the flour, milk, and mincemeat in a medium saucepan over medium-high heat. Stir with a whisk until combined. Bring to a boil and then simmer until thickened, about 7 to 10 minutes. Cool the mixture to room temperature and then put in the refrigerator for at least an hour to cool completely.
Step 13
Beat the butter with the shortening in the bowl of a stand mixer until light and fluffy. Add the mincemeat mixture one tablespoon at a time until thoroughly incorporated. Beat at medium high speed for 5 to 7 minutes or until the frosting is creamy.
Step 14
Put the frosting into a piping bag with a round tip and pipe a quarter sized amount of frosting onto one shell and top with a matching shell. Continue until all the shells are matched and filled. Refrigerate until ready to serve.
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