Pear Ginger Macarons

7. 10. 2025

These beautiful red macaroons are filled with whipped ginger-vanilla ganache and pear jelly. The ginger perfectly enhances the flavor of the pears, making for a great festive flavor combination.

Ingredients

The Shells:

• 1/2 cup egg whites
• 1/2 cup granulated sugar
• 1 teaspoon dried egg whites
• 1 cup powdered sugar
• 1 cup almond flour
• a few drops of red gel food coloring

Pear Jelly:

• 1 cup pear puree
• 1 1/2 tablespoon light corn syrup or glucose syrup
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons pectin mixed with 1/4 cup granulated sugar
• 1 sheet of gelatin swollen in cold water

Ginger Filling:

• 1 1/2 cups de luxe whipped cream
• 1 1/2 tablespoons inverted sugar, e.g., light corn syrup or glucose syrup
• salt to taste
• 1 vanilla pod
• ginger powder to taste (start with ¼ – ½ teaspoon)
• 1/4 cup of high-quality white chocolate
• 3 sheets of gelatin swollen in cold water
• fresh ginger, peeled and sliced

Method

Shells:

• Preheat the oven to 300°F.
• Mix the granulated sugar and dried egg whites in a bowl.
• If the almond flour is not super fine, blend it a bit in a food processor.
• Sift the almond flour and powdered sugar into a separate bowl.
• Keep all containers covered with lids.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.
• Gradually add the granulated sugar and egg white mixture, and continue to beat on medium speed until you have glossy, stiff peaks.
• Add half of the meringues to the almond flour and powdered sugar mixture.
• Add gel food coloring
• Fold gently with a spatula until the dry ingredients are incorporated.
• Add remaining meringue.
• Fold gently until the batter is shiny and thin enough to make a figure eight with a spatula.
• Insert a round tip (e.g., Wilton 12) into a piping bag and carefully pour the batter into the bag.
• Make small circles on a silicone mat or baking sheet lined with baking paper.
• Let rest on the kitchen counter until the macaroons are skinned, and you can touch them gently without the dough sticking to your fingers.
• Place the macaroons in the oven and bake at 275 – 300°F for 15-18 minutes.
• Allow the macaroons to cool before removing from the tin.

Pear Jelly:

• Put the sheet of gelatin in a bowl of cold water,
• Combine the pear puree, inverted sugar, sugar, and lemon juice in a saucepan.
• Heat on medium-high heat until the mixture reaches 100°F.
• Remove from the heat and slowly pour in the pectin and sugar mixture while whisking constantly.
• Mix well.
• Place back on the stove and cook, stirring constantly, for about 30-60 seconds.
• Remove from the heat, let the mixture cool to 150°F, then squeeze the excess water from the swollen gelatin and add it.
• Mix well.
• Immediately pour into small silicone molds in the shape of a hemisphere.
• Put in the freezer.

Ginger filling:

• Place the sheet of gelatin in a bowl of cold water.
• Chop the chocolate into small pieces and place in a heatproof bowl.
• Cut the vanilla pod and remove the seeds.
• Put the seeds and pod into the pot with the cream.
• Add both fresh ginger and ginger powder.
• Heat to a gentle boil.
• Then let it sit for 15-30 minutes.
• Remove the vanilla pod and fresh ginger from the mixture.
• Bring to a gentle boil, pour over chocolate, and let sit for 30-60 seconds.
• Then gently mix with a spatula and then emulsify with a blender.
• Squeeze the water out of the gelatin, add the chocolate mixture and mix.
• Cover with plastic wrap and leave to harden in the fridge, ideally overnight.
• In the morning, beat the mixture with a whisk to make it amazingly fluffy.

To assemble the macarons:

• Put the whipped ginger filling into a decorating bag with a 1M decorating tip.
• Shape the mixture into a rosette on the macaron shell using a circular motion.
• Make a space in the center of the rosette using a small, deep spoon.
• Remove the frozen pear jelly from the silicone mold and insert it into the center of the ginger mixture using a toothpick.
• Work quickly so the jelly doesn’t soften.
• Put it back in the freezer for a few minutes if it softens.
• Place another shell on top of the pear jelly.
• Decorate the macaroons as desired.

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