After posting about my many trials and tribulations with macarons (see here for the full story) I decided to join Mactweets. I'd had my eye on the group for ages but hadn't felt confident enough to join. I've been putting off making them ever since the theme was released - I've been really busy (hence not many posts) so it's been easy to persuade myself.
The Mac Attack #17 theme is 'Sugar & Spice and Everything... Fruity'. Having seen these ginger macarons at Cherry Tea Cakes, I decided I wanted to make ginger shells. At first I wanted to fill them with a blood orange curd. I tried adapting a lemon curd recipe and reducing the sugar but the delicate flavour was lost and it didn't really work.
Instead I decided to try some of my ginger and apple jam. Together with the spiced shells it created quite fiery macarons but you still get a hint of the fruity apple from the jam.
I was pretty pleased with my batter as it went into the oven but I was worried about the tins mum has warping - they're a lot thinner than mine. I watched through the oven door as nearly every shell rose lopsidedly. Thankfully a few were okay (though the feet are a bit weird on all of them). When paired up even the really lopsided ones sort of worked:
I used this Italian meringue recipe from Not So Humble Pie, scaled down to 80g egg whites. I then removed one tsp of the icing sugar/almond mixture and added 1 tsp of ground ginger. Not sure if that was what I should of done but I was worried about upsetting the dry/wet balance.
I sandwiched them together with some of my ginger and apple jam - recipe here.