Ginger Macaroons Recipes

Steps:

• Heat oven to 325°F. Spray cookie sheets with baking spray with flour.
• In large bowl, beat egg whites with electric mixer on high speed until frothy. Gradually beat in sugar until stiff. In small bowl, stir together flour, pumpkin pie spice, ground ginger and salt; fold into beaten egg whites. Fold in candied ginger and coconut.
• Drop by tablespoonfuls 2 inches apart onto cookie sheets.
• Bake 15 to 20 minutes or until macaroons feel firm and are very lightly browned. Cool 10 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small microwavable bowl, place chocolate chips and shortening. Microwave uncovered on High 30 seconds; stir until melted and smooth. Drizzle over cookies.

Steps:

• Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Combine the confectioners' sugar and almonds in a food processor and pulse until powdery. Sift through a fine-mesh sieve into a bowl, discarding any large pieces.
• Beat the egg whites and salt in a medium bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the mixer speed to medium high; gradually add the superfine sugar and continue beating until firm peaks form, about 5 minutes. Add the food coloring. Sift the almond mixture into the bowl and add the orange zest. Gently fold with a rubber spatula until the batter slowly drips off the spatula (it will still be thick).
• Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe about sixteen 1 1/2-inch circles, 1 1/2 inches apart, onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles, then use a damp finger to smooth any peaks of batter. Let stand at room temperature until shiny and dry, about 15 minutes.
• Bake 1 pan at a time, rotating it halfway through, until the macaroons are slightly crisp and the bottoms release from the parchment, about 10 minutes. Let cool completely on the baking sheets. Sandwich the macarons with a thin layer of jelly.

Steps:

• Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
• Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
• Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
• Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
• Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
• Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
• Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Steps:

• In a large bowl, toss together coconut, sugar, flour, slivered and ground ginger and salt.
• In separate bowl, whisk egg whites until foamy; scrape over coconut mixture and stir to combine.
• Drop by heaping tablespoonfuls 2 inches apart, onto parchment paper-lined baking sheet.
• Bake in top and bottom thirds of 325 degree Fahrenheit oven, rotating and switching pans halfway through, for 20 minutes or until golden on bottom.
• Let cool on pans on racks.