Considering I’ve been posting on the macaron of the month club that I have going here, I think this is entry number 12. There was a double clutch in January I think.
I turned out a batch of gingerbread macarons on Wednesday in anticipation of the holiday. Before I even started the batter I had to turn the oven on to dry out the house a bit. I added 1 tsp of ground ginger, 1 tsp of cinnamon, 1/4 tsp of ground cloves and 1/2 tsp of nutmeg and then evened the almond flour out to the prescribed 4 ounces. Not too overpowering. I filled them with orange buttercream and the added some autumn sugar for sparkle. It is a holiday after all!
I dressed them up by putting them in a baking cup, then a cello bag with ivory ribbon and one of those glitter leaves from a couple of weeks ago.