note that this article was previously published on January 1st, 2013
These rich treats can be enjoyed as is, or finished with chocolate. The chocolate may be drizzled over the top, or used to dip the bottoms only. If you are truly a chocoholic, then you can decide to fully enrobe the macaroons, but in that case, double the amount of chocolate shown below.
This is yet another use for one of your favorite tea simple syrups, ginger oolong. If you don’t have any flavorful tea simple syrup on hand, good quality honey or agave syrup may be used with excellent results.
Yield: 3 dozen macaroons
Ingredients
- 1 cup egg whites
- 2 1/2 cups granulated sugar
- 2 tablespoons simple syrup or honey
- 2 teaspoons Grand Marnier
- 1/2 teaspoon freshly zested orange peel
- 16 ounces shredded sweetened coconut
- 1/4 cup diced candied ginger
- 1/2 teaspoon matcha
- 1 1/4 cups cake flour, sifted
- 8 ounces bittersweet chocolate
Directions
Whisk together the egg whites, sugar, syrup and Grand Marnier in a large stainless steel mixing bowl. Put the bowl over a pot of simmering water and whisk occasionally. Heat until warm. Remove the bowl from the heat and whisk in the matcha (A box grater works well for this). Sprinkle in the diced candied ginger, separating the pieces as you add them. Fold in the coconut and flour. Refrigerate until firm.
Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper. Roll the macaroon mixture into 1 inch balls and place on the paper with at least 1 1/2 inches between each. Bake for 20 minutes or until golden brown. Cool for 10 minutes then remove from the pan.
Melt the chopped chocolate in a metal bowl over just steaming water. Do not let the water boil. By melting the chocolate as gently as possible, you will keep it in temper and it will set easily for you and keep its texture and shine. Spread the flat side of the cookie with the melted chocolate, or alternatively, dip halfway or drizzle the chocolate over the top of the cookie. If enrobing the bottom, set the dipped macaroon flat side down on a clean baking sheet to set. If drizzling the cookie, keep the chocolate side up while the chocolate is hardening. The chocolate may be set at room temperature or in the refrigerator.
Ginger Oolong Simple Syrup
You will want to use a moderately high oxidation oolong for this to add a rich earthiness to your syrup. When grating the ginger, be sure to retain all of the released ginger juice to use.
Ingredients
- 1 cup sugar
- 1-1/4 cups water
- 1/4 cup coarsely grated ginger (~2 inches), including all released juices
- 1 heaped tablespoon of oolong leaves
Directions
Simmer sugar, water, and grated ginger (and its juices) in a small saucepan for about 5 minutes, until a syrup forms—it should have a strong ginger flavor and bite. Stir in tea leaves and continue to simmer until the leaves unfurl, about 1 minute. Remove from the heat and set aside to cool.
Strain very well so that no tea leaf residue remains in the syrup.
Store covered in the refrigerator for up to 3 weeks.
