So, last week I decided to recreate the gingerbread macarons I made during Thanksgiving break. Mais quelle surprise! Since I had no pumpkin pie spice, like I used before, I threw in a bunch of spices instead: cloves, cinnamon, nutmeg, ginger. I also used about 1/2 cup of hazelnut flour to replace 1/2 c almond flour. The end result? Nothing short of delicious, but definitely more mealy (like an oatmeal cookie) and with a flavor of chai tea. I happen to really like the fact that they are more substantial than many of the macarons, which sometimes just taste like a very fine and delicate sugar pill/rush (a french version of the Krispy Kreme). I filled them with typical vanilla buttercream. Myum!
Recipe will follow.
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