Ginger Macaroons Recipes

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:

• 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:

• 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.