Galanga Macarons with Speculoos Crunchy Cream Filling – Mactweets Challenge #25

Here’s the shopping trick I learned in Europe when living on the border of another country -if stores are closed for a holiday only celebrated in one country, people hop over the border to shop in the other country’s open stores. Back home in Germany one day last summer on a holiday, I rode my bike to the nearest Holland supermarket to pick up a jar of my husband’s favorite Dutch mayonaise. After spying speculoos cream on an adjacent shelf, a couple of jars were excitedly tossed in my bag as I had never tried the crunchy variety.

This speculoos cream reminds me of Christmas in Germany and of course of  spekulatius cookies. Those joyful and happy Mactweets ladies Jamie and Deeba have opened up this month’s challenge until January 1st. Anyone can post as many Seasonal and Holiday inspired macarons they wish concentrating on color, flavor and holiday. I already posted those sexy Orange Aperol Macarons this month, here is my second entry.

Galanga Macarons with 

• 90 grams egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
• 25-50 grams of fine granulated sugar
• 200 grams of powdered sugar (minus 2 tablespoons)
• 2 tablespoons ground galanga
• 110 Grams of almond flour*

• Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
• Remove 2 tablespoons of the almond/flour mixture and discard.
• Whisk in the galanga.
• Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
• Add the powdered sugar/almond/galanga mixture to the egg white mixture and fold, using quick strokes at first then slow down.  No more than 50 strokes all together. The batter should have a “flowing like lava” consistency. 
• Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat. 
• Let the macarons dry for about one hour until they harden.
• Preheat oven to 300 degrees F
• Bake for 18-20 minutes.
• I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet. 
• Let cool completely and then match up the shells into pairs according to size.