Candied Gingerbread Macarons Recipe - Los Angeles Times

Ingredients

• 30 grams (1 ounce; about 4 pieces) candied ginger, for decorating
• 198 grams (7 ounces; 1 3/4 cups) powdered sugar, preferably organic
• 2 teaspoons ground ginger
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 52 grams (2 ounces; 1/4 cup) superfine or “baker’s” sugar (or organic granulated sugar)
• 3/4 cup Meyer Lemon Curd (recipe below) or store-bought lemon curd or tropical fruit jam
• 104 grams (3.5 ounces; 1/2 cup) granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon fine sea salt
• 2 tablespoons Meyer lemon zest (from 4 small or 2 large <plum >lemons</plum>) or regular lemon zest
• 3 large egg yolks (saved from making macarons, above)
• 1/2 cup fresh Meyer lemon juice (or regular lemon juice)
• 57 grams (2 ounces; 4 tablespoons) unsalted butter, room temperature