I have to admit that this is a rather last minute request and impromptu bake. Even the flavour was decided rather last minute, after I baked the shells. Nonetheless, I am glad I managed to squeeze in this bake while preparing for my reindeer choux pastry class!
Playful reindeer frolicking among the trees!
What started off this impromptu bake was an egg white sitting in the fridge. I used the French method to make these reindeer. The design is what I used for my reindeer carousel masterclass. You may refer to this post for my French method recipe but please adjust oven baking time and temperature according to your oven.
I used royal icing and edible marker to decorate the reindeer.
What is new that I would like to share in this post is the gingerbread filling. I manage to come up with one that is firm enough as doorgifts/sheltered picnic settings in tropical Singapore but not too sweet. Some of the ingredients are a little unorthodox but it helps to temper the sweetness level and adds that hint of fruitiness that complements the spices. I used Mimi's recipe as a reference but tweaked it to something that won't melt into a puddle in tropical climates.
If you are living in a temperate country, feel free to increase the whipping cream portion to 50g.
Gingerbread spice whipped ganache
100g white chocolate (chopped or use chips)
15g unsalted butter
5g 70% dark chocolate couverture (optional)
25g heavy cream
10g cocoa butter (may replace with white chocolate)
Pinch of salt
1/2 tsp vanilla extract
1 tsp cinnamon powder
1/4-1 tsp ginger powder (depending on how spicy you want)
1/4 tsp Allspice
1 tsp freeze-dried passionfruit powder (optional)
1. Place all ingredients in a microwave-safe bowl. Heat in 10 second bursts at medium power using microwave oven and stir well. Alternatively you may use double-boiling method. Be careful not to overheat the chocolate.
2. Chill melted ingredients in fridge for 5 minutes. Stir and return to fridge for another 3 minutes. Whip until lightened in texture. You may need to repeat chilling for 3 min again and whip again until texture resembles buttercream.
3. Transfer to piping bag and fill the shells. Keep in airtight condition in fridge for up to 2 weeks. Let the filled macarons mature for at least 24h before consuming.
Hope this batch of reindeer puts a smile on your face!