Ginger Ganache Macarons With Cucumber Lemon Curd

Ahh, summer. Popsicle, watermelon, and now, macaron season! I've always loved macarons all time of the year, but I've never made them for a summer event. As I'm entering this in the 2022 Fruits and Veggies contest for Instructables, I thought I'd try combining this light and airy dessert with equally light and refreshing vegetables. My first thought was cucumber and ginger, and boy, is this an interesting dessert. The ganache has a light ginger flavor that really complements the fresh taste of the curd. I recommend this recipe to anybody looking for a unique summer dessert that all of your guests will remember.

Cucumber and Lemon Curd (adapted from Sallys Baking Addiction)

• 2 large egg yolks
• 1 whole egg
• 2/3 cup (134g) granulated sugar
• 1 Teaspoon lemon zest 
• 1/3 cup (80ml) cucumber juice (about 1/2 a cucumber)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened to room temperature

Ginger Ganache (adapted from SugarGeekShow, cut in half)

• 12 oz (340 g) white chocolate
• 4 oz (113.5 g) heavy whipping cream
• 1 1/2 teaspoon ginger powder

Macaron Shells (adapted from Tasty. Personally, this is not my favorite macaron recipe. I've had better luck with this recipe).

• 1 ¾ cups powdered sugar
• 1 cup almond flour, finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• (optional) 1 teaspoon ginger powder

First, we'll prepare our cucumber juice.

1. Wash a cucumber and cut it in half.
2. Cut the cucumber into smaller pieces, with the skin on.
3. Blend the cucumbers with a little bit of water of lemon juice.
4. Place a cheesecloth over a bowl. Gently pour the cucumber mixture into the cheesecloth and gently squeeze it. Be sure to not squeeze it too much or you'll get veggie chunks.

Now, we'll make our curd.

1. Create a double boiler if you don't have one. Fill a pot with 1-2 inches of water, and place a bowl on top. Make sure the bowl is not touching the water. Bring the water to a boil, then reduce to low heat to keep the water at a simmer.
2. Combine the eggs, granulated sugar, lemon zest, cucumber juice, and salt into the top bowl. "Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk." - SBA I actually made this curd twice, because the first time it never thickened properly. Make sure the curd is near a jelly-like consistency before ceasing the whisking, BUT BE CAREFUL NOT TO BURN THE CURD! I burned the second batch a little, and it altered the flavor.
3. Remove pan from heat and cut the butter into 6 separate pieces. Whisk into the curd. The butter will melt from the heat of the curd.
4. "Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed." - SBA

At first, I tried to make the macaron shell ginger-flavored, but it was masked by the almond flour. Instead, the ganache is flavored with ginger powder. And man, is this ganache tasty. I've been eating the ganache long after the macarons were devoured, lol!

1. Microwave chocolate in microwave safe bowl for 30 seconds. Stir, then melt for 30 seconds again.
2. Bring heavy whipping cream to a simmer. Then, pour over chocolate. Make sure the chocolate is fully covered with the cream. Don't stir or mix.
3. Let the mixture sit for 5 minutes.
4. "Whisk gently to combine cream and chocolate, do not incorporate air" - SGS
5. Pour into a shallow pan or dish to let the ganache stiffen up for around 1 hour.
6. Empty the ganache into a bowl with high sides, and add the ginger powder.
7. Using a hand mixer, whip the ganache until it's fluffy.

Making the base:

1. Combine the powdered sugar, almond flour, and ½ teaspoon of salt and sift two times.
2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with a stand or hand mixer until soft peaks form. The soft peaks will look slightly foamy but still hold a gentle peak. Gradually add the granulated sugar in 4 parts until fully incorporated. Continue to beat until stiff peaks form. You should be able to turn the whisk upside down without the peak shifting, and the meringue should be smooth and shiny.
3. "Add the vanilla and beat until incorporated.
4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up." - TASTY

For two-colored macarons:

1. Remove some of the batter and move it to another bowl.
2. Add a small amount of yellow food coloring to one bowl and green to another.
3. Roll out some plastic wrap, wide enough for a cutting board.
4. Dollop the green batter onto the plastic and dollop yellow on top.
5. Gently roll the plastic wrap into a sausage shape with one end slightly open.
6. Quickly move the roll into a larger piping bag (you can add a round tip if you'd like)

Piping:

1. Prepare a baking sheet with parchment. I've used silicone macaron mats in the past and I've had mixed results. Parchment seems to work the best for me.
2. Pipe the macarons onto the baking sheet, trying to make them round (unlike me :) ) I've found the best technique is right about the sheet, and using a firm amount of pressure in one spot to pipe. To finish the macaron and avoid a bump ontop, gently flick your wrist to release the piping bag.
3. "Tap the baking sheet on a flat surface 5 times to release any air bubbles.
4. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch." - TASTY
5. Preheat the oven to 300˚F (150˚C).
6. Bake the macarons for 15-17 minutes. Watch carefully to avoid burning/browning.
7. Allow the shells to cool before piping.

Now, the easiest part!

1. Grab a shell for the bottom of the macaron.
2. Using a bag of ganache, pipe a border.
3. Add a dollop of cucumber and lemon curd.
4. Place a shell ontop, and you're done!

Enjoy the fruits (veggies?) of your labor with a side of tea and a summer breeze. :)