Gingerbread Macarons Recipe (with Video)

Method
1. First, whip egg whites. While they are whipping, heat the water and sugar to a temperature of 118 degrees Celsius. In a steady stream while whipping, pour the sugar mixture.
2. Whip egg whites until stiff peak. Sift all the dry ingredients into the bowl, add the vanilla extract and mix gently until the mixture reaches a ribbony stage (about 40 mixes)
3. Transfer to a piping bag and pipe house shapes onto parchment paper. Let rest for about one hour, until the top of the macarons are not sticky to the touch and they are smooth
4. Bake at 330F for about 12 minutes. Let cool before removing from the tray.
5. For the icing, whip the egg whites and sugar in a bowl over a pot of boiling water until the sugar is dissolved. Immediately whip in a stand mixer until they are stiff peak.
6. put the softened brown butter one scoop at a time in the meringue while whipping until they are all completely mixed in.
7. Melt chocolate and put in a piping bag for easy decoration. Decorate one shell from each pair and refrigerate to set.
8. To assemble, pipe the bottom half of the macaron with the buttercream and layer on top the decorated macaron shell. Enjoy!