“In this series I present the Sustainable Christmas recipes from the Canadian chefs of the Fairmont Hotels across Canada and Internationally”
Banana Peel & Gingerbread Spiced Macaron, Citrus Cranberry Preserve
150g Almond flour (fine sifted)
30g Banana peel flour
260g Confectioners’ sugar, sifted
210g Egg white (room temp)
Gingerbread spiced butter cream
½ Cup Unsalted butter, softened
2 Cups Confectioners’ sugar, sifted
¼ tsp Cinnamon powder
¼ tsp Ginger powder
Pinch Star anise powder
2 tbsp Milk
Citrus Cranberry preserve
2 Cups Cranberry sauce
1 tsp Apple pectin
1 tbsp Sugar
1 Orange zest
1 For the banana peel flour, dehydrate banana peels until crispy, blend, sift and set aside.
2 Blend all dry ingredients in a food processor and then sieve.
3 Whip egg white and sugar on a slow speed until soft peak. (Note: whipping egg whites on slow speed produces a more stable meringue. Aging egg whites for macarons is an important step. Separate the eggs, place the whites in a clean container, cover with plastic wrap with a few holes poked in and leave it in the fridge for a few days before using.)
4 Fold in almond, banana peel flour and sugar mixture, mix until smooth.
5 Pipe the batter on sheet pans lined with parchment. Tap the tray several times to remove air bubbles. Allow to sit for 40-60 minutes so the macarons form a skin.
6 Heat oven to 300°F. Bake for 12-15 minutes.
7 Cream room temperature butter with a hand mixer or the paddle attachment of a standard mixer until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Add in finely sifted spices.
8 Pour in milk and beat for an additional 3-4 minutes.
9 Gently heat up leftover cranberry sauce on a low heat. Whisk in pectin, sugar and orange zest and bring it to a boil. Simmer for 2-3 minutes on low heat. Store refrigerated until used.
10 Pipe Gingerbread spiced buttercream onto the back of half the shells and scoop a small amount of cranberry preserve in the center. Form a sandwich and repeat. Macarons should be aged in the fridge for a day for best results. This allows the filling to soften the insides of the shells.
Executive Pastry Chef – Fairmont Washington D.C., Georgetown, USA
“Leftover cranberry sauce is the perfect filling for macarons, and using banana peels to create flour for macarons helps to make a zero waste Christmas. Happy Holidays!”