Asian Pear Ginger Froyo & Lemon Ginger Macarons

Asian pear-Ginger Frozen Yogurt

  • 1 lb. Asian pear, peeled, cored, and chopped
  • 1 oz. fresh ginger, peeled and chopped
  • 1 lb. Greek yogurt, or strained yogurt
  • 1/2 cup sugar


  1. In a food processor, puree the Asian pear and fresh ginger until smooth and no chunks are left.
  2. Fold the pear and ginger puree into the Greek yogurt and add the sugar.  Mix thoroughly.
  3. Chill the mixture thoroughly, and freeze according to your ice cream maker’s directions.

Lemon Ginger Macarons
makes ~60-70 shells

  • 30 grams sugar
  • 200 grams powdered sugar
  • 110 grams slivered almonds
  • 4 Tbspn dried lemon zest*
  • 5 grams ground ginger
  • 1/2 tspn yellow powder food coloring, optional
  • 90 grams egg whites, at least two days old (separate eggs in advance, put the whites in an air tight container for at least two days–I usually keep them for five days before use)
  • freshly grated lemon zest


  1. Have ready: pastry bag fitted with a round tip with about 1/2″ opening and two baking sheets lined with silpats or parchment paper.
  2. In a food processor, process the regular sugar for a few seconds.  Remove and set aside.
  3. Combine the powdered sugar, almonds, dried lemon zest, ground ginger, and food coloring in the food processor and process until the almonds are finely ground. Set aside.
  4. Place the egg whites in a mixer bowl with the whisk attachment.  Begin whisking on low, until the egg whites start to foam.
  5. Increase the speed of the mixer to medium high and beat the egg whites while gradually adding the regular sugar. Beat on medium high until you reach a glossy, soft-peak meringue.
  6. At this point, remove the mixer bowl from the mixer and continue the rest of the way by hand, using a large balloon whisk.  Pour (lightly!) the processed powdered sugar and almond mixture into the meringue.  Fold to combine, quickly at first, and then slowly after the first few strokes.  Make sure to always use deliberate strokes when folding.  Mix only until combined, no more than fifty strokes.  Usually, it only takes me fewer than thirty, if that.  The batter is ready when the peaks will collapse on their own.
  7. Immediately transfer the batter to the prepared pastry bag. On the silpat baking sheets, squeeze about 1 to 1.5″ rounds.  Top each shell with freshly grated lemon zest.  Let the sheets sit for at least 30 minutes.
  8. While the macarons rest, preheat the oven to 150 degrees C.  Bake the macarons for 15-20 minutes, rotating after about 10.  Macarons are done when the shells do not give when gently touched.  Remove from the oven and let cool.

*To make dried lemon zest, zest lemons and leave the zest out on a piece of paper towel for 24 hours.


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