Print

Gingerbread Macarons Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

These Gingerbread Macarons are a festive twist on classic French macarons, featuring warm gingerbread spices in the delicate almond meringue shells, accented with a silky molasses buttercream filling. Perfectly crisp on the outside and chewy inside, these macarons are decorated with melted white chocolate and gingerbread men sprinkles for a charming holiday treat.

Ingredients

Scale

Macaron Shells

  • 137 grams super fine almond flour (about 1 ½ cups)
  • 117 grams confectioners’ sugar (about 1 cup)
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 100 grams egg whites (about 3 large egg whites), at room temperature
  • 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
  • 1–2 teaspoons brown gel food coloring (Chefmaster Buckeye Brown recommended)

Decoration

  • 57 grams (2 ounces) white chocolate, melted
  • 2 tablespoons gingerbread men sprinkles

Gingerbread Buttercream Filling

  • ½ cup (114 grams) unsalted butter, softened
  • 1 ¾ cups (210 grams) confectioners’ sugar
  • 1 tablespoon (20 grams) fancy molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the baking sheets: Line one or two baking sheets with silicone baking mats for non-stick surfaces and easy cleanup.
  2. Sift dry ingredients: Using a fine mesh sieve over a large mixing bowl on a scale, sift 137 grams of almond flour, discarding any large pieces. Repeat with 117 grams confectioners’ sugar. Whisk together the sifted almond flour, confectioners’ sugar, cinnamon, ground ginger, and ground cloves until thoroughly combined. Set aside.
  3. Beat meringue: Add egg whites to your stand mixer bowl fitted with a whip attachment. Start beating on low speed until soft peaks form (about 2 minutes). Gradually add 110 grams super fine white sugar while increasing the speed to medium. Once medium peaks form, increase to high speed and beat until stiff peaks form, approximately another 2 minutes. Add brown gel food coloring and beat until just combined for a uniform color.
  4. Incorporate dry mixture: Place a sieve over the meringue bowl and sift the dry almond flour mixture into the meringue. Using a rubber spatula, fold the mixture carefully to avoid deflating the meringue, aiming for a ribbon-like consistency that flows steadily off the spatula. Perform the “figure 8 test” to confirm readiness.
  5. Pipe shells: Transfer the batter to a piping bag fitted with a medium to large round tip (around ½ inch diameter). Pipe small circles 1 to 1 ½ inches wide onto prepared baking sheets. Keep the piping bag perpendicular to the baking sheet.
  6. Remove air bubbles: Gently tap the baking sheet multiple times against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles carefully.
  7. Form the skin: Let the piped macarons sit at room temperature as you preheat the oven to 300°F (150°C). Allow the shells to dry and form a skin; this can take from 8 minutes up to an hour. Test by lightly touching the surface to ensure no batter sticks.
  8. Bake: Bake the macarons for 15 to 20 minutes. Begin checking at 15 minutes, then every minute thereafter. The macarons are done when the tops are firm and do not wobble on their base. Allow them to cool completely before removing from the baking mat.
  9. Melt white chocolate: Using a double boiler or microwave, melt the white chocolate until smooth. For double boiler: simmer water gently, place heatproof bowl over pot without touching water, and stir constantly. For microwave: heat in 30-second increments, stirring between until melted.
  10. Decorate shells: Drizzle melted white chocolate over half of the macaron shells and immediately sprinkle with gingerbread men sprinkles. Let decorations harden at room temperature or speed up the process by chilling in the fridge.
  11. Make buttercream: In a large bowl, beat softened butter, 210 grams confectioners’ sugar, molasses, and vanilla with an electric mixer until smooth, creamy, and slightly paler in color.
  12. Fill macarons: Transfer buttercream to a piping bag with a large ½ inch round tip. Pipe buttercream onto the bottoms (undecorated halves) of the macarons.
  13. Assemble macarons: Sandwich the filled bottoms with the white-chocolate decorated tops.
  14. Mature macarons: Refrigerate assembled macarons overnight to allow flavors to meld and texture to perfect for best results.

Notes

  • Room temperature egg whites whip better and provide more volume.
  • The skin formation time may vary; do not rush baking to avoid cracked shells.
  • Folding the meringue mixture carefully is critical to keep airiness.
  • Macarons improve in flavor and texture after resting overnight.
  • Use gel food coloring to avoid altering batter consistency with liquids.

Keywords: gingerbread macarons, holiday macarons, molasses buttercream, white chocolate drizzle, festive macarons, spiced almond cookies

Find it online: https://jedentaglecker.com/gingerbread-macarons-recipe/