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Gingerbread Macarons Recipe

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4.3 from 83 reviews

These Gingerbread Macarons combine delicate almond meringue shells infused with warm spices like cinnamon, ginger, and cloves, filled with a rich molasses buttercream. Topped optionally with white chocolate and festive gingerbread men sprinkles, this holiday treat is perfect for seasonal celebrations or any time you crave a spiced, elegant confection.

Ingredients

For the Macarons:

  • 137 grams super fine almond flour (about 1 ½ cups)
  • 117 grams confectioners’ sugar (about 1 cup)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 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 (e.g., Chefmaster Buckeye Brown)

For the Macaron Tops (optional):

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

For the Molasses Buttercream:

  • 1/2 cup (114 grams) unsalted butter, softened
  • 1 3/4 cup (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 to ensure the macarons do not stick during baking.
  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 the sifting process with 117 grams confectioners’ sugar. Whisk together almond flour, confectioners’ sugar, cinnamon, ginger, and cloves until fully combined.
  3. Make the Meringue: In the bowl of a stand mixer fitted with a whisk attachment, beat 100 grams room temperature egg whites starting on low speed. Once soft peaks form (about 2 minutes), slowly add 110 grams super fine white sugar and increase speed to medium. When medium peaks are achieved, increase speed to high and beat until stiff peaks form, approximately 2 minutes more. Add 1-2 teaspoons brown gel food coloring and beat briefly until combined.
  4. Incorporate Dry Ingredients: Place a sieve over the meringue bowl. Sift the dry almond flour mixture into the meringue. Use a rubber spatula to fold gently, being careful not to deflate. Fold until the batter ribbons off the spatula continuously and passes the figure-8 test, indicating proper consistency for piping.
  5. Pipe the Macarons: Transfer batter to a piping bag fitted with a medium to large round tip (about 1/2-inch). Pipe 1 to 1 ½ inch circles onto the prepared baking sheet, keeping the piping bag perpendicular to the surface. Tap the baking sheet firmly against the counter several times to release air bubbles. Use a toothpick to pop any remaining bubbles if necessary.
  6. Form the Macaron Skin: Preheat oven to 300°F (150°C). Allow the piped macarons to rest at room temperature for 8 minutes to 1 hour until a dry skin forms — test by lightly touching without batter sticking.
  7. Bake: Bake the macarons for 15-20 minutes, checking at 15 minutes and then every minute until firm to the touch and tops do not move on their bases. Remove and cool completely on the silicone mat before removal.
  8. Decorate the Macaron Tops (Optional): Melt 57 grams white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Drizzle melted chocolate over half the macarons and sprinkle 2 tablespoons gingerbread men sprinkles on top. Let the chocolate harden at room temperature or refrigerate to speed up the process.
  9. Make the Molasses Buttercream: In a large bowl, beat together 114 grams softened unsalted butter, 210 grams confectioners’ sugar, 1 tablespoon molasses, and 1 teaspoon vanilla extract with an electric hand mixer until creamy, pale, and smooth.
  10. Assemble the Macarons: Place the buttercream into a piping bag fitted with a ½-inch round tip. Pipe a generous amount onto the bottom shell of each macaron (the undecorated half). Sandwich with the decorated or plain top shell. Refrigerate assembled macarons overnight for flavors to meld and texture to mature before serving.

Notes

  • Storage: Store macarons fresh in a sealed zipper bag or airtight container at room temperature for 2-3 days.
  • Refrigeration: Place macarons in a single layer inside an airtight container to avoid cracking; they can last up to six weeks in the fridge.
  • Freezing: Allow macarons to rest at room temperature for 24 hours before freezing. Freeze in a single layer on a parchment-lined baking sheet for 1-2 hours until firm. Once frozen, stack in an airtight container and freeze up to 3 months. Thaw in the refrigerator overnight before serving.
  • Freezing Macaron Shells: Unassembled macaron shells can be frozen similarly and thawed in the fridge overnight before decorating and assembling.
  • Piping Tip: Hold the piping bag straight up to achieve uniform circles with smooth edges.

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