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Gingerbread Macarons Recipe

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3.8 from 56 reviews

Delight in these festive Gingerbread Macarons, a perfect holiday treat combining the delicate crispness of classic French macarons with warm gingerbread spices. These macarons feature almond flour shells infused with cinnamon, ginger, and cloves, filled with a rich molasses buttercream, and topped with melted white chocolate and gingerbread sprinkles for a decorative finish.

  • Total Time: 1 hour 5 minutes
  • Yield: 18 servings

Ingredients

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)

Toppings

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

Gingerbread Buttercream Filling

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

Instructions

  1. Prepare baking sheets: Line one or two baking sheets with silicone baking mats to prevent sticking during baking.
  2. Sift dry ingredients: Using a fine mesh sieve, sift 137 grams almond flour into a large mixing bowl placed on a scale. Discard any large bits. Repeat sifting with 117 grams confectioners’ sugar. Whisk together with cinnamon, ground ginger, and cloves until fully combined. Set aside.
  3. Whip egg whites: In the bowl of a stand mixer fitted with a whip attachment, beat 100 grams room temperature egg whites on low speed until soft peaks form (about 2 minutes). Gradually add 110 grams sugar while increasing speed to medium, then to high, until stiff peaks form (another 2 minutes). Add brown gel food coloring and mix just to combine.
  4. Incorporate dry mix: Place a sieve over the meringue bowl and sift the dry almond flour mixture into it. Fold gently but thoroughly with a rubber spatula until the batter flows off the spatula in ribbons without breaking immediately, passing the ‘figure 8’ test for perfect consistency.
  5. Pipe shells: Transfer batter to a piping bag fitted with a large ½-inch round tip. Pipe 1 to 1 ½-inch circles evenly spaced on the prepared baking sheets. Hold the bag perpendicular to the baking mat for precise rounds.
  6. Remove air bubbles: Tap the baking sheet firmly against the counter several times to release trapped air bubbles. Use a toothpick to gently pop any remaining bubbles.
  7. Form macaron skin: Let the piped macarons sit at room temperature while preheating the oven to 300°F (150°C). They need to dry and develop a “skin” which may take from 8 minutes up to 1 hour. The batter is ready when you can gently touch the tops without sticking.
  8. Bake shells: Bake in the preheated oven for 15-20 minutes. Begin checking at 15 minutes; the macarons are done when their tops are firm and do not wobble on their base. Remove and cool completely before removing from baking mat.
  9. Melt chocolate: Melt 57 grams white chocolate using a double boiler or microwave with 30-second intervals, stirring to smoothness.
  10. Decorate shells: Drizzle melted white chocolate over half of the cooled macarons and sprinkle gingerbread men decorations on top. Let the chocolate set at room temperature or place in the refrigerator to speed hardening.
  11. Prepare buttercream: In a large bowl, beat 114 grams softened unsalted butter with 210 grams confectioners’ sugar, 1 tablespoon molasses, and 1 teaspoon vanilla extract until creamy, pale, and well combined using an electric hand mixer.
  12. Assemble macarons: Fill a piping bag fitted with a ½-inch round tip with buttercream. Pipe frosting onto the bottom halves of the macarons (no chocolate). Gently place decorated top halves onto the buttercream to sandwich.
  13. Mature macarons: Place assembled macarons in the refrigerator overnight to allow flavors to meld and texture to improve, resulting in the best taste and chew.

Notes

  • For best results, use super fine almond flour and confectioners’ sugar to avoid gritty texture.
  • Make sure egg whites are at room temperature for maximum volume when whipping.
  • Patience with the skin forming process is key to preventing cracked shells during baking.
  • Brown gel food coloring is preferred as it adds color without altering the batter consistency.
  • Store finished macarons in an airtight container in the refrigerator and bring to room temperature before serving.
  • Allow macarons to mature overnight; this improves flavor and texture significantly.
  • Author: ELLA
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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