Name: Gingerbread Macarons Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 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); 57 grams (2 ounces) white chocolate, melted; 2 tablespoons gingerbread men sprinkles; ½ cup (114 grams) unsalted butter, softened; 1 ¾ cup (210 grams) confectioners’ sugar; 1 tablespoon (20 grams) fancy molasses; 1 teaspoon vanilla extract

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Introduction

Gingerbread macarons combine the delicate, crisp texture of traditional French macarons with warm, festive spices. These treats are perfect for holiday gatherings or any time you crave a sophisticated sweet with a seasonal twist.

A close-up view of several light brown macarons arranged tightly together on a white marbled surface. Each macaron has two smooth, round, slightly domed cookies with a creamy, light brown filling visible in the middle layer. The top cookie of each macaron is decorated with thin white icing lines and small bits of crushed nuts scattered on one side, adding texture and detail. The macarons show a soft, matte finish with slightly rough edges on the cookie shells. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (such as Chefmaster Buckeye Brown)
57 grams (2 ounces) white chocolate, melted
2 tablespoons gingerbread men sprinkles
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

Instructions

Step 1: Prepare a baking sheet with a silicone baking mat, or use two sheets if you have them.
Step 2: Sift the almond flour through a fine mesh sieve over a large bowl on a scale until you reach 137 grams. Discard large pieces. Repeat with 117 grams confectioners’ sugar. Whisk together the almond flour, confectioners’ sugar, cinnamon, ginger, and cloves. Set aside.
Step 3: In a stand mixer with a whip attachment, beat the egg whites starting on low speed until soft peaks form (about 2 minutes). Gradually add the white sugar and increase speed to medium until medium peaks form, then increase to high and beat until stiff peaks form (about 2 more minutes). Add the brown gel food coloring and mix until just combined.
Step 4: Remove the bowl from the mixer and sift the dry ingredients into the meringue using a sieve placed on top of the bowl.
Step 5: Fold the dry mixture gently into the meringue using a rubber spatula. Use the figure-8 test: the batter should flow off the spatula in a continuous ribbon without breaking.
Step 6: Transfer batter to a piping bag fitted with a medium to large round tip. Pipe 1 to 1 ½-inch circles onto the baking mat, holding the bag straight up and perpendicular.
Step 7: Tap the baking sheet firmly multiple times against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles.
Step 8: Preheat oven to 300°F (150°C). Allow the piped macarons to rest until a skin forms on the surface, anywhere from 8 minutes up to 1 hour. They are ready to bake when you can touch them lightly without batter sticking.
Step 9: Bake for 15-20 minutes. Start checking at 15 minutes; the macarons are done when the tops are firm and do not shift on their bases. Cool completely before removing from the mat.
Step 10: Melt the white chocolate in a double boiler or microwave, stirring until smooth.
Step 11: Drizzle melted white chocolate over half of the macaron shells and sprinkle with gingerbread men sprinkles. Let the chocolate harden at room temperature or in the fridge.
Step 12: In a large bowl, beat the softened butter, confectioners’ sugar, molasses, and vanilla until creamy and pale using a hand mixer.
Step 13: Place the buttercream in a piping bag fitted with a large ½ inch round tip.
Step 14: Pipe buttercream onto the undecorated macaron shells.
Step 15: Sandwich each filled shell with a decorated macaron top.
Step 16: Refrigerate the assembled macarons overnight to let flavors meld and textures mature for the best taste.

Tips & Variations

Use room temperature egg whites for better volume when whipping the meringue.
Be patient when forming the macaron skin; skipping this step can cause cracking during baking.
Try substituting molasses with honey or maple syrup for a different flavor note in the buttercream.
For a stronger ginger flavor, add a pinch of ground nutmeg or allspice to the dry mix.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to enjoy the best texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for up to a week.

How to Serve

The image shows a close-up of several light brown macarons arranged closely together on a white marbled surface. Each macaron has two smooth, round shells with a slightly shiny texture. Between the shells, there is a creamy filling layer that is light brown in color, matching the shells. On top of each macaron, there is a white drizzle and a sprinkling of small, golden crumbles, adding texture and decoration. The macarons look soft and delicate, and the photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for macarons?

Yes, pasteurized egg whites work well and are a safer option if you’re concerned about raw eggs. Just make sure they’re at room temperature before whipping.

What causes macarons to crack during baking?

Cracking often happens if the macarons haven’t formed a proper skin before baking or if the oven temperature is too high. Make sure to let them rest long enough and monitor your oven temperature carefully.