Description
This Gingerbread Macarons recipe combines the delicate texture of classic French macarons with the warm, spicy flavors of gingerbread. Featuring almond flour and aromatic spices like cinnamon, ginger, and cloves, these festive treats are sandwiched with a rich molasses-infused buttercream and topped with melted white chocolate and gingerbread sprinkles for a perfect holiday cookie.
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)
Topping
- 57 grams (2 ounces) white chocolate, melted
- 2 tablespoons gingerbread men sprinkles
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
- Prepare the baking sheets: Line one or two baking sheets with silicone baking mats to prevent sticking and help the macarons bake evenly.
- Sift dry ingredients: Using a fine mesh sieve over a large bowl on a scale, sift 137 grams almond flour, discarding any large pieces, then sift 117 grams confectioners’ sugar. Whisk together the almond flour, confectioners’ sugar, cinnamon, ground ginger, and ground cloves until well combined. Set aside.
- Beat egg whites: In the bowl of a stand mixer fitted with the whip attachment, beat the 100 grams egg whites on low speed until soft peaks form (about 2 minutes). Slowly add 110 grams super fine white sugar while increasing the speed to medium, then to high until stiff peaks form (about 2 minutes). Add brown gel food coloring and beat just until combined.
- Fold dry ingredients into meringue: Sift the combined dry ingredients over the meringue, then gently fold with a rubber spatula until the batter ribbons off the spatula continuously without breaking. Use the “figure 8” test to ensure batter readiness.
- Pipe the shells: Transfer batter to a piping bag fitted with a round ½ inch tip. Pipe 1 to 1 ½ inch circles onto the prepared baking sheets, holding the bag perpendicular to the surface.
- Remove air bubbles: Gently tap the baking sheets against the counter multiple times to release air bubbles. Poke any remaining bubbles with a toothpick to prevent cracking.
- Dry the shells: Allow the piped macarons to rest at room temperature to form a skin for 8 minutes up to 1 hour. They are ready for baking when the tops don’t stick to your fingers.
- Bake: Preheat oven to 300°F (149°C). Bake the macarons for 15-20 minutes, checking at 15 minutes. They are done when tops are firm and do not wobble.
- Cool: Let macarons cool completely on the silicone mat before gently removing.
- Melt white chocolate: Melt 57 grams white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Decorate macarons: Drizzle melted white chocolate on half the macaron tops, then sprinkle with gingerbread men sprinkles. Let set at room temperature or refrigerate to harden.
- Make buttercream: In a large bowl, beat 114 grams softened unsalted butter, 210 grams confectioners’ sugar, 20 grams molasses, and 1 teaspoon vanilla on medium speed until creamy and pale.
- Assemble: Transfer buttercream to a piping bag fitted with a large ½ inch round tip. Pipe buttercream onto the bottom halves of the macarons (the undecorated shells).
- Sandwich and chill: Top each with the decorated macaron shells to form sandwiches. Refrigerate overnight to mature flavors and set the filling.
Notes
- Make sure egg whites are at room temperature for better volume when whipping.
- Allow macarons to form a proper skin before baking to avoid cracking.
- Folding batter carefully is key to the perfect macaron texture—avoid over-mixing.
- If you don’t have gel food coloring, omit or substitute with a small amount of cocoa powder for color.
- Use a silicone baking mat or parchment paper to prevent sticking.
- Macarons taste best after resting overnight in the fridge to develop flavors and texture.
- To speed up chocolate setting, refrigerate decorated shells for 10-15 minutes before filling.
- Measure ingredients precisely, preferably by weight, for best results.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Gingerbread Macarons, Holiday Cookies, French Macarons, Spiced Macarons, Almond Flour Macarons, Molasses Buttercream
