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Gingerbread Macarons

Gingerbread Macarons: A Festive Treat to Sweeten Your Holidays

Gingerbread Macarons combine the elegance of French confections with the festive flavors of holiday spices, making them a delightful treat during the season.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 macarons
Course: Dessert
Cuisine: French
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 100 g Granulated Sugar substitute with coconut sugar for deeper flavor
  • 1 tbsp Egg White Powder optional, helps stabilize the meringue
  • 3 large Egg Whites ensure they are at room temperature
  • 120 g Almond Flour can replace with finely ground all-purpose flour
  • 100 g Powdered Sugar sift together with almond flour
  • 1 tbsp Ground Ginger
  • 1 tbsp Ground Cinnamon
  • 1 tsp Allspice
  • 1 tsp Nutmeg adjust based on preference
  • 15 g Cocoa Powder optional, for color and depth
  • 1 drop Food Coloring for aesthetic appeal
Gingerbread Buttercream Filling
  • 200 g Confectioners’ Sugar sift for smoothness
  • 100 g Unsalted Butter softened
  • 1 tsp Vanilla Extract
  • 2 tbsp Molasses substitute with honey if lighter taste preferred
  • 1 tbsp Milk to adjust consistency

Equipment

  • Piping bag
  • Stand mixer
  • Heatproof Bowl
  • Baking sheets
  • parchment paper

Method
 

Preparation
  1. Gather all ingredients and tools. Preheat your oven to 310ºF (154ºC) and line your baking sheets with parchment paper or silicone mats.
  2. In a heatproof bowl, combine granulated sugar and egg white powder. Place over simmering water, stirring until sugar dissolves.
  3. Add room temperature egg whites and whisk until foamy. Transfer to a stand mixer and whip on high speed until stiff peaks form (about 5-7 minutes).
  4. Sift almond flour, powdered sugar, and spices into a bowl. Gradually fold this into the whipped meringue until smooth.
  5. Fill your piping bag with the batter and pipe uniform circles on the lined sheets, leaving space for spreading.
  6. Let the piped macarons rest at room temperature for 20-40 minutes until dry to the touch.
  7. Bake for 15-20 minutes, ensuring tops are firm. Allow to cool on sheets for 10-15 minutes.
  8. Prepare the buttercream by mixing softened butter, sifted confectioners’ sugar, vanilla extract, molasses, and spices till smooth. Adjust with milk as needed.
  9. Pipe buttercream onto flat side of half the macarons, sandwich with remaining shells.

Notes

Macarons can be frozen and stored in an airtight container for extended freshness. Allow to thaw in the fridge before serving.