Gingerbread Macarons Recipe

Introduction

Gingerbread macarons bring the festive flavors of the holiday season into a delicate French treat. These soft, spiced shells filled with molasses buttercream make an impressive and delicious dessert perfect for sharing or gifting.

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 (e.g., 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 extract

Instructions

1. Step 1: Prepare a baking sheet with a silicone baking mat. If possible, prepare two baking sheets.
2. Step 2: Using a fine mesh sieve over a large mixing bowl on a scale, sift almond flour until you reach 137 grams. Discard any large pieces. Repeat with the 117 grams of confectioners’ sugar.
3. Step 3: Whisk together almond flour, confectioners’ sugar, cinnamon, ginger, and cloves until well combined. Set aside.
4. Step 4: In the bowl of a stand mixer, beat the egg whites on low speed until soft peaks form (about 2 minutes). Gradually add white sugar while increasing speed to medium, then to high once medium peaks form. Beat until stiff peaks form (about 2 more minutes).
5. Step 5: Add brown gel food coloring and beat just until combined.
6. Step 6: Place a sieve over the bowl and sift the dry ingredient mixture into the meringue. Use a rubber spatula to fold the dry ingredients in. Fold carefully until batter ribbons off the spatula in continuous streams and can create figure 8 shapes without breaking.
7. Step 7: Transfer the 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 sheets. Hold the bag straight up and perpendicular to the surface.
8. Step 8: Tap the baking sheets firmly on the countertop several times to release air bubbles. Use a toothpick to pop any remaining bubbles.
9. Step 9: Let the piped macarons sit at room temperature to form a skin, anywhere from 8 minutes up to an hour. They’re ready to bake when you can lightly touch them without batter sticking to your finger.
10. Step 10: Preheat oven to 300°F (150°C). Bake macarons for 15–20 minutes, checking at 15 minutes. They are done when the tops are firm and do not move on their bases. Let cool completely before removing from mats.
11. Step 11: Melt white chocolate using a double boiler or microwave. For the double boiler, simmer water and place a heatproof bowl above. Stir melting chocolate until smooth. In the microwave, heat in 30-second intervals, stirring between each until smooth.
12. Step 12: Drizzle melted white chocolate over half the macaron tops and sprinkle gingerbread men decorations on them. Let set at room temperature or in the fridge to harden.
13. Step 13: For the buttercream, beat softened butter, 210 grams confectioners’ sugar, molasses, and vanilla together until creamy and pale.
14. Step 14: Transfer buttercream to a piping bag with a large ½-inch round tip.
15. Step 15: Pipe buttercream onto the undecorated macaron halves.
16. Step 16: Sandwich with the decorated macaron tops.
17. Step 17: Refrigerate assembled macarons overnight to mature and develop flavor.

Tips & Variations

• Make sure egg whites are at room temperature for better volume and stability in the meringue.
• For a deeper gingerbread flavor, add a pinch of nutmeg or allspice to the dry ingredients.
• If you don’t have brown gel food coloring, you can omit it; the macarons will just have a lighter color.
• Use a kitchen scale to weigh ingredients precisely for the best macaron texture.
• Swap white chocolate drizzle with dark chocolate for a different flavor profile.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving to enjoy their full flavor and texture. They can also be frozen for up to one month; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these macarons without a stand mixer?

Yes, but it will require more effort. Use a hand mixer to beat the egg whites until stiff peaks form, ensuring they are fluffy enough to achieve the right macaron texture.

How long should I let the macaron shells dry before baking?

The drying time varies depending on humidity but generally falls between 8 minutes and 1 hour. The shells are ready when you can lightly touch them without batter sticking to your finger and they have formed a smooth skin.

Gingerbread Macarons Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

Delight in these festive Gingerbread Macarons, a perfect blend of classic French technique and holiday spices. These delicate almond flour shells are infused with warm cinnamon, ginger, and cloves, then filled with a rich molasses buttercream and topped with melted white chocolate and gingerbread men sprinkles. Ideal for holiday gatherings or as a special treat, these macarons offer a unique combination of flavors and textures that will impress any dessert lover.

• Author: Rita
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 10 hours (including resting and chilling time overnight)
• Yield: Approximately 24–30 macarons (12–15 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 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 eggs), at room temperature
• 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
• 1–2 teaspoons brown gel food coloring (Chefmaster Buckeye Brown preferred)

Toppings

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

Buttercream Filling

• 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 Macaron Dry Ingredients: Sift the almond flour and confectioners’ sugar separately through a fine mesh sieve into a large bowl on a scale. Measure out 137 grams almond flour and 117 grams confectioners’ sugar, discarding any large pieces. Whisk together with the cinnamon, ground ginger, and cloves until thoroughly combined.
2. Make the Meringue: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on low speed until soft peaks form, about 2 minutes. Gradually add the superfine white sugar while increasing speed to medium, then high, and continue beating until stiff peaks form, approximately 2 minutes. Add the brown gel food coloring and mix just until evenly incorporated.
3. Combine Dry Ingredients with Meringue: Sift the dry spice-almond flour mixture over the whipped meringue. Using a rubber spatula, gently fold the mixture into the meringue with care not to deflate it. Fold until the batter ribbons off the spatula smoothly and passes the “figure 8” test, meaning the batter flows consistently without breaking.
4. Pipe the Macaron Shells: Transfer the batter to a piping bag fitted with a large round tip (about 1/2 inch). Pipe 1 to 1 ½-inch small circles onto silicone baking mats placed on baking sheets. Hold the piping bag perpendicular to the baking mat for evenly sized rounds.
5. Remove Air Bubbles and Form Skin: Tap the baking sheets firmly on the countertop several times to release trapped air bubbles. Use a toothpick to gently pop any remaining bubbles if necessary. Let the macarons sit at room temperature for 8 minutes up to 1 hour until a dry skin forms; you can lightly touch without batter sticking.
6. Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15 to 20 minutes, beginning checks at 15 minutes. They are done when the tops are firm and bases do not move when nudged. Cool completely on the baking mats before attempting to remove.
7. Melt the White Chocolate: Melt white chocolate using a double boiler method or microwave in short 30-second bursts, stirring regularly, until smooth and fully melted.
8. Decorate the Macarons: Drizzle melted white chocolate over half of the cooled macaron shells and immediately sprinkle with gingerbread men sprinkles. Set aside to harden, or chill in the fridge to speed up the process.
9. Make the Buttercream Filling: In a large mixing bowl, beat softened unsalted butter, confectioners’ sugar, molasses, and vanilla extract with an electric hand mixer until smooth, creamy, and slightly paler, about 3 to 5 minutes.
10. Assemble the Macarons: Fill a piping bag fitted with a ½-inch round tip with molasses buttercream. Pipe buttercream onto the undecorated macaron halves, then sandwich with the decorated tops to form complete macarons.
11. Mature the Macarons: Place the assembled macarons in the refrigerator overnight to allow the flavors to meld and shells to soften slightly for the best texture and taste.

Notes

• Make sure egg whites are at room temperature for best meringue volume.
• The macaron batter consistency is critical—avoid overmixing or undermixing to achieve the perfect texture.
• Forming the skin before baking prevents cracking and helps develop the iconic macaron ‘foot.’
• Use silicone baking mats for easy removal and even baking.
• Let assembled macarons rest overnight refrigerated; this maturation process enhances flavor and texture.
• If you don’t have molasses, dark corn syrup can be a substitute, but molasses gives the authentic gingerbread flavor.
• Store finished macarons in an airtight container in the fridge and consume within 4 days for maximum freshness.

Keywords: gingerbread macarons, holiday macarons, gingerbread cookies, almond flour macarons, molasses buttercream, festive desserts