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Gingerbread Macarons Recipe

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★★★★★

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.

Ingredients

Scale

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

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