Gingerbread Macarons Recipe

Introduction

These gingerbread macarons bring festive spices and delicate textures together in a delightful holiday treat. With a crisp shell and creamy molasses buttercream filling, they offer a perfect balance of warmth and sweetness that will impress friends and family alike.

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 you have two, prepare both.
2. Step 2: Sift almond flour through a fine mesh sieve into a large bowl on a scale until you reach 137 grams, discarding large pieces. Repeat by sifting 117 grams of confectioners’ sugar. Whisk almond flour, confectioners’ sugar, cinnamon, ginger, and cloves until well combined. Set aside.
3. Step 3: In a stand mixer bowl, beat egg whites with a whip attachment on low until soft peaks form (about 2 minutes). Slowly add white sugar and increase speed to medium until medium peaks form, then to high speed until stiff peaks form (about 2 minutes). Add brown gel food coloring and beat to combine.
4. Step 4: Place a sieve over the mixing bowl and sift the dry mixture into the meringue.
5. Step 5: Fold the dry ingredients gently into the meringue using a rubber spatula until the batter ribbons off the spatula continuously without breaking (figure 8 test). Avoid overmixing.
6. 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 prepared baking sheets, holding the bag straight up.
7. Step 7: Tap the baking sheet firmly on the counter multiple times to release air bubbles. Remove any remaining bubbles with a toothpick.
8. Step 8: Preheat oven to 300°F. Let macarons sit at room temperature to form a skin, about 8 minutes to 1 hour, until the surface is no longer sticky to the touch.
9. Step 9: Bake for 15-20 minutes, checking at 15 minutes. Macarons are done when tops are firm and do not wobble. Let cool completely on the mat before removing.
10. Step 10: Melt white chocolate using a double boiler or microwave in short intervals until smooth. Drizzle melted chocolate over half of the macarons and sprinkle with gingerbread men sprinkles. Let harden at room temperature or chill.
11. Step 11: In a mixing bowl, beat softened butter, confectioners’ sugar, molasses, and vanilla with a hand mixer until creamy and slightly pale.
12. Step 12: Fill a piping bag fitted with a large ½ inch round tip with the gingerbread buttercream.
13. Step 13: Pipe buttercream onto the undecorated bottom halves of macarons.
14. Step 14: Sandwich each bottom half with a decorated macaron top.
15. Step 15: Refrigerate assembled macarons overnight to let flavors meld and mature for the best taste and texture.

Tips & Variations

• Use a kitchen scale to measure ingredients precisely for the best macaron results.
• Allow macarons to rest until a firm skin forms to prevent cracking during baking.
• Adjust spice levels by increasing or decreasing cinnamon, ginger, and cloves to taste.
• Substitute molasses with dark corn syrup for a milder filling flavor if preferred.
• Use different food colorings or sprinkles to create festive or themed variations.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, let them come to room temperature before serving. You can freeze unfilled shells or filled macarons for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of confectioners’ sugar?

Confectioners’ sugar and powdered sugar are generally the same and can be used interchangeably, but ensure it contains cornstarch for proper macaron texture.

How do I know when the meringue is at the right consistency?

The meringue should form stiff, glossy peaks when the whisk is lifted. After folding in dry ingredients, the batter should flow in a smooth ribbon without breaking when lifted, passing the figure 8 test.

Gingerbread Macarons Recipe

Print Recipe

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4.7 from 556 reviews

These Gingerbread Macarons combine the delicate texture of traditional French macarons with festive gingerbread spices and a creamy molasses buttercream filling, perfect for holiday celebrations. The macarons are decorated with melted white chocolate and gingerbread men sprinkles, creating a beautiful and delicious seasonal treat.

• Author: Rico
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 15 hours (including resting and refrigeration time)
• Yield: About 20–24 macarons (10–12 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
• 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)
• 2 tablespoons gingerbread men sprinkles
• 57 grams (2 ounces) white chocolate, melted

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

1. Make the macaron shells: Prepare a baking sheet with a silicone baking mat (or two if available). Sift almond flour and confectioners’ sugar separately through a fine mesh sieve into a bowl on a scale, discarding any large pieces until you have 137g almond flour and 117g confectioners’ sugar. Whisk together almond flour, confectioners’ sugar, cinnamon, ginger, and cloves until well combined. Set aside.
2. Whip the egg whites: Add egg whites to the bowl of a stand mixer with a whip attachment. Beat on low until soft peaks form (~2 minutes). Slowly add the sugar while increasing speed to medium. Once medium peaks form, increase speed to high and beat until stiff peaks form (~2 minutes). Add brown gel food coloring and mix until just combined.
3. Combine dry ingredients with meringue: Sift the dry spice and flour mixture into the meringue through a sieve. Fold gently with a rubber spatula using a figure 8 motion until the batter forms a smooth ribbon that flows continuously off the spatula without breaking or forming clumps.
4. Pipe the batter: Transfer batter to a piping bag with a medium-large round tip (approx. ½-inch). Pipe 1 to 1½-inch circles onto the prepared baking sheet, holding the bag perpendicular to the surface.
5. Remove air bubbles: Gently tap the baking sheet multiple times on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles.
6. Rest to form skin: Let the piped shells rest at room temperature while preheating the oven to 300°F (150°C). Allow 8 minutes to 1 hour for a skin to form; the batter should no longer stick to your finger when lightly touched.
7. Bake: Bake in the preheated oven for 15-20 minutes. Check at 15 minutes and monitor every minute after until the shells are firm and do not move when nudged. Cool completely before removing from the silicone mat.
8. Melt the white chocolate: Using a double boiler or microwave, melt the white chocolate until smooth. For double boiler, place chocolate in a heatproof bowl over simmering water, stirring constantly. For microwave, heat in 30-second intervals, stirring between each.
9. Decorate macaron tops: Drizzle melted white chocolate on half of the macaron shells and sprinkle with gingerbread men sprinkles. Let set at room temperature or refrigerate to speed hardening.
10. Prepare buttercream: In a mixing bowl, beat softened butter, confectioners’ sugar, molasses, and vanilla extract with an electric hand mixer until creamy, pale, and smooth.
11. Pipe buttercream: Transfer the buttercream to a piping bag fitted with a large ½-inch round tip.
12. Assemble macarons: Pipe the buttercream onto the undecorated bottom shells. Sandwich with the decorated tops.
13. Mature macarons: Refrigerate assembled macarons overnight to allow the flavors to meld and the texture to mature for the best taste and consistency.

Notes

• Allow sufficient time for the macaron shells to form a skin before baking to achieve characteristic smooth tops and feet.
• Folding the meringue and dry ingredients correctly is crucial for macarons’ texture; avoid overmixing or undermixing.
• Use room temperature egg whites for better meringue volume.
• The macarons improve in taste and texture after resting overnight in the fridge.
• Use a silicone baking mat for easy removal and even baking.
• If you don’t have gel food coloring, adjust the quantity of liquid coloring cautiously to maintain consistency.

Keywords: Gingerbread Macarons, Holiday Macarons, French Macarons, Gingerbread Recipe, Molasses Buttercream, Festive Cookies