Description
These Gingerbread Macarons combine classic French pastry finesse with festive gingerbread spices and flavors. Delicate almond meringue shells are infused with cinnamon, ginger, and cloves, then paired with a rich molasses buttercream for a perfect holiday treat. The optional white chocolate drizzle and gingerbread men sprinkles add a fun decorative touch, making these macarons an elegant and delicious dessert for the holidays or any special occasion.
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)
Decoration (Optional)
- 57 grams (2 ounces) white chocolate, melted
- 2 tablespoons gingerbread men sprinkles
Molasses Buttercream
- 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 baking sheets and dry ingredients: Line one or two baking sheets with silicone baking mats. Sift 137 grams almond flour through a fine mesh sieve into a large mixing bowl, discarding any large pieces. Sift 117 grams confectioners’ sugar into the same bowl. Whisk together almond flour, confectioners’ sugar, cinnamon, ground ginger, and cloves until fully combined. Set the mixture aside.
- Whip egg whites: In the bowl of a stand mixer fitted with a whisk attachment, beat 100 grams egg whites starting on low speed. When soft peaks form (about 2 minutes), slowly add 110 grams white sugar while increasing speed to medium. Once medium peaks are achieved, increase to high speed and beat until stiff peaks form (about 2 more minutes). Add 1-2 teaspoons brown gel food coloring and mix gently until combined.
- Fold dry mixture into meringue: Place a sieve over the mixing bowl and sift the dry spice-almond flour mixture into the meringue. Using a rubber spatula, carefully fold the dry ingredients into the meringue. Fold until the batter ribbons off the spatula smoothly and passes the figure 8 test, indicating the correct consistency for piping without overmixing.
- Pipe macarons: Transfer the batter into a piping bag fitted with a medium to large round tip (about ½ inch). Pipe small circles 1 to 1 ½ inches in diameter onto the prepared baking sheets. Hold the piping bag perpendicular to the baking sheet for even circles.
- Remove air bubbles and form skin: Gently tap the baking sheets against the counter several times to release any trapped air bubbles. If bubbles persist, gently pop them with a toothpick. Let the piped macarons rest at room temperature to form a skin, which can take anywhere from 8 minutes up to an hour. Test readiness by lightly touching the surface; the batter should not stick to your finger.
- Bake macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, checking at 15 minutes and then every minute until the tops are firm and do not move on their bases. Allow macarons to cool completely on the silicone mats before removing to avoid breaking.
- Prepare decoration (optional): Melt 57 grams white chocolate using either a double boiler method or microwave in 30-second intervals stirring well until smooth. Drizzle the melted chocolate on half the cooled macarons and sprinkle with gingerbread men sprinkles. Let chocolate harden at room temperature or speed up the process in the fridge.
- Make molasses buttercream: In a large mixing bowl, beat ½ cup softened unsalted butter, 1 ¾ cups confectioners’ sugar, 1 tablespoon molasses, and 1 teaspoon vanilla extract using an electric hand mixer until creamy, well combined, and slightly paler in color.
- Assemble macarons: Fill a piping bag fitted with a large ½ inch round tip with the molasses buttercream. Pipe buttercream onto the undersides of the plain macaron shells. Top each with a decorated macaron top if using decoration, otherwise match plain shells. Handle assembled macarons gently.
- Mature macarons: Place assembled macarons in the refrigerator overnight to allow flavors to meld and the texture to mature, resulting in the best taste and mouthfeel.
Notes
- Storage: Store macarons at room temperature in a sealed zipper bag or airtight container for 2-3 days to keep fresh.
- Refrigeration: For longer storage, place macarons in a single layer inside an airtight container in the fridge. Properly stored macarons can keep up to six weeks chilled.
- Resting time to form the skin on macaron shells can vary widely—check periodically and do not rush.
- Be gentle when folding meringue to avoid deflating the air incorporated in the egg whites.
- Use gel food coloring to avoid adding excess liquid to the batter which might affect consistency.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 14g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
