Description
Gingerbread Macarons combine the texture of classic French macarons with warm gingerbread spices and a rich molasses buttercream filling.
Ingredients
Scale
- 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)
- 57 grams (2 ounces) white chocolate, melted
- 2 tablespoons gingerbread men sprinkles
- 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
- Sift 137 grams of super fine almond flour into a large mixing bowl. Discard large pieces. Sift 117 grams of confectioners’ sugar into the same bowl. Whisk together almond flour, confectioners’ sugar, cinnamon, ground ginger, and ground cloves.
- Add 100 grams of egg whites to a stand mixer. Beat on low speed until soft peaks form, about 2 minutes. Slowly add 110 grams superfine white sugar while increasing speed to medium. Once medium peaks form, increase speed to high and beat until stiff peaks form, about 2 more minutes. Add 1-2 teaspoons brown gel food coloring and beat until combined.
- Place a sieve over the bowl with the meringue and sift the dry ingredients into it. Fold gently with a rubber spatula. Be careful not to overmix.
- Transfer the batter into a piping bag fitted with a medium to large round tip. Pipe 1 to 1 ½-inch circles onto a silicone baking mat-lined baking sheet. Tap the baking sheet to release air bubbles.
- Allow the piped shells to rest at room temperature until a ‘skin’ forms, approximately 8 minutes to 1 hour.
- Preheat oven to 300°F (150°C). Bake macarons for 15 to 20 minutes. They are done when the tops are firm.
- Melt 57 grams white chocolate. Drizzle melted chocolate on half of the cooled macaron tops. Sprinkle with gingerbread men sprinkles.
- In a large bowl, beat ½ cup softened unsalted butter, 1 ¾ cups confectioners’ sugar, 1 tablespoon molasses, and 1 teaspoon vanilla extract until creamy.
- Fill a piping bag with molasses buttercream. Pipe buttercream onto the flat bottom halves of the macaron shells. Sandwich with tops.
- Place assembled macarons in the fridge overnight to allow flavors to meld.
Notes
- These macarons are perfect for holiday gatherings.
- Optional decorations include melted white chocolate and sprinkles.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 40mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Gingerbread Macarons, Molasses Buttercream, Holiday Desserts