Gingerbread Macarons Recipe

Introduction

Gingerbread Macarons are delightful, festive treats that blend the warm spices of gingerbread with the delicate, airy texture of classic macarons. Perfect for holiday celebrations, these charming cookies add a touch of elegance to any dessert table.

Ingredients

• For the Macaron Shells:
• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large egg whites (room temperature)
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon molasses
• 1-2 teaspoons brown food coloring (optional)
• For the Gingerbread Buttercream Filling:
• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon molasses
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1-2 tablespoons heavy cream (as needed for consistency)

Instructions

1. Step 1: In a bowl, sift together the almond flour, powdered sugar, ground ginger, ground cinnamon, nutmeg, and salt. Set aside.
2. Step 2: In a clean mixing bowl, whip the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form, about 5-7 minutes.
3. Step 3: Gently fold in the vanilla extract, molasses, and food coloring (if using) into the whipped egg whites.
4. Step 4: Carefully fold the dry ingredients into the egg whites in three additions. Mix until the batter flows like lava and forms a figure-eight when lifted with a spatula.
5. Step 5: Line two baking sheets with parchment paper or silicone baking mats. Transfer the macaron batter to a piping bag fitted with a round tip and pipe 1.5-inch circles onto the sheets, leaving space between each.
6. Step 6: Tap the baking sheets gently on the counter to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes until a skin forms on the surface.
7. Step 7: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they have risen and formed feet. Let them cool completely on the baking sheets before removing.
8. Step 8: To prepare the filling, beat softened butter until creamy. Gradually add powdered sugar and mix well. Stir in molasses, vanilla extract, ground ginger, ground cinnamon, and a pinch of salt.
9. Step 9: Add heavy cream one tablespoon at a time, mixing until you reach the desired spreading consistency.
10. Step 10: Match macaron shells in pairs of similar size. Pipe or spread a generous amount of buttercream on the flat side of one shell and sandwich with the other.
11. Step 11: Place assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow flavors to meld. They can be enjoyed immediately but taste better after resting.
12. Step 12: Before serving, let the macarons sit at room temperature for about 30 minutes. Enjoy!

Tips & Variations

• For extra warmth, try adding a pinch of allspice or cloves to the macaron batter or filling.
• Drizzle melted chocolate or sprinkle edible glitter on the finished macarons for a festive look.
• Use hazelnut flour or sunflower seed flour as a nut-free alternative to almond flour.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. To serve, allow them to come to room temperature for about 30 minutes. They can also be frozen for longer storage and thawed in the refrigerator overnight before bringing to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can prepare and bake the shells a day in advance. Fill them with buttercream just before serving for the best texture and flavor.

What can I use instead of almond flour?

Finely ground hazelnut flour is a great alternative, or you can try sunflower seed flour if you need a nut-free option. Keep in mind that texture and flavor may vary.

Gingerbread Macarons Recipe

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Gingerbread Macarons are delightful, festive treats that combine the classic warm spices of gingerbread with the delicate, airy texture of traditional French macarons. Perfect for holiday gatherings, these cookies feature crisp almond flour shells spiced with ginger, cinnamon, and nutmeg, paired with a rich gingerbread buttercream filling made with molasses and warming spices. They are elegant, flavorful, and sure to impress on any dessert table.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24 macarons 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Macaron Shells:

• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large egg whites (room temperature)
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon molasses
• 1–2 teaspoons brown food coloring (optional)

For the Gingerbread Buttercream Filling:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon molasses
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1–2 tablespoons heavy cream (as needed for consistency)

Instructions

1. Prepare the Macaron Batter: In a bowl, sift together the almond flour, powdered sugar, ground ginger, cinnamon, nutmeg, and salt. Set aside. In a clean bowl, whip the egg whites with an electric mixer until foamy. Gradually add granulated sugar, continuing to whip until stiff peaks form (5-7 minutes). Gently fold in vanilla extract, molasses, and food coloring if using. Carefully fold the dry ingredients into the whipped egg whites in three additions until the batter flows like lava and forms a figure-eight when lifted with a spatula.
2. Pipe the Macaron Shells: Line two baking sheets with parchment paper or silicone mats. Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles spaced evenly on the sheets. Tap the sheets gently on the counter to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes until a skin forms on the surface.
3. Bake the Macaron Shells: Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes until they have risen and developed feet. Allow them to cool completely on the baking sheets before removing.
4. Prepare the Gingerbread Buttercream Filling: Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Stir in molasses, vanilla extract, ground ginger, ground cinnamon, and a pinch of salt. Add heavy cream one tablespoon at a time as needed to achieve spreadable consistency.
5. Assemble the Macarons: Pair the macaron shells by similar size. Pipe or spread a generous amount of buttercream filling onto the flat side of one shell, then sandwich with the matching shell. Place assembled macarons in an airtight container and refrigerate at least 24 hours to allow flavors to meld.
6. Serve: Before serving, bring macarons to room temperature by letting them sit out for about 30 minutes. Enjoy as a festive holiday treat!

Notes

• Flavor Variations: Try adding allspice or cloves to the spice mix for a different warm flavor profile.
• Decorations: Drizzle melted chocolate or sprinkle edible glitter to make them more festive.
• Storage: Keep macarons in an airtight container in the refrigerator for up to 5 days.
• Make Ahead: Macaron shells can be made a day ahead and filled just before serving.
• Almond Flour Substitute: Use finely ground hazelnut flour or sunflower seed flour for a nut-free option.

Keywords: gingerbread macarons, holiday cookies, gingerbread cookies, french macarons, festive desserts, spiced macarons, gingerbread buttercream