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Gingerbread Macarons Recipe

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★★★★★

4.5 from 109 reviews

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.

Ingredients

Scale

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

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