Name: Gingerbread Macarons with Molasses Buttercream Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 12 h 50 min
Cuisine: French
Ingredients: 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

Jump to Recipe· 4.9 from 144 reviews

If you’re craving something both elegant and bursting with cozy holiday flavor, you’ve got to try my Gingerbread Macarons with Molasses Buttercream Recipe. These little delights blend that classic, spiced gingerbread taste you adore with the delicate crunch of macarons, finished off with a rich, buttery molasses frosting. Trust me, once you make these, they’ll be your new go-to treat for special occasions or any time you want to impress with something a little different but absolutely delicious.

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Why You’ll Love This Recipe

Perfect Blend of Flavors: The warm gingerbread spices combined with sweet molasses buttercream create a delightful balance of cozy and sweet.
Elegant Yet Festive: These macarons look fancy enough to impress guests but still have that comforting holiday vibe.
Great Make-Ahead Treat: You can prep these in advance and chill overnight to really let the flavors develop.
Learned Techniques Included: I’ll share my personal tips so you nail the delicate macaron texture every time.

Gingerbread Macarons with Molasses Buttercream Recipe - Recipe Step

Ingredients You’ll Need

The ingredients here work wonderfully together to give you those iconic, smooth macaron shells with just the right gingerbread flavor, plus a rich molasses buttercream that’s creamy and indulgent. For the best results, I recommend using superfine almond flour and good quality molasses — it really makes a difference.

Gingerbread Macarons with Molasses Buttercream Recipe - Ingredients

Superfine almond flour: Make sure it’s finely ground to avoid gritty macarons and sift it well to get that silky finish.
Confectioners’ sugar: This helps sweeten and smooth your shells and buttercream perfectly.
Cinnamon, ground ginger, ground cloves: These spices create the classic gingerbread flavor in the macarons.
Egg whites: At room temperature for the best meringue volume and texture.
Superfine white sugar: Helps stabilize your meringue and create those signature crispy shells.
Brown gel food coloring: Adds a warm, appetizing brown tone without changing the texture.
White chocolate: (Optional) For drizzling on top, brings a fun, festive look and subtle extra flavor.
Gingerbread men sprinkles: (Optional) For that cute holiday touch!
Unsalted butter: Softened to creamy perfection for your molasses buttercream.
Fancy molasses: Use a robust, high-quality molasses to boost flavor depth.
Vanilla extract: Rounds out the buttercream with mellow warmth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe as-is during the holidays, but there’s a lot of room to play around if you want to make it your own or need to accommodate different tastes or diets. Don’t be shy about swapping a spice here or changing up the frosting sweetness.

Spice swap: I once tried adding a pinch of nutmeg or cardamom for a slightly different warm twist—and loved the extra depth it gave.
Dairy-free buttercream: Using vegan butter really works well and keeps the flavor rich without losing any creaminess.
Less sweet option: If you prefer less sugar, cut back a bit on the confectioners’ sugar in the buttercream and maybe add a touch more molasses to keep it flavorful.
Different toppings: Instead of white chocolate drizzle, try dark chocolate with a sprinkle of sea salt for a grown-up version I’ve enjoyed.

How to Make Gingerbread Macarons with Molasses Buttercream Recipe

Step 1: Prepare Your Dry Ingredients with Care

Start by carefully sifting your superfine almond flour and confectioners’ sugar through a fine mesh sieve. I like to do this over a bowl on my kitchen scale to get the exact measurements. This step is crucial to avoid lumpy shells. Toss in your spices—cinnamon, ginger, and cloves—and whisk everything really well. Once that’s done, set it aside and start warming up your oven.

Step 2: Whip the Egg Whites to Perfection

This part can be tricky if you’re new to macarons, but here’s what helps me every time: Use room temperature egg whites and start whipping on low speed until you see soft peaks forming. Then slowly add your superfine white sugar while increasing speed to medium, and finally whip at high speed until stiff peaks develop. At this point, mix in your brown food gel color gently just until combined—this gives that gorgeous warm tone without deflating your meringue.

Step 3: Fold Dry Mixture into Meringue — The Figure-8 Test Is Key

Place a sieve over your mixing bowl and sift the dry mixture right onto your meringue. Now comes the folding. Use a rubber spatula and gently fold until the batter flows in smooth, continuous ribbons—think of drawing figure 8’s in the air with your batter. This test is something I discovered by trial and error. If your batter breaks up or falls in clumps, keep folding. The batter should flow off the spatula without breaking up but shouldn’t be runny either.

Step 4: Pipe Your Macarons and Let Them Rest

Fill a piping bag fitted with a large round tip and pipe neat circles onto silicone-lined baking sheets. Keep the piping bag straight up for perfect round shells. Once piped, tap the trays firmly on your counter several times to pop any air bubbles—if you see any stubborn bubbles, a quick poke with a toothpick does wonders. This is also where patience comes in: Let your macarons rest and form their “skin.” This drying step can take anywhere from 8 minutes up to an hour depending on your kitchen humidity. They’re ready for baking once you can lightly touch them without any batter sticking to your finger.

Step 5: Bake and Cool

Bake at 300°F (150°C) for 15 to 20 minutes. Start checking at 15 minutes, then every minute after—ovens vary! The macarons are done when their tops are firm and don’t jiggle on their bases. Cooling completely on the mats is important, so don’t rush this. Removing them too soon can cause breakage. Once cool, you can decorate the tops if you like.

Step 6: Optional Macaron Toppings

For that little festive flair, melt white chocolate slowly in a double boiler or microwave in short bursts, stirring between intervals to keep it smooth. Drizzle it over half your macarons and quickly sprinkle some gingerbread men sprinkles on top. I love how this adds both texture and visual interest. Pop them in the fridge to harden while you make the buttercream.

Step 7: Whip Up the Molasses Buttercream

Beat your softened butter with confectioners’ sugar, molasses, and vanilla until creamy and just a little lighter in color. This molasses buttercream is the real star and perfectly balances spice with sweetness—and it’s so easy to whip up with a handheld mixer.

Step 8: Assemble and Chill for Best Flavor

Pipe a generous swirl of the molasses buttercream on the flat side of one macaron half, then sandwich with a decorated or plain top. My family goes crazy for these little sandwich cookies! For the best taste and texture, refrigerate them overnight so the flavors meld and the shells soften slightly from the buttercream moisture without losing their signature crispiness.

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Pro Tips for Making Gingerbread Macarons with Molasses Buttercream Recipe

Perfect Meringue Matters: Let your egg whites reach room temp before whipping for maximum volume and smooth peaks.
Patience During Resting: Don’t rush the drying step; the macaron skin makes the difference between cracked shells and smooth tops.
Use the Figure-8 Folding Test: This little trick helped me nail the batter consistency every time—especially when you’re still getting the hang of folding.
Gentle Handling: Be very careful when removing macarons from mats to avoid cracking—cool completely and lift gently with a thin spatula.

How to Serve Gingerbread Macarons with Molasses Buttercream Recipe

Gingerbread Macarons with Molasses Buttercream Recipe - Serving

Garnishes

I like to keep the garnishes simple but festive—sprinkling gingerbread men-themed sprinkles on the drizzled white chocolate tops adds a playful holiday vibe that my kids adore. You can also dust a light sprinkle of edible gold dust or cinnamon powder for a luxe touch.

Side Dishes

These macarons pair beautifully with a warm cup of chai tea or spiced coffee. During holiday dinners, I’ve served them alongside gingerbread loaf or pumpkin pie for a dessert table that’s full of complementary spice notes.

Creative Ways to Present

For a holiday party, I like arranging the macarons upright between pine sprigs and cinnamon sticks on a rustic wooden board. Sometimes, I also gift them layered in clear boxes tied with red satin ribbons—it always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

Store your gingerbread macarons in an airtight container at room temperature for up to 2-3 days for best texture. If you want them to last longer, I’ve had success refrigerating them in a single layer—just be careful to prevent shell damage—and they’ll keep nicely up to six weeks.

Freezing

Freezing works great if you want to prep ahead. Place assembled macarons in a single layer inside an airtight container and freeze for up to a month. When you’re ready to enjoy, thaw them in the fridge for several hours or overnight.

Reheating

Give frozen or refrigerated macarons about 20 minutes at room temp before serving. I never recommend microwaving because it softens the shells too much. Instead, let them gently warm to bring back the silky buttercream texture and ideal bite.

FAQs

Can I use regular almond flour instead of superfine?

While it’s possible, superfine almond flour is best for smooth, delicate macarons since regular almond flour can be too coarse, leading to bumpy or gritty shells. If you only have regular, try sifting it multiple times to break up any larger bits.
How do I know when my macaron batter is properly mixed?

Look for batter that ribbons off your spatula smoothly without breaking up—the ‘figure-8’ test is my favorite: lift batter and draw figure-8 shapes; if the stream doesn’t break, it’s ready. Undermixed batter is lumpy; overmixed batter is too runny and won’t form nice shells.
What does the “skin” on the macarons do?

The skin helps form the smooth tops and signature “feet” during baking by preventing cracks and allowing the shells to develop that slight crust before going into the oven. Skipping this step often leads to cracked or flat macarons.
Can I make the molasses buttercream ahead of time?

Yes! You can make the molasses buttercream a day or two in advance. Just keep it tightly covered in the fridge and re-whip it briefly with a mixer before assembling to restore fluffiness.
How long do gingerbread macarons last?

When stored properly at room temperature, they last 2-3 days with great texture. Refrigerated, they can last up to six weeks, thanks to the buttercream keeping shells tender without drying out.

Final Thoughts

I absolutely love how this Gingerbread Macarons with Molasses Buttercream Recipe brings holiday spirit into a sophisticated little package. The first time I made these, I was so thrilled when the shells came out perfectly smooth and the spices and molasses really danced together. Now, it’s a tradition I look forward to sharing with friends and family—there’s just something magical about these macarons that makes every bite feel special. Give this recipe a try, and I promise you’ll be hooked (and happily invited back to the kitchen for seconds!).