Description
These Gingerbread Macarons combine the delicate texture of classic French macarons with warm, festive gingerbread spices. Featuring cinnamon, ginger, and cloves in the almond flour mixture, these cookies are perfectly paired with a rich molasses buttercream filling. Optional melted white chocolate and gingerbread men sprinkles add a charming decorative touch. Perfect for holiday gatherings or special occasions, these macarons are as delightful to look at as they are to eat.
Ingredients
Scale
For the macarons:
- 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)
For the macaron tops (optional):
- 57 grams (2 ounces) white chocolate, melted
- 2 tablespoons gingerbread men sprinkles
For the 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 the dry ingredients: Sift 137 grams of super fine almond flour using a fine mesh sieve into a large mixing bowl placed on a scale. Discard any large pieces. Then sift 117 grams of confectioners’ sugar into the same bowl. Whisk together almond flour, confectioners’ sugar, cinnamon, ground ginger, and ground cloves until well combined. Set aside.
- Whip the egg whites: Add 100 grams of room temperature egg whites to the bowl of a stand mixer fitted with a whip attachment. Beat on low speed until soft peaks form, approximately 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 just until combined.
- Fold dry ingredients into meringue: Place a sieve over the bowl with the meringue and sift the dry ingredients into it. Using a rubber spatula, fold gently to incorporate. Be careful not to overmix: the batter should flow off the spatula in ribbons and pass the figure 8 test without breaking the stream.
- Pipe the macaron shells: Transfer the batter into a piping bag fitted with a medium to large round tip (approx. ½ inch). Pipe 1 to 1 ½-inch circles onto a silicone baking mat-lined baking sheet, holding the bag perpendicular to the surface. Tap the baking sheet firmly against the counter multiple times to release any air bubbles; pop remaining bubbles with a toothpick.
- Let the shells form a skin: Allow the piped shells to rest at room temperature until a ‘skin’ forms, approximately 8 minutes up to 1 hour. They are ready for baking when lightly touched and the batter does not stick to your finger.
- Bake: Preheat oven to 300°F (150°C). Bake macarons for 15 to 20 minutes, checking at 15 minutes and every minute thereafter. They are done when the tops are firm and don’t move relative to their base. Cool completely on the baking mats before removing.
- Decorate the tops (optional): Melt 57 grams white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Drizzle melted white chocolate on half of the cooled macaron tops. Immediately sprinkle with 2 tablespoons gingerbread men sprinkles. Allow to harden at room temperature or in the fridge to speed up setting.
- Make the molasses buttercream: In a large bowl, beat ½ cup softened unsalted butter, 1 ¾ cups confectioners’ sugar, 1 tablespoon molasses, and 1 teaspoon vanilla extract with an electric hand mixer until creamy, pale, and well combined.
- Assemble macarons: Fill a piping bag fitted with a large ½ inch round tip with molasses buttercream. Pipe buttercream onto the flat bottom halves of the macaron shells. Sandwich with the decorated tops if used.
- Mature the macarons: Place assembled macarons in the fridge overnight to allow flavors to meld and the texture to develop optimally before serving.
Notes
- Store macarons in a sealed Ziploc bag or airtight container at room temperature for 2-3 days to maintain freshness.
- For longer storage, place macarons in a single layer in an airtight container in the refrigerator; they can keep up to six weeks but be mindful of condensation when bringing back to room temperature.
- Be sure the macaron batter is properly folded to avoid deflated or misshapen shells.
- Use room temperature egg whites to achieve optimal meringue volume.
- Resting time before baking is crucial to form the characteristic macaron ‘skin’ for smooth tops and feet development.
- Use a silicone baking mat or parchment paper for best results when baking the shells.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 10g
- Sodium: 15mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
