Name: Gingerbread Macarons Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 137 grams super fine almond flour (about 1 ½ cups); 117 grams confectioners’ sugar (about 1 cup); 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 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; 1/2 cup (114 grams) unsalted butter, softened; 1 3/4 cup (210 grams) confectioners’ sugar; 1 tablespoon (20 grams) fancy molasses; 1 teaspoon vanilla extract

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Introduction

These Gingerbread Macarons offer a festive twist on the classic French treat, combining delicate almond meringue cookies with warm, spiced flavors. Perfect for holiday gatherings or a special dessert, they feature a creamy molasses buttercream and decorative sprinkles for a charming finish.

The image shows a group of twelve round, light brown macarons tightly placed together. Each macaron has two smooth, crisp shells with a creamy light brown filling sandwiched in between. A white drizzle decoration runs across the top shell of each macaron in two or three thin lines, with small golden crumbs sprinkled on top of the drizzle. The macarons have a slightly shiny texture and look soft but firm. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Prepare a baking sheet with a silicone baking mat (or two if you have them).
Step 2: Sift the almond flour over a large mixing bowl on a scale until you reach 137 grams, discarding any large pieces. Repeat with 117 grams of confectioners’ sugar. Whisk almond flour, confectioners’ sugar, cinnamon, ginger, and cloves together thoroughly. Set aside.
Step 3: Using a stand mixer with a whip attachment, beat the egg whites on low until soft peaks form (about 2 minutes). Slowly add the white sugar while increasing speed to medium, then high, beating until stiff peaks form (about 2 more minutes). Add the brown gel food coloring and beat until combined.
Step 4: Place a sieve over the bowl. Sift the dry almond flour mixture into the meringue.
Step 5: Gently fold the dry ingredients into the meringue using a rubber spatula. Fold until the batter flows off the spatula in ribbon shapes without breaking (figure 8 test). Avoid overmixing.
Step 6: Fill a piping bag with the batter using a medium to large round tip (about ½ inch). Pipe 1 to 1 ½-inch circles onto the baking mat, holding the bag straight up.
Step 7: Tap the baking sheet firmly on the counter several times to release air bubbles. Use a toothpick to pop any remaining bubbles.
Step 8: Preheat oven to 300°F (150°C). Let the macarons sit to form a skin for 8 minutes to 1 hour. They’re ready to bake when you can lightly touch them without batter sticking.
Step 9: Bake for 15–20 minutes. Check at 15 minutes and then every minute until the tops are firm and do not move on their bases.
Step 10: Let the macarons cool completely before removing them from the mat.
Step 11: Melt the white chocolate using a double boiler or microwave until smooth. Drizzle melted chocolate over half of the macaron tops, then sprinkle with gingerbread men sprinkles. Allow to harden (place in fridge to speed up).
Step 12: For the buttercream, beat softened butter, confectioners’ sugar, molasses, and vanilla with an electric mixer until creamy and pale.
Step 13: Fill a piping bag with buttercream fitted with a large ½-inch round tip. Pipe buttercream onto the bottom halves of the macarons (the undecorated shells).
Step 14: Sandwich each filled bottom with a decorated macaron top.
Step 15: Refrigerate assembled macarons overnight to mature and meld flavors for the best taste and texture.

Tips & Variations

Sift your almond flour carefully to avoid lumps and ensure smooth shells.
Use room temperature egg whites to achieve better volume in your meringue.
The figure 8 test helps prevent overmixing—if batter breaks easily, fold more gently and less.
Swap molasses with dark corn syrup for a slightly different flavor in the buttercream.
Try decorating macarons with crushed ginger snaps or cinnamon dust instead of sprinkles.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture. Unfilled shells can be stored in an airtight container at room temperature for up to 3 days. Reheating is not recommended, as it may affect the delicate texture.

How to Serve

The image shows rows of round brown cookies placed on a baking sheet lined with brown parchment paper on a white marbled surface. Each cookie is two layers: the base is a smooth, shiny brown cookie, and on top is a thick swirl of light beige creamy frosting. Some cookies have a drizzle of white icing going vertically across them, decorated with small gingerbread man-shaped sprinkles scattered on the icing. To the right is a clear bowl filled with the same small gingerbread man sprinkles, and a piping bag filled with the beige frosting lies nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells in advance and store them in an airtight container for a few days. Fill and assemble with buttercream just before serving for the freshest taste.

What if my macarons don’t form a skin before baking?

If the shells haven’t formed a skin, they might crack or not rise properly. Allow them to rest longer in a dry area to form a skin before baking, which usually takes from 8 minutes up to an hour depending on humidity.