Description
This Gingerbread Macarons recipe offers a festive twist on classic French macarons, combining delicate almond meringue shells spiced with cinnamon, ginger, and cloves, paired with a rich gingerbread-flavored buttercream and festive white chocolate drizzle topped with gingerbread men sprinkles. Perfect for holiday celebrations or any time you want a seasonal treat.
Ingredients
Scale
Macaron Shells
- 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)
Topping
- 57 grams (2 ounces) white chocolate, melted
- 2 tablespoons gingerbread men sprinkles
Gingerbread Buttercream Filling
- 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
Instructions
- Prepare Baking Sheets: Line one or two baking sheets with silicone baking mats to prevent sticking and allow for easy macaron removal.
- Sift Dry Ingredients: Using a fine mesh sieve over a bowl on a scale, sift 137 grams almond flour, discarding large pieces. Repeat with 117 grams confectioners’ sugar. Whisk together almond flour, confectioners’ sugar, cinnamon, ground ginger, and cloves until combined. Set aside.
- Make Meringue: In the bowl of a stand mixer fitted with a whip attachment, beat 100 grams egg whites on low speed until soft peaks form (~2 minutes). Slowly add 110 grams white sugar while increasing speed to medium, then high until stiff peaks form (~2 minutes). Add brown gel food coloring and mix until just combined.
- Sift Dry Mixture Into Meringue: Place sieve over the meringue bowl and sift the dry ingredients into it. Use a rubber spatula to fold gently, achieving a ribbon-like consistency when batter flows off in continuous streams. Perform the ‘figure 8’ test to confirm readiness.
- Pipe Macarons: Transfer batter to a piping bag fitted with a medium to large round tip (~½ inch). Pipe 1 to 1 ½-inch circles onto prepared baking sheets, holding bag perpendicular. Tap sheets firmly on counter multiple times to release air bubbles; pop remaining bubbles with a toothpick.
- Form Skins: Let piped macarons sit at room temperature for 8 minutes up to an hour until a smooth, dry skin forms (test by lightly touching without batter sticking).
- Bake Macarons: Preheat oven to 300°F (150°C). Bake for 15-20 minutes, checking after 15 minutes and then every minute until tops are firm and do not wobble. Allow to cool completely on mats before removal.
- Melt White Chocolate: Melt 57 grams white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Decorate Macaron Tops: Drizzle melted white chocolate over half the macaron shells, sprinkle gingerbread men sprinkles on top, and let set at room temperature or chill in fridge to harden.
- Prepare Buttercream: Beat 114 grams softened unsalted butter, 210 grams confectioners’ sugar, 20 grams molasses, and 1 teaspoon vanilla extract with a hand mixer until creamy and pale.
- Pipe Filling: Place buttercream in piping bag fitted with a large ½-inch round tip and pipe onto the undecorated macaron bottoms.
- Assemble Macarons: Sandwich each filled bottom with a decorated top. Gently press together.
- Mature Macarons: Refrigerate assembled macarons overnight to allow flavors to meld and textures to soften for the best taste and consistency.
Notes
- Allowing the macarons to form a skin before baking is crucial to prevent cracking and to achieve the characteristic smooth top.
- The ‘figure 8’ test helps ensure the fold is perfect; under or over folding affects texture.
- Use room temperature egg whites for optimal meringue volume.
- Piping bags with a round tip roughly ½-inch diameter provide ideal macaron sizes.
- Store finished macarons in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Let refrigerated macarons sit at room temperature 20 minutes before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Gingerbread macarons, holiday macarons, gingerbread buttercream, festive macarons, almond meringue cookies, Christmas desserts
