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Gingerbread Macarons

Gingerbread Macarons: Festive Flavors for Joyful Holidays

Gingerbread Macarons are festive French treats combining crispy shells and spiced buttercream, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 24 macarons
Course: Desserts
Cuisine: French
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 80 g Egg Whites Use room temperature for best volume.
  • 100 g Caster Sugar Can substitute with granulated sugar.
  • 100 g Almond Flour Swap with nut or seed flours for nut-free option.
  • 100 g Icing Sugar Sifted for delicate flavor.
  • 1 teaspoon Ground Ginger Adds a warm, spicy kick.
  • 1 teaspoon Ground Cinnamon Enhances overall flavor.
  • 1/4 teaspoon Ground Nutmeg Can be omitted if needed.
  • 10 g Cocoa Powder Provides color contrast.
For the Buttercream
  • 113 g Unsalted Butter Softened.
  • 200 g Icing Sugar Sifted.
  • 1 tablespoon Molasses Adds rich gingerbread flavor.
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • splash Milk Optional for desired consistency.
For Decoration
  • 50 g White Chocolate Can swap for dark or milk chocolate.
  • Festive Sprinkles Omit for simpler look.

Equipment

  • stand mixer
  • piping bag
  • Rubber spatula
  • Baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Prep Dry Ingredients: Sift together almond flour, icing sugar, ground ginger, ground cinnamon, ground nutmeg, and cocoa powder into a medium bowl. Set aside.
  2. Whip Egg Whites: Beat egg whites until frothy, gradually add caster sugar, and whip until stiff peaks form, about 5-7 minutes.
  3. Combine Mixtures: Fold dry ingredients into the meringue gently until smooth and glossy.
  4. Pipe Shells: Pipe macaron batter onto a baking sheet. Let sit for 30-60 minutes to form a skin.
  5. Bake: Preheat oven to 160°C. Bake macarons for 12-15 minutes. Cool slightly in the oven to prevent cracking.
  6. Cool: Let macarons cool on the baking sheet for about 10 minutes before transferring to a wire rack.
  7. Make Buttercream: Beat softened butter, add icing sugar, molasses, ground ginger, and ground cinnamon until smooth. Add milk if needed.
  8. Assemble: Pair macaron shells, pipe buttercream, sandwiched together, drizzle with melted chocolate, and sprinkle decorations.
  9. Mature: Refrigerate assembled macarons for 12-24 hours to enhance flavor and texture.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 30mgPotassium: 30mgSugar: 8gVitamin A: 100IUCalcium: 5mgIron: 0.2mg

Notes

Sift ingredients to avoid lumps. Allow piped macarons to rest before baking for perfect shells.

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