Name: Gingerbread Macarons Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 110 g aged egg whites, room temperature (about 3.5 large egg whites); 1/4 tsp cream of tartar (optional); 110 g granulated sugar (1/2 cup + 2 tsp); warm brown gel food coloring (to color); 140 g superfine almond flour – blanched (1 1/2 cups); 125 g powdered sugar (1 cup); 113 g unsalted butter, room temperature (1/2 cup); 14 g molasses (2 tsp); 4 g ground cinnamon (2 tsp); 2 g vanilla extract or vanilla bean paste (1/2 tsp); 2 g fine salt (1/2 tsp, divided as 1/4 tsp in shells and 1/4 tsp in frosting); 1 g ground ginger (1/2 tsp); 1 g ground nutmeg (1/2 tsp); 200 g powdered sugar (1 2/3 cups); 30 g heavy whipping cream, room temperature (2 Tbsp) plus extra if needed

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Introduction

These gingerbread macarons combine the delicate, crisp texture of classic French macarons with warm, spicy gingerbread flavors. Perfect for holiday gatherings or a festive treat, they’re filled with a rich gingerbread buttercream that’s simply irresistible.

The image shows several round gingerbread macarons with two light brown cookie layers and a beige cream filling in the middle. Each macaron has a cute face drawn on the top cookie, with black eyes shining with white dots, small pink or red cheeks, and different smiling or winking black mouths. A white wavy line decorates the top edge of each macaron, resembling icing. One macaron stands out with pink frosting on top, shaped like a small crown. The macarons are placed close together on a gray baking tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

110 g aged egg whites, room temperature (about 3.5 large egg whites)
1/4 tsp cream of tartar (optional)
110 g granulated sugar (1/2 cup + 2 tsp)
warm brown gel food coloring
140 g superfine almond flour – blanched (1 1/2 cups)
125 g powdered sugar (1 cup)
113 g unsalted butter, room temperature (1/2 cup)
14 g molasses (2 tsp)
4 g ground cinnamon (2 tsp)
2 g vanilla extract or vanilla bean paste (1/2 tsp)
2 g fine salt (1/4 tsp)
1 g ground ginger (1/2 tsp)
1 g ground nutmeg (1/2 tsp)
1 g fine salt (1/8 tsp)
200 g powdered sugar (1 2/3 cups)
30 g heavy whipping cream, room temperature (2 Tbsp)

Instructions

Step 1: Line two large baking sheets with parchment paper or silicone mats and set aside.
Step 2: Pour the aged egg whites into a stand mixer bowl and whisk on medium speed until covered in small bubbles. Add cream of tartar and continue mixing to soft peak stage where peaks leave visible tracks.
Step 3: Gradually add granulated sugar while mixing on medium-low, then increase speed to medium-high and beat until stiff, glossy peaks form.
Step 4: Sift almond flour and powdered sugar into the meringue, breaking up clumps and pressing through the sieve if necessary.
Step 5: Add brown gel food coloring to achieve a gingerbread color.
Step 6: Gently fold the mixture using a rubber spatula with a circular motion, scraping the sides often to combine well but not deflate the meringue.
Step 7: Continue folding until the batter flows off the spatula in a thick ribbon, allowing you to draw figure 8s without breaking the stream.
Step 8: Transfer batter into a piping bag fitted with a round tip and pipe 1 3/4-inch rounds onto the prepared sheets, spacing about 1 inch apart.
Step 9: Tap the baking sheets firmly on the counter to release air bubbles and pop any remaining bubbles with a toothpick.
Step 10: Let the macarons rest for 30 minutes until a skin forms and the surface appears matte. Meanwhile, preheat oven to 320°F (160°C).
Step 11: Bake one sheet at a time in the middle rack for 18-21 minutes, rotating the pan halfway through. Adjust time if your macarons are smaller or larger.
Step 12: Allow shells to cool fully on the baking sheet for about 30 minutes before carefully peeling off the mats. Properly baked shells peel off cleanly and have shiny bottoms.
Step 13: For the buttercream, beat the butter on medium speed until light and smooth.
Step 14: Mix in molasses, cinnamon, vanilla, salt, ginger, and nutmeg until combined.
Step 15: Slowly add powdered sugar and heavy cream on low speed, then beat a couple more minutes until smooth and well incorporated.
Step 16: Adjust consistency by adding more cream if too thick, or more powdered sugar if too thin.
Step 17: Place the buttercream in a piping bag fitted with a round tip or snip the end to about 1 cm wide.
Step 18: Pair macaron shells and pipe a dollop of buttercream on one shell. Sandwich with the second shell and gently press together.
Step 19: Optionally decorate with edible markers or leftover frosting. Store in an airtight container and chill overnight before serving at room temperature.

Tips & Variations

Use aged egg whites (left at room temperature for 24-48 hours) to improve meringue stability and rise.
Add extra spices like cloves or allspice for a more intense gingerbread flavor.
If you don’t have brown gel coloring, add a small amount of cocoa powder to darken the shells naturally.
Allowing the macarons to rest until a skin forms helps prevent cracking and promotes feet formation.
Adjust piping size smaller for bite-sized macarons; just reduce baking time accordingly.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best flavor and texture. Unfilled shells can be kept in an airtight container at room temperature for up to 3 days.

How to Serve

This image shows several reddish-brown macarons with smooth tops and rough edges. One macaron in the front is open, revealing a thick swirl of light tan cream with fine specks inside on the bottom half. Another macaron nearby has a face drawn on its top, made with white icing, which includes two dots for eyes, a curved line for a smile, and a squiggly line resembling hair. Behind the macarons, there is a beige shaped piping bag lying flat. On the right side, there is a white tray holding more macarons of the same type. All of this is placed on a gray stone-like surface that looks rough and textured. 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 a day or two in advance and store them in an airtight container at room temperature. Fill and assemble just before serving for the freshest texture.

What if my macaron batter is too runny or too stiff?

If the batter is too runny and flows too quickly, it may not bake properly and could lose shape, so fold less. If it’s too stiff and doesn’t flow smoothly, fold more carefully to achieve the right consistency where the batter falls in a thick ribbon.