Description
These Gingerbread Macarons combine the delicate, airy texture of classic French macarons with the warm, festive flavors of gingerbread spices and molasses. Perfect for holiday celebrations or any special occasion, these macarons feature a beautifully colored shell infused with cinnamon, ginger, and nutmeg, paired with a rich gingerbread buttercream frosting for a delightful sweet and spicy treat.
Ingredients
Scale
Macaron Shells
- 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)
Gingerbread Buttercream Frosting
- 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
Instructions
- Prepare Macaron Baking Sheets: Line two large baking sheets with parchment paper or silicone mats and set aside.
- Whip the Egg Whites: Pour 110 g of aged egg whites into the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed until small bubbles form on the surface. Add 1/4 tsp cream of tartar and continue whipping until soft peaks form, showing visible tracks.
- Add Sugar to Meringue: Gradually add 110 g granulated sugar to the egg whites while mixing on medium-low speed. Increase speed to medium-high and whip until stiff, glossy peaks form.
- Sift Dry Ingredients: Sift 140 g superfine almond flour and 125 g powdered sugar into the meringue. Use a spatula to break up any lumps and press through the sieve.
- Add Color: Add a generous squirt of warm brown gel food coloring to achieve the gingerbread shell color.
- Fold Batter: Gently fold the dry ingredients and coloring into the meringue using a rubber spatula in a circular motion, scraping the bowl’s sides and bottom until incorporated and the batter flows in a thick ribbon off the spatula. The batter should run continuously forming figure eights.
- Pipe Shells: Transfer batter into a large piping bag fitted with a round piping tip. Pipe 1 3/4-inch rounds spaced about 1 inch apart on prepared sheets.
- Release Air Bubbles: Firmly bang the pans on the counter a few times to release air bubbles, then pop any bubbles on the surface with a toothpick.
- Rest Shells: Let macarons rest for 30 minutes or until a dry skin forms on top, making them matte to the touch.
- Preheat and Bake: Preheat oven to 320°F (160°C). Bake one tray at a time on the middle rack for 18-21 minutes, rotating halfway through for even baking.
- Cool and Remove: Remove shells from oven and cool fully on the pan for about 30 minutes. Gently peel shells off the mat when fully cooled.
- Make Gingerbread Buttercream: Beat 113 g room-temperature butter on medium speed until light and smooth. Add molasses, cinnamon, vanilla, salt, ginger, and nutmeg; mix well.
- Incorporate Sugar and Cream: Slowly add 200 g powdered sugar and 30 g heavy cream on low speed, mixing until fully combined and smooth. Adjust consistency with more cream or powdered sugar as needed.
- Prepare Frosting Bag: Transfer frosting to a piping bag fitted with a round tip or snip the bag’s end to 1 cm opening.
- Assemble Macarons: Pair up shells of similar size. Pipe a dollop of gingerbread buttercream on one shell and gently sandwich with the other.
- Decorate (Optional): Decorate macarons with edible markers or leftover frosting or royal icing if desired.
- Chill and Serve: Store assembled macarons in an airtight container and refrigerate overnight. Bring to room temperature before serving for best flavor and texture.
Notes
- Aged egg whites help achieve better meringue stability for macarons.
- Resting the macaron shells for 30 minutes is essential to develop a skin that prevents cracking during baking.
- Use a kitchen scale for precise measurements as macarons are sensitive to ingredient ratios.
- Rotate the baking sheet halfway through baking to ensure even cooking.
- Adjust the buttercream consistency by adding heavy cream or powdered sugar gradually.
- Allow macarons to chill overnight to meld flavors and achieve the best texture.
- Bring macarons to room temperature before eating for optimal flavor and chewiness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: gingerbread macarons, holiday macarons, french macarons, gingerbread recipe, festive desserts, gingerbread buttercream, almond macarons
