Gingerbread Macarons
When the holiday season begins, gingerbread is always one of the first flavors to come to mind. And what better way to enjoy it than in the form of elegant and delicate macarons? These Gingerbread Macarons perfectly capture the warmth of gingerbread spices combined with the crisp, chewy texture of classic French macarons.
Making macarons can seem intimidating, but with a little patience, the results are absolutely worth it. My family adores these for their festive flavor and beautiful presentation. They make for a stunning addition to holiday dessert tables, a thoughtful homemade gift, or just a sweet indulgence to enjoy with a warm mug of tea or coffee.
Questions I Often Get Asked About This Recipe
Q: Do I need a kitchen scale to make macarons?
A: Yes, macarons are all about precision. Using a kitchen scale ensures that the measurements are exact, which is key for success.
Q: Can I make these macarons without almond flour?
A: Traditional macarons require almond flour for their unique texture. However, you can try sunflower seed flour as a substitute for a nut-free option.
Q: How do I know when the macaron shells are ready to bake?
A: The shells are ready when they feel dry to the touch and don’t stick to your finger. This typically takes 30-60 minutes of resting time.
Q: What if my macarons crack or don’t develop feet?
A: Cracking often happens when the batter is overmixed or the oven temperature is too high. No feet can mean the batter wasn’t mixed enough or the shells didn’t rest long enough before baking.
Q: Can I freeze these macarons?
A: Yes! Store the assembled macarons in an airtight container and freeze for up to a month. Let them come to room temperature before serving.
What You Need to Make Gingerbread Macarons
- For the Macaron Shells:
- 120g almond flour
- 200g powdered sugar
- 100g egg whites (room temperature)
- 50g granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
- Brown gel food coloring (optional)
- For the Gingerbread Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tbsp molasses
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of ground nutmeg
- 1-2 tbsp heavy cream (as needed)
How to Make Gingerbread Macarons
- Prepare the Dry Ingredients:
- Sift together the almond flour, powdered sugar, and spices. Discard any large clumps.
- Make the Meringue:
- Beat the egg whites on medium speed until frothy. Gradually add the granulated sugar and beat on high until stiff, glossy peaks form. Add brown gel food coloring, if using, and gently fold to combine.
- Mix the Batter:
- Add the dry ingredients to the meringue in three parts. Gently fold the mixture, using a figure-eight motion, until it flows like lava and forms ribbons when lifted.
- Pipe the Macarons:
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a silicone mat or parchment-lined baking sheet. Tap the sheet firmly on the counter to release air bubbles, and let the shells rest until dry to the touch (30-60 minutes).
- Bake the Shells:
- Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, one tray at a time. Let cool completely before removing from the baking sheet.
- Make the Buttercream:
- Beat the butter until creamy. Gradually add powdered sugar, molasses, and spices. Adjust the consistency with heavy cream, if needed.
- Assemble the Macarons:
- Pair shells of similar size. Pipe the gingerbread buttercream onto one shell and sandwich it with another. Let the macarons mature in the fridge for 24 hours for the best texture and flavor.
Tips for Perfect Gingerbread Macarons
- Weigh Ingredients Carefully: Precision is key when making macarons, so use a kitchen scale.
- Room Temperature Egg Whites: This ensures better volume when whipping the meringue.
- Don’t Skip the Resting Time: Allowing the shells to dry helps them develop their signature “feet” while baking.
- Practice Patience: Macarons taste better after maturing for 24-48 hours in the fridge, as the flavors meld together beautifully.
- Use Gel Food Coloring: Liquid food coloring can alter the consistency of the batter.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These turned out absolutely perfect! The gingerbread buttercream is incredible and tastes like the holidays.” – Sarah
⭐️⭐️⭐️⭐️⭐️ “This was my first time making macarons, and they were easier than I thought. Your tips really helped!” – Rebecca
⭐️⭐️⭐️⭐️⭐️ “The combination of spices is spot-on. My family couldn’t believe I made these myself!” – Jamie
⭐️⭐️⭐️⭐️ “They’re so festive and delicious. I made them for a holiday cookie swap, and they were a huge hit!” – Emily
⭐️⭐️⭐️⭐️⭐️ “I love how elegant these look. The flavor is amazing, and they’re worth the effort!” – Michael
Printable Recipe
Gingerbread Macarons
Gingerbread Macarons are a festive treat featuring spiced almond shells and creamy gingerbread buttercream. Perfect for the holidays!
Ingredients
- For the Macaron Shells:
- 120g almond flour
- 200g powdered sugar
- 100g egg whites (room temperature)
- 50g granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
- Brown gel food coloring (optional)
- For the Gingerbread Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tbsp molasses
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of ground nutmeg
- 1-2 tbsp heavy cream (as needed)
Instructions
Prepare the Dry Ingredients:
- Sift together the almond flour, powdered sugar, and spices. Discard any large clumps.
Make the Meringue:
- Beat the egg whites on medium speed until frothy. Gradually add the granulated sugar and beat on high until stiff, glossy peaks form. Add brown gel food coloring, if using, and gently fold to combine.
Mix the Batter:
- Add the dry ingredients to the meringue in three parts. Gently fold the mixture, using a figure-eight motion, until it flows like lava and forms ribbons when lifted.
Pipe the Macarons:
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a silicone mat or parchment-lined baking sheet. Tap the sheet firmly on the counter to release air bubbles, and let the shells rest until dry to the touch (30-60 minutes).
Bake the Shells:
- Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, one tray at a time. Let cool completely before removing from the baking sheet.
Make the Buttercream:
- Beat the butter until creamy. Gradually add powdered sugar, molasses, and spices. Adjust the consistency with heavy cream, if needed.
Assemble the Macarons:
- Pair shells of similar size. Pipe the gingerbread buttercream onto one shell and sandwich it with another. Let the macarons mature in the fridge for 24 hours for the best texture and flavor.
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If You Enjoyed This Recipe, Please Share!
If you’re a fan of festive desserts, you’ll adore these Gingerbread Macarons! Perfect for holiday gatherings, gifting, or simply treating yourself, these macarons are as beautiful as they are delicious. Share your creations on social media and tag me—I’d love to see how they turned out! Baking macarons is an art, but it’s one that’s always worth sharing. Let’s spread the holiday cheer, one sweet bite at a time!
