Description
Gingerbread macarons are a festive, delicate confection combining crispy, chewy macaron shells infused with cinnamon, ginger, cloves, and molasses flavors, paired with a rich molasses buttercream filling. These bite-sized holiday treats mimic the warm spices of gingerbread cookies while maintaining the airy, elegant texture of classic French macarons, perfect for holiday dessert spreads or gifting.
Ingredients
Macaron Shells
- 137 grams super fine almond flour (about 1 ½ cups)
- 117 grams confectioners’ sugar (about 1 cup)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ 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 (e.g. Chefmaster Buckeye Brown)
Macaron Tops (Optional)
- 57 grams (2 ounces) white chocolate, melted
- 2 tablespoons gingerbread men sprinkles
Molasses Buttercream
- ½ cup (114 grams) unsalted butter, softened
- 1 ¾ cups (210 grams) confectioners’ sugar
- 1 tablespoon (20 grams) fancy molasses
- 1 teaspoon vanilla extract
Instructions
- Prepare the Macaron Shells: Line one or two baking sheets with silicone baking mats. Sift almond flour and confectioners’ sugar separately through a fine mesh sieve over a large bowl on a scale until you have measured the exact amounts (137g almond flour, 117g confectioners’ sugar), discarding any large pieces. Whisk together the almond flour, confectioners’ sugar, cinnamon, ginger, and cloves until thorough. Set aside.
- Make the Meringue: In the bowl of a stand mixer fitted with a whip attachment, beat the egg whites on low speed until soft peaks form (about 2 minutes). Gradually add the white sugar while increasing the speed to medium until medium peaks form, then increase speed to high and beat until stiff peaks develop (about 2 more minutes). Add the brown gel food coloring and mix until just combined.
- Combine Dry and Wet Ingredients: Place a sieve over the meringue bowl and sift the almond flour mixture into it. Gently fold the dry ingredients into the meringue using a rubber spatula. Avoid overmixing; the batter should flow off the spatula in a continuous ribbon and pass the figure 8 test, indicating it’s ready for piping.
- Pipe the Macarons: Transfer batter to a piping bag fitted with a medium to large round tip (~½ inch). Pipe 1 to 1½-inch circles onto the prepared baking sheets, holding the bag straight up. Tap the baking sheets firmly against the counter multiple times to release air bubbles, then use a toothpick to pop any remaining bubbles.
- Rest and Preheat Oven: Allow the piped macarons to sit at room temperature to form a skin; this takes 8 minutes up to an hour. They’re ready to bake when you can touch them lightly without batter sticking to your finger. Meanwhile, preheat the oven to 300°F (150°C).
- Bake the Macarons: Bake for 15-20 minutes, starting to check at 15 minutes. Macarons are done when tops are firm and do not move when touched. Cool completely on the silicone mat before removing.
- Decorate the Macaron Tops (Optional): Melt white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Drizzle melted white chocolate over half of the macarons and sprinkle with gingerbread men sprinkles. Let set at room temperature or refrigerate to harden.
- Make the Molasses Buttercream: Beat softened butter, confectioners’ sugar, molasses, and vanilla in a large bowl with an electric mixer until creamy, pale, and smooth.
- Assemble the Macarons: Transfer the buttercream to a piping bag with a large ½-inch round tip. Pipe buttercream onto the flat side of half of the macaron shells (those without decoration). Sandwich with the decorated (or plain) tops. Refrigerate assembled macarons overnight for the flavors to meld and the texture to mature.
Notes
- Storage: Store macarons in a sealed airtight container or ziploc bag at room temperature for 2-3 days. For longer freshness, refrigerate in a single layer inside an airtight container for up to six weeks, taking care to avoid cracking the shells.
- Freezing: After resting macarons at room temperature for 24 hours, freeze them on a parchment-lined baking sheet until firm (1-2 hours). Store frozen macarons in an airtight container for up to three months. Thaw overnight in the refrigerator before serving.
- Freezing Macaron Shells: Unassembled shells can also be frozen and thawed overnight in the fridge before decorating and assembling.
- Mixing Technique: Proper folding is crucial to avoid overmixing or undermixing the meringue, ensuring the right macaron texture.
- Skin Formation: The skin is essential to developing the macaron’s signature feet during baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
