Gingerbread Macarons Classic Treat

These gingerbread macarons filled with gingerbread buttercream are a festive treat that bring a sophisticated twist to your holiday dessert table. They combine the delicate texture of classic French macarons with the warm, spiced flavors of gingerbread, making them perfect for Christmas celebrations or any winter gathering.

I first made these during a busy December weekend and they quickly became a favorite in my family. The combination of spices and creamy buttercream always gets compliments and requests to make them again soon.

Ingredients

• Granulated sugar: essential for stable meringue and sweetness
• Egg white powder: optional but helps create fuller shells and faster drying, especially when coloring
• Egg whites: the base of the meringue, use fresh or older whites at room temperature for best volume
• Almond flour: finely ground, ensures smooth shells and proper texture
• Powdered sugar: adds sweetness and helps create a tender shell
• Ginger powder: provides classic gingerbread warmth, choose fresh for best flavor
• Cinnamon powder: adds cozy spice notes
• Ground allspice: rounds out the spice blend with mild pungency
• Ground nutmeg: optional, complements the other spices with subtle nuttiness
• Cocoa powder: optional for added color depth, use unsweetened
• Food coloring: gel or powder recommended to avoid altering batter texture, I used brown and dijon from Americolor
• Confectioners’ sugar: sifted for smooth, creamy buttercream
• Unsalted butter: softened for easy creaming and balanced richness
• Vanilla extract: adds aromatic sweetness to the buttercream
• Molasses: gives the buttercream authentic gingerbread flavor and color
• Milk: added only if needed to thin the buttercream smoothly

Step-by-Step Instructions

Sift and Prepare Ingredients:

Sift powdered sugar, almond flour, cocoa powder, and spices together to remove lumps and combine evenly. Set aside. Prepare your baking sheets by lining them with parchment paper or silicone mats. If you have a macaron mat with templates, it helps with uniform sizing. Preheat your oven thoroughly. For a large oven, 310 degrees Fahrenheit for up to 90 minutes ensures steady temperature. If using a countertop oven, preheat to 290 degrees for about 30 minutes.

Whip the Meringue:

Set a bowl over a pan with barely simmering water to create a double boiler effect. Add sugar and egg white powder if using, whisk to remove clumps. Add the egg whites and whisk gently until sugar is completely dissolved; avoid cooking the whites by making sure the bowl does not touch the water. Transfer mixture to a stand mixer with a whisk attachment. Start mixing on low, then gradually increase speed until the meringue is glossy and forms stiff peaks. This can take around 13 to 15 minutes but watch the consistency more than time. Stiff peaks mean the meringue holds a firm peak when the whisk is lifted, with only a slight bend at the tip.

Macaronage – Folding the Batter:

Add the sifted dry ingredients and food coloring to the meringue. Gently fold the dry mix into the meringue using a spatula in a “letter J” motion. Press against the bowl sides to deflate some air, but be careful not to overmix. You know the batter is ready when it is glossy, flows slowly off the spatula, and can hold a figure 8 shape without breaking. Using the teaspoon test on your mat helps check the flow and spread of the batter before piping.

Pipe the Shells:

Fill a piping bag fitted with a round tip and pipe onto the sheet using your template for guidance. Drop the bag straight down and pipe for 3 to 5 seconds then lift and twist quickly to stop. Tap the tray firmly on the counter a few times to remove air bubbles. Use a toothpick to pop any bubbles on the surface.

Rest the Shells:

Rest the shells for 20 to 40 minutes until the surface is dry to the touch; this helps develop a skin for nice “feet” while baking. Alternatively, if your oven is very stable and consistent, you can bake immediately without resting but results may vary.

Bake the Macarons:

Bake one tray at a time. For a large oven, bake at 310 degrees Fahrenheit for 15 to 20 minutes rotating the tray halfway through if your oven temperature is uneven. For countertop ovens, 290 degrees Fahrenheit works without rotation. Look for a deeper color, formed feet, and a non-jiggly top when done.

Make the Gingerbread Buttercream:

Cream softened butter until fluffy. Gradually mix in sifted confectioners’ sugar at low speed, then increase to medium and continue creaming. Add vanilla extract, molasses, ground ginger, cinnamon, and nutmeg to flavor. If the buttercream is too thick, add milk a tablespoon at a time until it reaches a smooth, spreadable consistency.

Assemble:

Pipe buttercream on half of the cooled shells and sandwich with remaining shells. For a festive touch, drizzle white chocolate on top and decorate with Christmas sprinkles.

Save

My favorite part of this recipe is the buttercream. It captures gingerbread perfectly with just the right balance of spices and molasses. I remember making these for a holiday party and everyone was amazed at how a tiny macaron could hold such big festive flavors. It has become a special treat I love to share every year.

Storage Tips

• Store assembled macarons in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
• Unfilled shells can be refrigerated up to five days or frozen for up to two months. Let frozen shells come to room temperature before filling.
• Buttercream keeps best refrigerated but allow it to soften slightly before using to pipe.

Ingredient Substitutions

• If you cannot find egg white powder, you can skip it but be prepared for a slightly different shell texture.
• Spices can be adjusted to your liking; cloves or cardamom would add interesting variations.
• Use light molasses if preferred for a milder buttercream flavor but dark molasses gives a deeper rich taste.
• Almond flour should be finely ground for smooth shells; if coarse, pulse it in a food processor and sift before use.

Serving Suggestions

• Serve these macarons alongside a warm cup of spiced tea or mulled wine for a cozy holiday experience.
• Their size and elegance make them perfect for gifting in pretty boxes with festive ribbons.
• Add a dusting of powdered sugar or a light drizzle of white chocolate for extra holiday flair.

Cultural and Historical Context

Macarons originated in France and are known for their delicate texture and intricate preparation. This recipe marries traditional French technique with gingerbread, a spiced treat popular around Christmas in many Western cultures. Gingerbread dates back to medieval Europe when spices were precious and used to celebrate special occasions and the holiday season. Bringing these two traditional flavors together creates a fusion that honors culinary history while delighting modern tastes.

Recipe FAQs

→ What gives these macarons their gingerbread flavor?

Ground ginger, cinnamon, nutmeg, and allspice blended into the almond shells and buttercream bring the warm, signature gingerbread aroma and taste.

→ How do I know when the meringue is ready for folding?

The meringue should be glossy with stiff peaks that hold their shape when you lift the whisk, showing a slight bend at the tip without falling over.

→ Why rest the piped shells before baking?

Resting allows the shells to form a dry surface skin, which helps develop the characteristic 'feet' and prevents cracking during baking.

→ Can I store unbaked shells for later use?

Yes, shells can be refrigerated for up to 5 days or frozen for 1 to 2 months in airtight containers without losing quality.

→ What is the purpose of adding egg white powder?

Egg white powder enhances the structure and dryness of shells, especially useful when adding vibrant food coloring or aiming for fuller feet.

→ How should I adjust baking temperatures for different ovens?

Oven temperatures vary, so preheating and testing batches is key. The recipe suggests 310ºF for large ovens and 290ºF for countertop ovens.