Gingerbread Macarons Delight (Print Format)
Delicate almond shells infused with warm ginger spices, filled with creamy gingerbread buttercream.
# Ingredients:
→ Macaron Shells
01 -
100 grams granulated sugar
02 -
4 grams egg white powder (optional)
03 -
100 grams egg whites
04 -
105 grams almond flour
05 -
105 grams powdered sugar
06 -
1/4 teaspoon ground ginger
07 -
1/4 teaspoon ground cinnamon
08 -
1/4 teaspoon ground allspice
09 -
1/4 teaspoon ground nutmeg
10 -
3 grams cocoa powder (optional, for color)
11 -
Gel or powder food coloring (brown and dijon recommended)
→ Gingerbread Buttercream
12 -
1 1/3 cups confectioners’ sugar (sifted, 170 grams)
13 -
4 tablespoons unsalted butter (softened, 56 grams)
14 -
1/2 teaspoon vanilla extract
15 -
1 1/2 teaspoons molasses
16 -
1/4 teaspoon ground ginger
17 -
1/4 teaspoon ground cinnamon
18 -
1/4 teaspoon ground nutmeg
19 -
1 to 2 tablespoons milk (optional, to thin frosting)
# Steps:
01 -
Gather all ingredients and prepare a piping bag fitted with a 1/4 inch round tip. Line two baking sheets with parchment paper or silicone mats. Optionally wipe bowls, spatulas, and mats with vinegar to eliminate grease.
02 -
Sift together powdered sugar, almond flour, cocoa powder (if using), and spices. Set aside.
03 -
Preheat oven to 310°F (154°C) for 60 to 90 minutes for even temperature, or 290°F (143°C) for a small countertop oven for 30 to 45 minutes.
04 -
Place sugar and optional egg white powder in a heatproof bowl over simmering water. Whisk until sugar dissolves without overheating. Add egg whites and whisk continuously until sugar is melted. Remove bowl from heat and transfer mixture to stand mixer bowl. Whisk starting on low speed, gradually increasing to medium-high, until stiff peaks form, approximately 13 to 15 minutes.
05 -
Add sifted dry ingredients and food coloring to meringue. Fold gently with a spatula using a letter 'J' motion. Continue folding to release air bubbles until batter is thick, glossy, and flows slowly off spatula, passing the 'figure 8' and 'teaspoon' tests.
06 -
Transfer batter to piping bag. Pipe onto prepared baking sheets using macaron stencil if available. Tap trays firmly against surface to remove air bubbles. Pop remaining surface bubbles with a toothpick.
07 -
Allow shells to rest at room temperature for 20 to 40 minutes until a dry surface forms and they are no longer sticky to touch. Rest time varies with humidity. Alternatively, bake immediately using a no-rest method if desired.
08 -
Bake one tray at a time. For large ovens, bake at 310°F (154°C) for 5 minutes, rotate tray, then bake an additional 15 to 20 minutes. For countertop ovens, bake at 290°F (143°C) for 15 to 20 minutes without rotation. Macarons are done when they develop feet, have a firm top, and are not jiggly.
09 -
Allow baked shells to cool completely on baking sheets before handling or filling.
10 -
Beat softened butter on medium speed for 1 minute. Add sifted confectioners’ sugar and mix on low speed until combined, then increase to medium and beat until fluffy, 1 to 2 minutes. Add vanilla extract, molasses, ground ginger, cinnamon, and nutmeg. If needed, add 1 to 2 tablespoons milk to reach desired consistency; if too thin, add more powdered sugar.
11 -
Pipe gingerbread buttercream onto half of the macaron shells. Optionally drizzle with white chocolate and decorate with sprinkles. Sandwich with remaining shells.
12 -
Store assembled macarons in an airtight container. Refrigerate up to 1 week or freeze up to 2 months.
# Tips:
01 -
Wiping mixing tools with vinegar prevents grease contamination that can affect meringue stability. Use gel or powder food coloring to avoid altering batter consistency. Oven temperatures and baking time may require adjustment based on equipment variations.