Gingerbread Macarons Delight (Print-Friendly Version)
Enjoy warm moments with gingerbread macarons bursting with cinnamon, cloves, and molasses. Perfect for festive times or chilly days. Save & click.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
½ teaspoon ground cloves
02 -
1 cup powdered sugar (117 grams)
03 -
1½ cups finely ground almond flour (137 grams)
04 -
½ teaspoon ground ginger
05 -
1 teaspoon cinnamon powder
→ Meringue
06 -
3 large egg whites at room temp (about 100 grams)
07 -
1 cup plus 2 teaspoons superfine white sugar (110 grams)
08 -
1 to 2 teaspoons brown gel coloring like AmeriColor Chocolate Brown
→ Fillings and Decorations
09 -
1 teaspoon vanilla extract
10 -
2 tablespoons gingerbread-shaped sprinkles
11 -
2 ounces melted white chocolate (57 grams)
12 -
1 tablespoon rich molasses (20 grams)
13 -
1¾ cups powdered sugar (210 grams)
14 -
½ cup softened unsalted butter (114 grams)
# How to Make It:
01 -
Mix together the almond flour, powdered sugar, cinnamon, ginger, and cloves by sifting them into a bowl. Set this aside for now.
02 -
Start beating the egg whites till foamy. Slowly add the superfine white sugar while beating until you get stiff, shiny peaks. Drop in the brown gel color and stir it evenly throughout.
03 -
Carefully fold the almond flour mix into the meringue a little at a time. Keep folding until it’s smooth and flows nicely.
04 -
Spoon the batter into a piping bag with a round tip. Pipe even circles on a parchment-lined baking sheet. Give the sheet a good tap on the counter to pop out any air bubbles.
05 -
Let the piped rounds sit out for about 25 minutes until they develop a thin skin. Heat the oven to 325°F (163°C). Bake them for 15 minutes then let them cool fully on the tray.
06 -
Beat the softened butter until smooth. Add in powdered sugar, molasses, vanilla, and melted white chocolate. Mix it all till fluffy and creamy.
07 -
Squirt some filling on a shell, then gently press another shell on top. Sprinkle the gingerbread men decorations on. Chill the macarons for at least an hour so the flavors blend nicely.
# Extra Suggestions:
01 -
For best results, make sure the egg whites are at room temperature before whipping them.
02 -
Letting shells rest before baking stops cracks and helps create the classic little 'feet' on the macarons.