Gingerbread Macarons

7. 10. 2025

Beautiful and delicious macaroons with gingerbread spice will amaze your taste buds. You can decorate them with white chocolate and Christmas sprinkles. And not only children can beat them!

Ingredients

For the shells:

• 1/2 cup granulated sugar
• 1 teaspoon dried egg whites
• 1/2 cup egg whites
• 1 cup almond flour
• 1 cup powdered sugar
• 1/4 teaspoon ground dried ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon (optional)
• brown and yellow gel food coloring

For the cream:

• 1 1/2 cups sifted powdered sugar
• 4 tablespoons of softened butter
• 1/2 teaspoon of vanilla extract
• 1 1/2 teaspoons cane molasses
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1-2 tablespoons milk (optional for thinning)
• white chocolate for decoration
• Christmas sprinkles for decoration

Method

Shells:

• Prepare a decorating bag with a large round tip of approx. 1/4”.
• Line two baking sheets with baking paper or a silicone mat.
• Measure out all the ingredients.
• Sift the icing sugar, almond flour, cocoa, and spices into a bowl and set aside.
• Preheat the oven to 310ºF for 60 to 90 minutes, which helps with temperature fluctuations. I preheat the oven for 30 to 45 minutes.

Meringue:

• Place a bowl over a pot of barely simmering water.
• Put sugar and dried egg whites in a bowl.
• Walk through.
• Add the egg whites and beat until the sugar is completely dissolved.
• It will take a few minutes.
• Ensure the bottom of the bowl does not touch the boiling water, as you don’t want the egg whites to cook.
• Do not heat the sugar syrup; you want to dissolve the sugar.
• Transfer the syrup to a stand mixer bowl.
• Beat the mixture at a low speed for about 30 seconds, then gradually increase the speed to medium.
• Beat on medium for one to two minutes until the mixture is white and fluffy.
• Increase the speed to medium-high and beat for a few minutes until stiff peaks form.
• Whipping can take up to 13 to 15 minutes.

Macaroons:

• Pour the sifted dry ingredients into the stiff meringues.
• At this point, add the gel food coloring.
• Begin to gently fold the mixture and use a spatula to form the letter J in it.
• Once the dry ingredients are combined with the meringue, you can press the air out of the dough by pressing it against the sides of the bowl as you fold it.
• Fold until the dough is shiny and has a thick consistency.
• Take a teaspoon of the dough and spread it on a baking paper or silicone mat.
• Wait a while to see how the dough behaves.
• If the dough remains stiff, forms a peak, and does not spread, fold the dough a little more and try again.
• Again, take a teaspoon of the dough, spread it on the baking paper, and if it spreads a little and the top is shiny and smooth, it’s done.
• Be careful not to mix it.

Preparing the shells:

• Transfer the dough to a decorating bag, which you close at the top so that the dough does not start to dry out.
• On a baking sheet lined with baking paper, make small circles about 2 inches apart.
• Tap the tin on the counter a few times.
• Use a toothpick to pierce the air bubbles on the surface of the shells.
• Leave for 20 – 40 minutes.

Roast:

• You will have several trays and bake one tray at a time.
• Bake for 5 minutes, and then turn the pan over.
• Bake for another 15 to 20 minutes.
• If the macaroons still wobble after baking, bake a little longer.
• Allow to cool before filling the macaroons.

Cream:

• Beat the butter in the bowl of an electric mixer on medium speed for about 1 minute.
• Turn off the mixer and add all the powdered sugar.
• Beat the sugar and butter on low speed until combined.
• Increase the speed to medium and beat for 1-2 minutes until the mixture is nicely fluffy.
• Add the vanilla extract, molasses, ginger, cinnamon and nutmeg.
• If the buttercream seems stiff, add milk.
• Blend for another 30-45 seconds.
• If the buttercream seems too runny, add more sifted powdered sugar until the cream is firm but smooth and creamy.
• Pipe the cream into a piping bag and pipe a little onto half of the shells.
• Combine with the other half of the shells.
• You can drizzle the finished macaroons with white chocolate, which will serve as “glue” for the Christmas sprinkles of your choice.
• Bon apetite!

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