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Gingerbread Macarons

Gingerbread Macarons
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Gingerbread macarons bring the warmth of festive spices and the elegance of French pastries to your holiday table. These delightful treats feature a crispy shell infused with molasses, cinnamon, ginger, and cloves, perfectly complemented by a creamy filling. Ideal for holiday gatherings, cozy family dinners, or as a sweet indulgence, these macarons will captivate everyone with their rich flavors and charming appearance. Easy to customize and visually stunning, they are sure to impress your guests while satisfying your sweet tooth.

Ingredients

Scale
  • 137 grams super fine almond flour (about 1 ½ cups)
  • 117 grams confectioners' sugar (about 1 cup)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 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 (I used Chefmaster Buckeye Brown)
  • 57 grams (2 ounces) white chocolate, melted
  • 2 tablespoons gingerbread men sprinkles
  • 1/2 cup (114 grams) unsalted butter, softened
  • 1 3/4 cup (210 grams) confectioners' sugar
  • 1 tablespoon (20 grams) fancy molasses
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 300°F (150°C) and line baking sheets with silicone mats or parchment paper.
  2. Sift almond flour, confectioners' sugar, cinnamon, ground ginger, and ground cloves into a bowl; set aside.
  3. Whip the egg whites until foamy; gradually add superfine white sugar while continuing to whip until stiff peaks form.
  4. Add brown gel food coloring to achieve your desired shade. Gently fold in the dry ingredients using a spatula until fully combined.
  5. Pipe small circles onto the prepared baking sheets and let rest for 30 minutes.
  6. Bake for about 20 minutes; let cool completely before removing them from the baking sheets.
  7. Beat the softened butter and melted white chocolate together until smooth. Gradually mix in confectioners' sugar, fancy molasses, and vanilla until fluffy.
  8. Assemble by piping a dollop of filling onto half the macaron shells and topping with the remaining shells.

Nutrition

Find it online: https://cookingwithallison.com/gingerbread-macarons/