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- 1 ¾ cups almond flour - 1 ¼ cups powdered sugar - 4 large egg whites, at room temperature - ¼ teaspoon cream of tartar - ½ cup granulated sugar - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - 1 teaspoon vanilla extract - ½ teaspoon molasses - Pinch of salt To create the perfect gingerbread macarons, you need a few key ingredients. Almond flour gives it a light texture. Powdered sugar adds sweetness. Egg whites help the shells rise and stay firm. Cream of tartar stabilizes the egg whites. Ground ginger, cinnamon, and nutmeg deliver that warm gingerbread flavor. Vanilla extract adds a nice touch. Molasses gives a rich taste. A pinch of salt balances the sweetness. - ½ cup unsalted butter, softened - 1 ½ cups powdered sugar - 1 tablespoon ground ginger - 1 tablespoon cinnamon - 2 tablespoons cream cheese - 1 teaspoon vanilla extract The filling is just as important. Start with softened unsalted butter for creaminess. Powdered sugar sweetens the filling. Ground ginger and cinnamon give it a spicy kick. Cream cheese adds a rich, tangy flavor. Finally, vanilla extract ties everything together. Gather these ingredients before you start. This way, you will have everything ready to make your delightful gingerbread macarons. {{ingredient_image_1}} 1. Preheat the oven. Set your oven to 300°F (150°C). Line two baking sheets with parchment paper. 2. Sift dry ingredients. In a bowl, sift together 1 ¾ cups almond flour, 1 ¼ cups powdered sugar, and spices: 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Sifting removes lumps and helps the macarons rise. 3. Whip egg whites. In a separate bowl, whip 4 large egg whites and ¼ teaspoon cream of tartar. Start on medium speed until soft peaks form. Gradually mix in ½ cup granulated sugar until stiff peaks form. Add 1 teaspoon vanilla extract and ½ teaspoon molasses. Mix well. 4. Fold in dry ingredients. Carefully fold the dry mix into the egg whites in three parts. Do this slowly to keep the batter light. The mixture should look shiny and flow slowly off the spatula. 1. Use a piping bag. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles, about 1.5 inches wide, on the prepared sheets. Leave space between each macaron. 2. Let them rest. Gently tap the baking sheets on the counter to remove air bubbles. Let the macarons sit for 30 minutes. This step helps them form a skin. 1. Bake the macarons. Place them in the preheated oven. Bake for 15-18 minutes. They should rise and form a "foot" at the bottom. If they are not sticky when you touch them, they are done. 2. Cool completely. Remove the baking sheets from the oven. Let the macarons cool on the sheets. This cooling step is vital for easy removal. 1. Combine butter and cream cheese. In a medium bowl, beat ½ cup unsalted butter and 2 tablespoons cream cheese until smooth. 2. Add powdered sugar and spices. Gradually mix in 1 ½ cups powdered sugar, 1 tablespoon ground ginger, and 1 tablespoon cinnamon. Blend until creamy. Finally, fold in 1 teaspoon vanilla extract. 1. Pair the macaron shells. Match the shells by size. Choose pairs that are similar in shape and size. 2. Fill and sandwich the macarons. Pipe a dollop of the filling onto the flat side of one shell. Place another shell on top to make a sandwich. 1. Mature the macarons. For the best flavor, put the assembled macarons in the fridge for at least 24 hours. This makes the flavors blend well. 2. Serve the macarons. Before serving, take them out of the fridge and let them reach room temperature. Enjoy your gingerbread macarons with family and friends! Using the right ingredient temperature is key. Start with egg whites at room temperature. This helps them whip up to stiff peaks. Measure your almond flour and powdered sugar carefully. Sift them together to avoid lumps. When folding the dry mix into the egg whites, be gentle. Use a spatula and fold slowly. This keeps the air in the batter. Your goal is a shiny batter that flows slowly off the spatula. Cracks or hollows in your macarons can be a letdown. If you see cracks, it might be due to overmixing. Make sure you do not overbeat the egg whites. For hollow macarons, check your oven temperature. Too hot can cause them to rise too fast. Proper feet formation is crucial. After piping, let the macarons rest for 30 minutes. This forms a skin that helps them rise correctly. Adding festive touches makes your macarons stand out. Try dusting them with edible glitter or using colored icing. You can also pipe festive shapes on top. For the filling, think about flavor variations. Mix in a bit of chocolate or add peppermint for a new twist. These small changes can make your gingerbread macarons even more special. Pro Tips Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume and stability when whipping. Sifting is Key: Sift the almond flour and powdered sugar to avoid lumps, which helps achieve a smooth macaron shell. Rest Before Baking: Allow the piped macarons to sit for at least 30 minutes to form a skin; this helps them rise properly in the oven. Flavor Development: For the best flavor, let the assembled macarons mature in the fridge for at least 24 hours before serving. {{image_2}} You can change the filling to create new flavors. One fun option is chocolate ginger filling. To make this, mix ½ cup of softened butter with 1 ½ cups of powdered sugar. Add ¼ cup of cocoa powder and 1 tablespoon of ground ginger. This mix gives a rich and spicy taste. Another great choice is pumpkin spice filling. Use the same base of ½ cup softened butter and 1 ½ cups powdered sugar. Add 1 tablespoon of pumpkin pie spice instead of ginger. This filling brings a cozy fall flavor to your macarons. You can make your macaron shells even more fun. Adding food coloring can create a festive look for any holiday. Just mix a few drops of gel food coloring into the batter before piping. This makes your macarons not only tasty but also beautiful. You can also use different spices in the shells. Try adding cardamom or allspice for a unique twist. This change can give your macarons a whole new flavor profile, making them even more exciting. Adapting the recipe for holidays is easy and fun. For Christmas, add more spices like nutmeg or clove. This gives a warming flavor that fits the season. If you need to make substitutions for dietary needs, swap almond flour with ground oats or sunflower seed flour. This way, people with nut allergies can enjoy your macarons too. Always keep in mind that these changes may affect texture, so adjust your baking time if needed. To keep your gingerbread macarons fresh, store them in an airtight container. This container should be kept in the fridge. Macarons stay good for about five days this way. Make sure they are not touching each other to avoid sticking. Always let them come to room temperature before eating. This will help restore their soft texture and flavor. You can freeze macarons if you want to save some for later. To do this, place them in a single layer on a baking sheet. Freeze them for about two hours until they are firm. Then, transfer the macarons to a freezer-safe bag or container. They can last up to two months in the freezer. When you're ready to enjoy them, take them out and let them thaw in the fridge. This usually takes a few hours. For the best taste and texture, enjoy them after they have thawed completely. To make macarons, start with these key tips: - Use a kitchen scale for precise measurements. - Sift the almond flour and powdered sugar to avoid lumps. - Make sure your egg whites are at room temperature. - Whip egg whites until they form stiff peaks. - Fold the dry mix gently to keep the air in the batter. Yes, you can! Consider these options: - Use hazelnut flour for a nutty flavor. - Try coconut flour, but adjust the liquid in your recipe. - Sunflower seed flour works too, but the color may change. Keep in mind, each flour gives a different taste and texture. Look for these signs: - The macarons should rise and form a "foot." - They should not be sticky to the touch. - Lightly tap the top; it should feel firm. If they wobble, they need more time in the oven. If your macarons turn out chewy, try these fixes: - Check your oven temperature; it may run hot or cold. - Ensure your egg whites were whipped correctly. - Overmixing can also cause chewiness. Be gentle when folding. - Let them cool completely before removing from the tray. Absolutely! Here are some ideas: - Add cocoa powder for chocolate shells. - Use matcha powder for a green tea flavor. - Citrus zest can brighten up the taste. Feel free to experiment with spices and extracts too! Making macarons requires attention to detail, but it’s worth it. We covered the ingredients needed for both the shells and fillings. I shared step-by-step instructions to guide you through making them perfectly. We also explored tips for troubleshooting common issues and ways to add your unique flair. In the end, enjoy the fun of creating these treats. With practice, you'll impress everyone with your skills. Happy baking!

Gingerbread Macarons

Delicious gingerbread-flavored macarons perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 24
Calories 100 kcal

Ingredients
  

  • 1.75 cups almond flour
  • 1.25 cups powdered sugar
  • 4 large egg whites, at room temperature
  • 0.25 teaspoon cream of tartar
  • 0.5 cups granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon molasses
  • 1 pinch salt
  • 0.5 cups unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 2 tablespoons cream cheese
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  • In a bowl, sift together the almond flour, powdered sugar, and spices (ginger, cinnamon, and nutmeg).
  • In a separate bowl, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar until stiff peaks form, then mix in the vanilla extract and molasses until well combined.
  • Carefully fold the dry ingredients into the egg whites in three additions, being cautious not to deflate the mixture. The batter should be shiny and flow slowly off the spatula.
  • Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches) onto the prepared baking sheets, leaving some space between each macaron.
  • Tap the baking sheets gently on the counter to remove any air bubbles and let them sit for 30 minutes at room temperature to form a skin.
  • Bake in the preheated oven for 15-18 minutes, or until the macarons have risen and created a 'foot.' They should not be sticky to the touch when done.
  • Remove from the oven and let the macarons cool completely on the baking sheets.
  • In a medium bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, ground ginger, and cinnamon, mixing until well combined and creamy. Fold in the vanilla extract.
  • Pair the macaron shells of similar sizes. Pipe a dollop of the ginger filling onto the flat side of one shell and gently press another shell on top to create a sandwich.
  • For superior flavor, allow the assembled macarons to mature in the fridge for at least 24 hours before serving. Bring to room temperature before enjoying!

Notes

For superior flavor, allow the assembled macarons to mature in the fridge for at least 24 hours before serving.
Keyword gingerbread, holiday cookies, macarons