Gingerbread Macarons: Sweet Holiday Magic in Every Bite

Gingerbread Macarons blend festive flavors with the elegance of French pastries, creating a delicious gluten-free treat.

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Prep Time 30

Cook Time 20

Resting Time 30

Total Time 1 20

Servings: 24 macarons

Course: Desserts

Cuisine: French

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Macaron Shells

100 g Granulated Sugar Provides sweetness and structure for the macaron shell; no substitutions recommended.
10 g Egg White Powder Optional, but it aids in achieving a more stable meringue; meringue powder can be used as a substitute.
100 g Egg Whites Vital for the meringue; fresh egg whites are essential.
200 g Almond Flour Main ingredient providing a delicate texture; all-purpose flour can be substituted.
100 g Powdered Sugar Contributes to the sweetness and smoothness of the mixture; no substitutes suggested.
5 g Ground Spices (Ginger, Cinnamon, Allspice, Nutmeg) These create the classic gingerbread flavor; adjust spices based on your taste.
10 g Cocoa Powder Optional for color enhancement; omit for natural ginger color.
3 g Food Coloring For a festive look; suggested colors include brown and dijon.

For the Gingerbread Buttercream

200 g Confectioners’ Sugar Main ingredient bringing sweetness and creaminess; no substitutions recommended.
100 g Unsalted Butter Delivers a rich and creamy texture; vegan butter can be used for a non-dairy option.
5 ml Vanilla Extract Enhances overall flavor; pure vanilla is best.
30 ml Molasses Adds deep flavor; substituting with honey or agave may change taste.
30 ml Milk Used to achieve desired buttercream consistency; any milk variant is suitable.

Equipment

Stand mixer
Piping Bag
double boiler
Baking sheets

Method

Macaron Assembly

Prepare your workspace by gathering all ingredients and tools. Line baking sheets with parchment paper.
Preheat your oven to 310ºF (154ºC).
In a double boiler, combine granulated sugar and egg white powder until the sugar dissolves.
Transfer mixture to a stand mixer and whip egg whites until stiff peaks form.
Sift almond flour, powdered sugar, and spices into a separate bowl; fold into the whipped egg whites.
Pipe the batter onto baking sheets, creating circles about 1.5 inches in diameter. Let them rest at room temperature for 20-40 minutes.
Bake macarons for 15-20 minutes, then cool completely on the baking sheet.
Prepare the Gingerbread Buttercream by beating butter and confectioners' sugar until creamy; add vanilla, molasses, and milk.
Pipe the Gingerbread Buttercream onto half of the cooled shells and sandwich with the other half.
Refrigerate assembled macarons for 24 hours for flavors to meld.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 30mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 5mgIron: 0.5mg

Notes

Ensure all tools are grease-free for best results. Use a kitchen scale for accurate measurements.

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