Go Back
–+ servings
Gingerbread Macarons

Gingerbread Macarons That Will Make Your Holidays Sweet

Delight in these Gingerbread Macarons, combining festive flavors and a charming presentation for the holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 24 macarons
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Almond Flour Provides signature texture.
  • 1 cup Powdered Sugar Ensures smooth texture.
  • 3 large Egg Whites Room temperature.
  • 1/4 cup Granulated Sugar Sweetens the shell.
  • 2 teaspoons Gingerbread Spice Blend Includes ginger, cinnamon, nutmeg.
  • 1 drop Gel Food Coloring (Red) Avoid liquid food coloring.
For the Sugar Cookie Buttercream
  • 1/2 cup Unsalted Butter Ensure creamy filling.
  • 3 cups Powdered Sugar Sweetens buttercream.
  • 2 tablespoons Milk or Heavy Cream Adjust creaminess.
  • 1 teaspoon Vanilla Extract Adds depth to buttercream.
Decoration
  • 1 cup Royal Icing For decorating.
  • 1/2 cup Desiccated Coconut For a snowy finish.

Equipment

  • Mixing bowls
  • electric mixer
  • Piping Bag
  • Baking sheets
  • parchment paper
  • Silicone mat

Method
 

Prepare the Macaron Shells
  1. Preheat your oven to 300ºF (150ºC) and line your baking sheets with parchment paper or a silicone mat.
  2. Sift together the almond flour and powdered sugar in a bowl.
Make Sugar Syrup
  1. Combine the granulated sugar and gingerbread spice blend in a heatproof bowl over simmering water.
  2. Stir until melted and smooth.
Whip Egg Whites
  1. In a clean mixing bowl, whip the egg whites until soft peaks form.
  2. Gradually add the sifted mixture, beating until stiff peaks form.
  3. Add red gel food coloring, mixing gently.
Pipe Macarons
  1. Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.
  2. Let them rest until they develop a slight crust.
Bake
  1. Bake for 15-20 minutes until they rise and form 'feet'.
Prepare Royal Icing
  1. Whisk together the powdered sugar and meringue powder, adding water to achieve a thick consistency.
Decorate
  1. Divide the royal icing and color portions for decorating.
  2. Pipe onto half of the cooled macaron shells.
Make Buttercream
  1. Beat unsalted butter until creamy, then gradually add powdered sugar and milk until smooth.
  2. Mix in vanilla extract.
Assemble
  1. Pair up macaron shells, pipe buttercream, and sandwich together.
  2. Roll edges in desiccated coconut.

Nutrition

Serving: 1macaronCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 40mgSugar: 14gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure egg whites are at room temperature for best results. Sifting is vital to avoid lumps.

Tried this recipe?

Let us know how it was!