Cozy Gingerbread Macarons Recipe | Festive Spiced Holiday Treat

What Are Gingerbread Macarons?

Why You’ll Love This Gingerbread Macarons Recipe

Here’s why this gingerbread macarons recipe is about to become your new holiday favorite:

• Perfect holiday flavor
  • Warm ginger, cinnamon, nutmeg, and cloves create that unmistakable gingerbread taste.
  • A touch of molasses in the filling adds depth and a subtle caramel note.
• Show-stopping presentation
  • Smooth, glossy shells with neat feet.
  • Optional white chocolate drizzle and festive sprinkles.
  • Or shape and decorate them like gingerbread men with royal icing details.
• Make-ahead friendly
  • Like all French macarons, these actually taste better after a day or two of “maturing” in the fridge.
  • Perfect for planning for parties, cookie exchanges, and gifting.
• Endless variation potential
  • Turn them into salted caramel gingerbread macarons.
  • Add orange, chocolate, or espresso for different festive twists.

Ingredients for Gingerbread Macaron Shells

Here’s what you’ll need for the shells in your gingerbread macarons recipe:

• Almond flour (blanched, finely ground)
  • Forms the base of the shells.
  • Must be very fine; any gritty texture will show in the finished macarons.
• Powdered sugar (icing sugar)
  • Sweetens the shells.
  • Combines with almond flour in a “tant pour tant” (equal parts) style ratio for classic texture.
• Egg whites (room temperature)
  • Provide structure and lift when whipped into meringue.
  • Room temperature whites whip more easily and to a greater volume.
• Granulated sugar
  • Stabilizes the meringue and helps create glossy, firm peaks.
• Egg white powder (optional, but helpful)
  • Adds extra protein to strengthen the meringue.
  • Especially helpful in humid environments.
• Gingerbread spices
  • Ground ginger
  • Ground cinnamon
  • Ground nutmeg
  • Ground allspice
  • Ground cloves
    These are sifted with the almond flour and powdered sugar to perfume the shells.
• Cocoa powder or brown gel food coloring (optional)
  • Just a little cocoa or warm brown food coloring can help the shells resemble classic gingerbread cookies.
• Pinch of salt
  • Balances the sweetness and sharpness of the spices.
• Vanilla or other flavor extract (optional)
  • A little vanilla can smooth out the flavor profile, but it’s optional if your spices are strong.

Ingredients for Gingerbread Filling (Buttercream or Ganache)

To complement the lightly spiced shells, we’ll make a gingerbread buttercream (with an option for white-chocolate ganache).

For Gingerbread Buttercream

• Unsalted butter (softened)
  • The base of the buttercream.
  • Soft but not oily gives the best texture.
• Powdered sugar
  • Sweetens and thickens the filling.
  • You can adjust the quantity to change the sweetness and consistency.
• Molasses
  • The secret to a rich, gingerbread flavor.
  • Adds color and deep caramel notes.
• Gingerbread spice blend
  • Ground ginger, cinnamon, nutmeg, cloves, and allspice.
  • You can simply mirror the shell spices, but in slightly stronger amounts.
• Vanilla extract
  • Rounds out the flavor.
• Pinch of salt
  • Keeps the buttercream from tasting flat or overly sugary.

Optional: White Chocolate Gingerbread Ganache

For a slightly different twist on your gingerbread macarons recipe:

• White chocolate
• Heavy cream or whipping cream
• Gingerbread spice blend
• Molasses or brown sugar (optional, in small amounts)

Melt the chocolate gently, stir in warm cream and spices, then cool until thick and pipeable. The white chocolate adds a luxurious, truffle-like texture.

Tools & Equipment

You don’t need a professional kitchen to make gingerbread macarons, but some tools make a huge difference:

Must-have:

• Kitchen scale (highly recommended for accuracy)
• Fine mesh sieve
• Mixing bowls
• Rubber spatula
• Hand mixer or stand mixer
• Piping bags (disposable or reusable)
• Round piping tip
• Baking trays
• Parchment paper or silicone macaron mats
• Oven thermometer (to check real oven temperature)

Step-by-Step: Gingerbread Macaron Shells

1. Prepare the Dry Ingredients

1. Sift almond flour, powdered sugar, and your gingerbread spices together into a large bowl.
2. Repeat the sifting at least once more to ensure everything is very fine.
3. Discard any larger almond bits left in the sieve.

This step guarantees smooth, shiny tops and avoids grainy shells.

2. Whip the Meringue

1. Add room-temperature egg whites to a clean, grease-free mixing bowl.
2. Begin whipping on low speed until foamy.
3. Gradually sprinkle in the granulated sugar while continuing to whip.
4. Increase speed to medium-high and whip until you reach glossy, stiff peaks:
   • The meringue should hold its shape with a slightly curved tip.
   • It should look thick and shiny, not dry or grainy.

3. Macaronage: Folding the Batter

1. Add about one-third of the dry mixture to the meringue.
2. Fold gently with a spatula, scooping from the bottom and over the top.
3. Repeat in two more additions until all the dry ingredients are incorporated.
4. Continue folding until the batter:
   • Flows off the spatula in a continuous ribbon.
   • It can be drawn into a figure 8 without breaking.
   • Slowly sinks back into the batter and smooths out within about 10–20 seconds.

Avoid:

• Under-mixing – batter too thick, shells may be lumpy and pointed.
• Over-mixing – batter too runny, shells can spread and lose their shape.

4. Piping & Resting

1. Transfer the batter to a piping bag fitted with a round tip.
2. Pipe even circles onto parchment or silicone mats, holding the bag straight up.
3. For gingerbread man shapes, pipe a head and body outline and fill in.
4. Tap the trays firmly on the counter to release air bubbles.
5. Use a scribe or toothpick to pop visible bubbles and smooth surfaces.
6. Let the shells rest until the tops are matte and dry to the touch.

Rest time can vary:

• Dry climates: 15–25 minutes.
• Humid climates: 30–45 minutes or more.

A proper skin on top helps prevent cracked shells.

5. Baking

1. Preheat your oven (checking with an oven thermometer).
2. Bake one tray at a time on the middle rack.
3. Watch for:
   • Shells rising and forming neat feet.
   • Tops stay smooth and not brown excessively.
4. Gently nudge a shell: if it moves or wobbles, it needs more time.

Step-by-Step: Gingerbread Filling, Assembly & Maturation

Making the Gingerbread Buttercream

1. Beat softened butter until light and creamy.
2. Sift in powdered sugar gradually, mixing between additions.
3. Add molasses and gingerbread spices.
4. Mix in vanilla and a pinch of salt.
5. Adjust consistency:
   • If too thick, add a splash of cream or milk.
   • If too thin, add a bit more powdered sugar.

Making the White Chocolate Gingerbread Ganache (Optional)

1. Finely chop white chocolate and place it in a bowl.
2. Heat cream until steaming but not boiling; pour over the chocolate.
3. Let sit briefly, then stir until smooth.
4. Add your gingerbread spices and a drizzle of molasses if desired.
5. Cool until thick enough to pipe.

Assembling the Gingerbread Macarons

1. Match similar-sized shells into pairs.
2. Pipe a small mound or swirl of filling onto the bottom shell of each pair.
3. Gently press the top shell onto the filling, twisting slightly to spread.

Maturing the Macarons

For best texture and flavor, let your gingerbread macarons mature:

• Place them in an airtight container in the fridge for 24–48 hours.
• During this time, the shells absorb moisture from the filling and turn perfectly chewy.

Make-Ahead, Storage & Freezing

Macarons are famously make-ahead friendly, and gingerbread macarons are no exception.

• Short-term storage (refrigerator)
  • Store in an airtight container in the fridge for several days.
  • Always let them come back to room temperature before serving for the best texture.
• Longer storage (freezer)
  • Place filled macarons in a single layer on a tray to freeze.
  • Once solid, transfer to an airtight container with parchment between layers.
  • Thaw in the fridge, then bring to room temperature before serving.

Troubleshooting Common Macaron Problems

Macarons are finicky, and gingerbread macarons add a little extra challenge with powdered spices. Here are some common issues and quick fixes:

• Cracked shells
  • Shells didn’t dry long enough.
  • Oven temperature too high.
  • Air bubbles not removed.
    Fix: Rest longer, lower oven slightly, tap trays well and use a scribe to pop bubbles. Pies and Tacos
• No feet or small feet
  • Batter over-mixed.
  • Oven too cool.
  • Under-rested shells.
    Fix: Stop folding earlier, verify oven temperature with a thermometer, and rest until a solid skin forms.
• Hollow shells
  • Meringue over-whipped or under-baked.
    Fix: Whip only to glossy stiff peaks, bake a bit longer, and allow shells to cool properly.
• Wrinkled or bumpy tops
  • Insufficient sifting of dry ingredients.
  • The batter is undermixed and too thick.
    Fix: Sift the almond and sugar mixture at least twice; fold to the correct ribbon consistency.
• Browned tops
  • Oven temperature too high.
    Fix: Lower oven temperature or bake on a higher rack, and consider double-traying (placing one baking sheet on top of another).

Flavor Variations & Creative Twists

Once you’ve mastered the base gingerbread macarons recipe, try these fun variations:

• Salted Caramel Gingerbread Macarons
  • Fill shells with salted caramel buttercream or caramel plus gingerbread spices.
• Chocolate Gingerbread Macarons
  • Add more cocoa to the shells and sandwich with chocolate-ginger ganache.
• Orange Gingerbread Macarons
  • Add orange zest to the filling for a bright, citrus note that lifts the spices.
• Gingerbread Latte Macarons
  • Stir in espresso powder to the filling for a coffee-shop-inspired twist.

Serving Suggestions & Pairings

Your gingerbread macarons will shine on their own, but pairing them with the right drink makes them even more special:

• Hot chocolate or mocha
• Black coffee or espresso
• Spiced chai tea
• Black tea with a slice of orange
• Mulled wine or non-alcoholic spiced cider

They’re perfect for:

• Holiday dessert buffets
• Afternoon tea parties
• Festive gift boxes
• Office or school cookie exchanges

FAQ: Gingerbread Macarons Recipe

1. Are gingerbread macarons difficult for beginners?
Macarons do have a learning curve, but this gingerbread macarons recipe uses the French method, which is more accessible. If you follow the steps closely—especially the meringue and macaronage cues—you can absolutely succeed as a beginner.

2. Can I make gingerbread macarons without almond flour (nut-free)?
Classic macarons are almond-based, so going fully nut-free requires a different formula (often using seeds or special mixes). For a true nut-free alternative, look for recipes specifically designed for that purpose, and use the gingerbread spices and filling ideas from this post as flavor inspiration.

3. Why did my gingerbread macaron shells crack?
Cracking can be caused by under-resting, high oven temperature, or trapped air bubbles. Make sure your shells form a dry skin before baking, tap the trays well, and use a scribe to pop bubbles.

4. Why don’t my macarons have feet?
Lack of feet is usually due to over-mixed batter, a too-cool oven, or insufficient resting. Stop folding the batter as soon as it reaches a smooth ribbon stage and verify your oven temperature with a thermometer.

5. How long do gingerbread macarons last?
Properly stored in an airtight container in the fridge, gingerbread macarons can keep nicely for several days. They actually benefit from a day or two of maturation, which makes the shells delightfully chewy.

Cozy Gingerbread Macarons Recipe

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• Author: Velma
• Total Time: PT1H00M
• Yield: 20 macarons 1x
• Diet: Gluten Free

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Description

These Gingerbread Macarons feature crisp-yet-chewy almond-based macaron shells infused with warm gingerbread spices and filled with a rich, silky gingerbread buttercream. The shells bake light and delicate, and the creamy spiced filling adds that classic holiday flavor. Perfect for Christmas gifting, dessert platters, or elegant seasonal treats.

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Ingredients

Scale 1x2x3x

For the Gingerbread Macaron Shells

• 1 ½ cups (150g) almond flour
• 1 ½ cups (180g) powdered sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp allspice
• 3 large egg whites (room temperature)
• ¼ cup (50g) granulated sugar
• ½ tsp vanilla extract
• Optional: brown gel food coloring for a warm gingerbread color

For the Gingerbread Buttercream Filling

• ½ cup (115g) unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tbsp molasses
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp nutmeg
• ½ tsp vanilla extract
• Pinch of salt

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Instructions

1. Prepare the Macaron Shells

1. Line two baking sheets with parchment paper or silicone macaron mats.
2. Sift almond flour, powdered sugar, cinnamon, ginger, nutmeg, and allspice together. Discard large pieces.
3. In a clean bowl, whip egg whites until foamy.
4. Slowly add granulated sugar and continue whipping until stiff, glossy peaks form.
5. Add vanilla and optional food coloring.
6. Gently fold dry ingredients into the meringue (macaronage) until batter flows like thick lava and forms ribbons.
7. Transfer batter to a piping bag fitted with a round tip.
8. Pipe small circles onto the prepared sheets.
9. Tap trays firmly to release air bubbles.
10. Let shells rest 30–60 minutes until tops are dry to the touch.

2. Bake the Macarons

1. Preheat oven to 300°F (150°C).
2. Bake shells for 14–16 minutes, rotating trays halfway.
3. Let cool completely before removing from trays.

3. Make the Gingerbread Buttercream

1. Beat softened butter until creamy.
2. Add powdered sugar gradually.
3. Mix in molasses, cinnamon, ginger, nutmeg, vanilla, and salt.
4. Adjust consistency with a teaspoon of milk if needed.
5. Transfer to a piping bag.

4. Assemble

1. Pair macaron shells by size.
2. Pipe a swirl of gingerbread buttercream onto one shell.
3. Sandwich with its match.
4. Refrigerate at least 24 hours for the best texture.
5. Bring to room temperature before serving.

Notes

• Aging egg whites (leaving uncovered in fridge overnight) improves stability.
• Letting shells dry before baking is essential for proper feet.
• Avoid overmixing or undermixing—batter should ribbon smoothly.

• Prep Time: PT30M
• Cook Time: PT30M
• Category: Dessert
• Method: Baked
• Cuisine: French

Nutrition

• Serving Size: 1 macaron
• Calories: 95 Kcal
• Sugar: 10g
• Sodium: 20mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 8mg