Gingerbread Macarons Delight (Recipe for Printing)
Celebrate cozy moments with gingerbread macarons, rich in cinnamon, cloves, and molasses. Ideal for winter holidays or festive occasions. Save & click.
# What You Need:
→ Dry Ingredients
01 -
1½ cups superfine almond flour (137 grams)
02 -
1 cup confectioners' sugar (117 grams)
03 -
1 teaspoon ground cinnamon
04 -
½ teaspoon ground ginger
05 -
½ teaspoon ground cloves
→ Meringue
06 -
3 large egg whites, at room temperature (approximately 100 grams)
07 -
1 cup plus 2 teaspoons superfine white sugar (110 grams)
08 -
1 to 2 teaspoons brown gel food coloring (e.g., Chefmaster Buckeye Brown)
→ Fillings and Decorations
09 -
2 ounces melted white chocolate (57 grams)
10 -
2 tablespoons gingerbread men sprinkles
11 -
½ cup softened unsalted butter (114 grams)
12 -
1¾ cups confectioners' sugar (210 grams)
13 -
1 tablespoon fancy molasses (20 grams)
14 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Sift almond flour, confectioners' sugar, cinnamon, ginger, and cloves into a bowl; set aside.
02 -
Beat the egg whites until foamy, then gradually add superfine white sugar while continuing to beat until stiff, glossy peaks form. Add brown gel food coloring and mix until evenly incorporated.
03 -
Gently fold the almond flour mixture into the meringue in batches until fully combined, forming a smooth batter with a flowing consistency.
04 -
Transfer batter to a piping bag fitted with a round tip, and pipe uniform rounds onto a lined baking sheet. Tap the baking sheet firmly against the counter to release air bubbles.
05 -
Allow the piped shells to rest at room temperature for 25 minutes until a skin forms. Preheat oven to 325°F (163°C) and bake shells for 15 minutes. Let cool completely on the sheet.
06 -
In a bowl, beat softened butter until creamy, then add confectioners' sugar, molasses, vanilla, and melted white chocolate. Mix until smooth and fluffy.
07 -
Pipe filling onto one macaron shell and sandwich with another. Garnish with gingerbread men sprinkles. Refrigerate for at least one hour before serving to allow flavors to meld.
# Extra Tips:
01 -
Ensure egg whites are at room temperature for optimal meringue volume.
02 -
Resting the shells before baking prevents cracking and promotes the characteristic macaron 'feet'.