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Gingerbread Macarons

Gingerbread Macarons: A Festive Twist on Holiday Classics

Gingerbread Macarons combine the elegance of classic macarons with warm gingerbread notes, making them a perfect festive treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Maturation Time 1 day
Total Time 1 day 4 hours 10 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 100 g Granulated Sugar Sweetens the meringue.
  • 5 g Egg White Powder Optional; can substitute with meringue powder.
  • 100 g Egg Whites Ensure they are fresh.
  • 200 g Almond Flour Don't use all-purpose flour.
  • 200 g Powdered Sugar Sifting is crucial.
  • 2 tsp Ginger Powder Infuses gingerbread flavor.
  • 1 tsp Cinnamon Powder
  • 1 tsp Allspice
  • 1 tsp Nutmeg
  • 1 tsp Cocoa Powder Optional; for color.
  • as needed Food Coloring Optional; use gel or powder.
For the Buttercream Filling
  • 250 g Confectioners’ Sugar For frosting consistency.
  • 113 g Unsalted Butter Softened at room temperature.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 60 ml Molasses For gingerbread taste.
  • as needed ml Milk To adjust consistency.

Equipment

  • mixing bowls
  • piping bags
  • stand mixer
  • Baking sheets

Method
 

Preparation
  1. Gather all your ingredients and prepare your workspace. Preheat your oven to 310°F (155°C) and line two baking sheets.
  2. Sift almond flour, powdered sugar, and spices into a bowl, then set aside.
  3. Combine granulated sugar and egg white powder in a heatproof bowl over simmering water and stir until dissolved.
  4. Whip the mixture in a stand mixer until stiff peaks form.
  5. Gently fold the dry ingredients into the meringue until fully combined.
  6. Transfer batter into piping bags and pipe even circles onto the lined baking sheets.
  7. Let the piped shells rest for 20-40 minutes.
  8. Bake for 15-20 minutes, rotating halfway through.
  9. Cool the macaron shells completely on wire racks.
  10. Beat the softened butter until creamy and mix in confectioners’ sugar, molasses, and vanilla.
  11. Pair up macarons by size, fill with buttercream, and sandwich together.
  12. Refrigerate assembled macarons for 24 hours before serving.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

For best results, ensure all tools are grease-free and check oven temperature throughout baking. Refrigeration enhances flavor blending.

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