Hello! Let’s make Gingerbread Macarons today! One more Christmas Macaron flavor for my collection!
These Gingerbread Macarons are probably my favorite from the Christmas themed Macarons I’ve made so far!
They are filled with Gingerbread Buttercream, topped with a drizzle of white chocolate, which I used to stick the Christmas sprinkles on top of the macarons!
Christmas is next week! And I’ve been baking up a storm! I have already made a Christmas Cookie Box, a Vegan Cookie box, and now I am almost done working on a Christmas Macaron box, which I can’t wait to show you!
If you like making Macarons, you can find many of my tips on how to make them in the recipe below, I try to be very detailed in explaining the steps.
I also have tons of other macaron recipes (over 50) and many of the posts are filled with tips on how to make macarons.
You can also watch my videos on Youtube, it makes it so much easier to get a video visual on how to make macarons!
If you are having a hard time making macarons, just know that it’s normal. Macarons are more like a journey.
There’s no such thing as a fool-proof macaron recipe. If anybody tells you they have a fool-proof recipe, believe them. The recipe is fool-proof for them, but might not be for others.
Just find the recipe that is fool-proof for you, which might take some (or a lot) of experimenting.
Tips for making Macarons
- Read blog posts about macarons, watch videos on how to make macarons, do your research. A lot of it.
- Pick a method and a recipe you like and stick to it, experiment with it a few times instead of hopping from one recipe to another. It helps you get familiar with what each step is supposed to look like.
- Get an oven thermometer. This! Probably the most important tip! Make sure you have an oven thermometer! Home ovens are not accurate, and the baking stage is so important. If you’ve done everything right, but your oven temperature is fluctuating, or is a few degrees too high, or too low, the whole batch can go awry at the finishing line. And you probably don’t want that, right?
- Make sure you have an oven thermometer. No, I didn’t make a mistake, I am repeating this tip because it’s THAT important that you have an oven thermometer.
- Keep a notebook with notes of what works and what doesn’t, this will help a LOT! Take pictures of the stages too, such as your meringue, the piped macarons before baking, etc this will be helpful to keep track of what could have went wrong (or right!). Ps, if you have pics, you’re welcome to send them to me, and I can help troubleshoot!
- Experiment with different trays and oven temperatures. Pipe the macarons in 4 different trays, and experiment with different oven temperatures, and rack heights. And, of course, make notes!
Anyway, these were just a few tips, I hope they can be helpful!
If you like these Gingerbread Macarons, here are some more festive and Christmas Macarons you may like:
- Peppermint Macarons
- Eggnog Macarons
- Cranberry Macarons
- Nutella Macarons
- German Chocolate Macarons
- Pear Macarons
- Apple Macarons
- Pumpkin Cheesecake Macarons
- Cactus Christmas Tree Macarons
- Toffee Macarons
- Pecan Dulce de Leche Macarons
To decorate these Gingerbread Macarons, before assembling the cookie sandwich, I drizzled some chocolate over the top shells, and topped with some festive Christmas Sprinkles.
The white chocolate helps stick the sprinkles to the shells.
Once the white chocolate was dry, I piped some filling on the bottom shell macarons. And then topped with the decorated top shell.
And voila! After maturing the macarons for 24 hours in the fridge, they are ready to be enjoyed!
These Gingerbread Macarons can also be frozen for up to 2 months, or kept in the fridge for 1 week.
Below are some of the products I use for my macarons.
Macaron Mats (I prefer white mats, always)
Airtight container for storage in freezer and fridge
Piping bag (I’ve been loving these bags for the past few months, they have never ripped on me)
I hope you enjoyed today’s recipe for these beautiful Gingerbread Macarons! Share with me the Christmas Macarons you’ve been making on instagram, I love to see them!
Have a beautiful day!
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- Food coloring I used a bit of brown
- 1 1/3 cups confectioners’ sugar sifted (6 oz, 170 grams, measure before sifting)
- 4 tablespoons unsalted butter softened (2 oz, 56 grams)
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon molasses
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1-2 tablespoons milk only if necessary to thin out the frosting
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicon mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for a total of 18-20 minutes rotating every 5 minutes.
- When baked, the macarons will have a deeper color and formed feet. And they will be coming off the mat easily, and with a completely formed bottom.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar in.
- On low speed, mix the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy.
- Add vanilla extract, molasses, ginger, cinnamon, and nutmeg.
- If the buttercream seems dry and stiff, add the milk. Mix for another 30-45 seconds. If the buttercream seems too runny, add more sifted powdered sugar until you obtain a firm, but smooth and creamy consistency.
- STORAGE: Store the buttercream in the fridge for up to 1 week.
- Place Gingerbread Buttercream in a piping bag, and then pipe some buttercream on half of the shells. I also drizzled some white chocolate on top of the shells to help stick some cute Christmas sprinkles on top of the shells to decorate.
- These Macarons will freeze well for up to 2 months in an air-tight container, or up to 1 week in the fridge.