Hello friends, today I will show you how to make these Gingerbread Men Macarons! They are super cute and fun to make!
To make the Gingerbread Men Macarons I used my Gingerbread Macaron shell recipe, which can be found here. The recipe is super detailed and explained on that page, and I also have a video for how to make the batter here on YouTube.
Also, please watch the video on this page or on YouTube, showing you how to pipe the Gingerbread Men Macarons.
I am offering a free template which can be downloaded below.
Let’s start out with the template.
Download the template for free, print it, place under your baking mat, and pipe away.
If you wanna check out some more of my templates, visit this page: Macaron Templates.
And to decorate the gingerbread men, I have used royal icing and also an edible marker to make the eyes and the mouth.
This is the exact edible marker I’ve used.
I like to use the fine tip so you can get a very fine trace on the mouth and small eyes as well.
Here are some tips on how to pipe shaped macarons:
- Make sure the batter is not so stiff, because if the batter is not mixed enough, even if just slightly, the surface of the shells will be bumpy and not smooth.
- If necessary, use a toothpick to poke air bubbles or help smooth out the batter.
- Sometimes a little tap on the bottom of the trays can also help smooth out the batter.
- Also make sure the batter is connecting at the intersections because otherwise it might break once baked.
- Always, I repeat, always let your shaped macarons rest. Two things can happen if you don’t rest them, they can come out without feet, or they can crack when they bake in the oven.
For more macaron tips make sure to visit Macaron School, you’ll find anything from Troubleshooting, tips, tricks, beginner’s guides, and much more.
Aren’t these Gingerbread Men Macarons just about the cutest you’ve ever seen? They are the perfect Christmas Macarons.
I have many Christmas Macarons posted here on the blog that you can check out. Here are some suggestions:
- Christmas Macarons
- Reindeer Macarons
- Christmas Cookie Box
- Holiday Macarons
- Peppermint Macarons
- Hot Chocolate Macarons
- Pecan Turtle Macarons
- Penguin Macarons
- Peppermint Bark Macarons
- Gingerbread Macarons
- Butterbeer Macarons
- Cranberry Macarons
Thank you so much for reading! Have a great holiday season!
Gingerbread Men Macarons
1 recipe for Gingerbread Macaron shell
- 1 1/3 cups confectioners’ sugar sifted 170 grams
- 4 tbsp unsalted butter softened 56 grams
- 1/2 tsp vanilla extract
- 1 1/2 tsp molasses
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1-2 tbsp milk only if necessary to thin out the frosting
- 2 1/2 cups powdered sugar 312 grams
- 2 tbsp meringue powder
- 5 to 6 tbsp water
- Gel food coloring
Piping the shapes
- Make the batter for the Gingerbread Macarons as instructed in the post and video.
- Place the free template under the baking mat.
- Pipe the head by placing the bag 90 degrees over the center of the circle, then pipe the arms and legs by dragging the piping tip from the edges to the center
- Tap the trays against the counter or against the palm of your hands to release any air bubbles, remove the template from under the mat, and also use a toothpick to pop any air bubbles on the surface of the shells.
- The best tip I can give you when making shapes is to make sure the batter is at the right consistency, under mixed batter, even if just slightly, will make the macarons bumpy on the surface, specially where the different sections of the shapes meet.
- 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.
- Beat all ingredients together, except for the food coloring, for about 5 minutes on high speed.
- Divide into different bowls to make different colors. I made pink, red, and left one bowl white. Remember to always keep the royal icing covered, or it will start to dry out pretty soon.
- You might need to add more water to adjust the consistency, or maybe even more sifted powdered sugar, if your icing is too thin. The consistency should be flowing but not too liquidy.
- Place the icing in a piping bag and tie the end with a bag tie.
- I used tips number 1, 0, and 00 to pipe the decoration on the gingerbread men.
- To decorate the gingerbread men, I piped some white wave patterns on the hands and legs of the macarons, and then I drew eyes and a smiley mouth on the face, and lastly, made the cheeks out of pink icing, and the red buttons out of red icing.
- After the decorations have dried, you can pipe the filling on the bottom shells of the macarons and top with a decorated gingerbread men.