Gingerbread Macarons

Gingerbread Macarons

from piesandtacos.com
200 min
22 servings

These are Gingerbread Macarons, filled with Gingerbread Buttercream! Perfect for Christmas!

Ingredients

  • 100 grams granulated sugar
  • 4 grams egg white powder (optional, read notes)
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams powdered sugar
  • 1/4 tsp ginger powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg (read notes)
  • 3 grams cocoa powder (optional, for color)
  • Food coloring (I used a bit of brown and dijon by americolor)
  • 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)

Directions

  1. 1

    Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/4” diameter tip, or a Wilton 12. Set aside.

  2. 2

    Place a bowl over a pan with barely simmering water. Add the sugar and egg white powder to the bowl if using. If you’re not using egg white powder simply skip it, nothing needs to be changed in the recipe.

  3. 3

    Pour the sifted dry ingredients into the stiff meringue.

  4. 4

    Transfer the batter to the piping bag. I also like to seal the top with a bag tie, so the batter doesn’t dry out and it gives you more control while piping because there’s no risk of the batter escaping through the top of the piping bag.

  5. 5

    Let the trays sit for a while so the shells will dry out before baking, if you are resting the macarons. 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.

  6. 6

    On my large oven I bake the macarons at 310ºF, and on the small countertop oven I bake them at 290ºF. I pre-heat both ovens for quite a bit of time. I pre-heat the large oven for 60 to 90 minutes, and the small oven for 30 minutes or so.

  7. 7

    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.

  8. 8

    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.

  9. 9

    These Macarons will freeze well for up to 2 months in an air-tight container, or up to 1 week in the fridge.