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Gingerbread Macarons

Gingerbread Macarons
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Gingerbread Macarons combine classic holiday spices with delicate, chewy French macarons and a creamy buttercream filling. Perfect for festive gifting, parties, or cozy indulgence, these elegant treats deliver a delightful balance of sweetness and spice with every bite.

Ingredients

Macaron Shells

  • Almond flour – 1 cup (finely ground)
  • Powdered sugar – 1 1/2 cups
  • Egg whites – 3 large, aged overnight if possible
  • Granulated sugar – 1/4 cup
  • Ground ginger – 1 teaspoon
  • Ground cinnamon – 1 teaspoon
  • Ground cloves – 1/4 teaspoon
  • Ground nutmeg – 1/4 teaspoon

Buttercream Filling

  • Unsalted butter – 1/2 cup (softened)
  • Powdered sugar – 1 1/2 cups
  • Vanilla extract – 1 teaspoon
  • Molasses or honey (optional) – 1 tablespoon

Instructions

  1. Prepare Your Ingredients: Measure all ingredients accurately. Sift almond flour and powdered sugar together twice to ensure a smooth, lump-free mixture. Set aside the spice blend ready to mix into the dry ingredients.
  2. Whip the Egg Whites: Beat egg whites on medium speed until frothy. Gradually add granulated sugar as mixer speed increases to high. Whip until stiff, glossy peaks form that hold their shape well.
  3. Fold in Dry Ingredients: Gently fold the almond flour, powdered sugar, and spice mixture into the meringue using a spatula. Fold carefully to keep air trapped but create a batter that flows smoothly when piped.
  4. Pipe the Macarons: Transfer batter to a piping bag with a round tip. Pipe 1-inch circles onto parchment-lined baking trays. Tap trays lightly to release air bubbles. Let them rest for 30-60 minutes until a skin forms on the surface.
  5. Bake the Shells: Preheat oven to 300°F (150°C). Bake macarons for 14-16 minutes, rotating trays halfway through to ensure even baking. Let shells cool completely before removing from parchment.
  6. Make the Buttercream Filling: Whip softened unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and optional molasses or honey. Beat until light and fluffy. Adjust sweetness and spice to taste.
  7. Assemble the Macarons: Pair shells of similar size. Pipe a small dollop of buttercream onto one shell, then sandwich with the other. Refrigerate assembled macarons for 1-2 days to allow flavors to meld.

Notes

  • Make sure to whip egg whites until stiff peaks for the best macaron texture.
  • Fold batter just enough to smooth; overmixing deflates air and results in flat shells.
  • Allow piped shells to rest and form a skin before baking to prevent cracking.
  • Use an oven thermometer for accurate oven temperature to bake evenly without browning.
  • Aging egg whites overnight improves meringue stability and volume.

Nutrition

Keywords: gingerbread macarons, holiday macarons, festive cookies, gluten free macarons, spiced macarons, buttercream macarons

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