Description
Warm, spiced, and elegantly crisp, these Gingerbread Macarons turn classic holiday flavors into a melt-in-your-mouth treat everyone will love. Perfect for gifting, parties, or cozy nights by the fire.
Ingredients
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1 cup (100 g) almond flour, finely ground
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1 ¾ cup (200 g) powdered sugar
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3 large egg whites, room temperature
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¼ cup (50 g) granulated sugar
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1 tsp ground ginger
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp salt
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1 tsp molasses
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½ tsp vanilla extract
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½ cup (115 g) unsalted butter, softened
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1 cup (120 g) powdered sugar for filling
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1 tsp ground ginger for filling
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2 tsp heavy cream
Instructions
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Sift almond flour and powdered sugar with spices and salt.
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Whip egg whites until frothy, gradually add sugar until stiff peaks form, then fold in molasses and vanilla.
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Fold dry ingredients into meringue using macaronage technique until mixture flows like lava.
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Pipe 1.5-inch circles onto parchment-lined trays, tap to release bubbles.
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Let shells rest 30–60 minutes until a skin forms.
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Bake at 300°F (150°C) for 15–18 minutes.
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Cream butter, add powdered sugar, ginger, and cream to make filling.
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Sandwich shells with filling and refrigerate 24 hours before serving.