Gingerbread Macarons
Gingerbread macarons are a delightful twist on a classic treat, combining the warm flavors of gingerbread cookies into an elegant dessert. Perfect for holiday gatherings or as a sweet family snack.
Ingredients
For the Macaron Shells
- 1 3/4 cups almond flour
- 1 cup powdered sugar
- 1/4 cup molasses
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large egg whites
- 1/4 cup granulated sugar
For the Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup molasses
Instructions
Preparation
- Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a bowl, whisk together almond flour, powdered sugar, cinnamon, ginger, cloves, and salt.
- In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar and whip until stiff peaks form.
- Gently fold the dry ingredients into the egg whites until combined.
- Transfer the mixture to a piping bag and pipe small rounds onto the prepared baking sheets.
- Let the macarons sit for 30-60 minutes to develop a skin.
Baking
- Bake for 15-20 minutes until they don’t stick to the parchment. Cool completely.
Filling
- For the filling, beat together softened butter, powdered sugar, and molasses until smooth.
- Pipe the molasses buttercream onto half of the cooled macarons and top with the other half.
Notes
Store in an airtight container in the refrigerator. They can last for about a week. For longer storage, freeze the unfilled shells and assemble them when ready to serve. Let them thaw in the fridge, then bring to room temperature before serving.