Gingerbread Latte Macarons
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I am sharing another flavor for macarons inspired by a popular Holiday Starbucks drink. These Gingerbread Latte Macarons are filled with a white chocolate ganache infused with gingerbread spices and espresso.
Table of Contents
Why You’ll Love This Recipe
- Macarons taste delicious. Try also Peppermint or Mulled Wine Macarons.
- These macarons are flavored with coffee. Check also the Pumpkin Spice Latte or Coffee Macarons.
- Ganache is smooth and has an amazing texture. Try also Mint Chocolate or Raspberry Macarons.
Ingredients
- Flour: Almond flour.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not “age” egg whites.
- Cream: Heavy cream. Do not substitute with milk or heavy cream.
- Butter: Unsalted butter at room temperature.
- Chocolate: White chocolate.
- Glucose Syrup: You can substitute with inverted sugar or honey.
- Spice: Gingerbread Spice and Espresso powder. I used King Arthur Spices.
- Food color: Gel or powder food color. Make sure you are using water-based food coloring. I use gel from Chefmaster.
- Salt: Used for taste. If you are using salted butter, then you can skip salt in this recipe.
How to Make Gingerbread Latte Macarons
- Make ganache. Ganache can be made a day before assembling macarons.
- Bake macaron shells. I used my Easy Macarons recipe for the shells. Check also the Italian Meringue recipe.
- Assemble macarons.
In the saucepan, mix heavy cream, glucose syrup, and gingerbread spice. Over medium heat, bring the mixture to a boil, but do not boil.
Melt chocolate in the microwave using 2-30 second intervals or using doubel boiler method. Pour the hot mixture over the melted chocolate in three parts, and mix with the spatula.
Emulsify ganache with an immersion blender. Add salt and butter, then emulsify again.
Transfer ganache into the flat container and cover with the plastic wrap “to contact”. Refrigerate for 6-8 hours or overnight. Before filling macarons, bring the ganache to room temperature. Ganache should be soft and easy to pipe.
How to Make French Macarons
Prepare all ingredients and tools. Line two baking sheet pans with a baking mat.
Add egg whites to a clean and dry mixing bowl in a stand mixer. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
Meanwhile, in the other mixing bowl, sift together almond flour, gingerbread spice, and powdered sugar.
When you have a few minutes left on the timer, add gel food coloring.
French meringue on the whisk should be shiny and hold the shape.
Switch to the padel attachment and pulse a few times.
Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes.
Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Assemble Macarons
Pipe ganache on the one flat side of the macaron shell and sandwich with another macaron shell.
Make sure there is no ganache coming out of the macaron. Repeat with the rest of the macarons.
Expert Tips
- Measure all ingredients correctly, using a digital kitchen scale.
- Use good-quality chocolate. Check also White Chocolate Ganache post.
- Make sure to use an immersion blender for the ganache.
Recipe FAQs
Store macarons in an air-tight container in the fridge for 2-3 days.
Yes, freeze filled macarons in the air tight container for up to 6 months.
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Recipe
Gingerbread Latte Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 saucepan
- 2 baking mat
- 2 baking tray
- 2 pastry bag
Ingredients
Gingerbread Latte Ganache
- 300 g white chocolate
- 150 g heavy cream
- 20 g glucose syrup
- 1 tsp gingerbread spice
- ½ tsp espresso powder
- 28 g unsalted butter
- 1 g salt
French Macaron Shells
- 145 g almond flour
- 125 g powdered sugar
- 1 tbsp gingerbread spice
- 100 g egg white
- 105 g powdered sugar
- 1 g brown food coloring
Instructions
How to Make Gingerbread Latte Ganache
- Melt chocolate in the microwave using 2-30 second intervals or using doubel boiler method.
- In the saucepan, mix heavy cream, glucose syrup, and gingerbread spice. Over medium heat, bring the mixture to a boil, but do not boil.
- Pour the hot mixture over the melted chocolate in three parts, and mix with the spatula.
- After that, emulsify with an immersion blender. Add salt and butter, then emulsify again.
- Transfer ganache into the flat container and cover with the plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours or overnight. Before filling macarons, bring the ganache to room temperature. Ganache should be soft and easy to pipe.
How to Make French Macarons
- Prepare all ingredients and tools. Line two baking sheet pans with a baking mat.
- Add egg whites to a clean and dry mixing bowl in a stand mixer. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
- Meanwhile, in the other mixing bowl, sift together almond flour, gingerbread spice, and powdered sugar. When you have a few minutes left on the timer, add gel food coloring.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Assemble Gingerbread Latte Macarons
- Pair macaron shells of similar sizes and place on the countertop or baking tray.
- Transfer ganache to a pastry bag with a round tip.
- Pipe ganache on the one flat side of the macaron shell and sandwich with another macaron shell. Make sure there is no ganache coming out of the macaron. Repeat with the rest of the macarons.
- Place filled macarons to air tight container. Refrigerate macarons for 12-24 hours. Macarons need to be"mature" before you can eat them.
