Gingerbread Macarons
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Gingerbread Macarons filled with gingerbread ganache. They are made without any food coloring. If you like gingerbread cookies, then you have to make these macarons. They are loaded with winter spices in the shells and the filling. They are perfect for the Holiday season!
Why You’ll Love This Recipe
- If you do not want to make shaped Gingerbread Man Macarons, then this recipe is for you.
- These macarons are perfect for the Holiday season. Check also Cranberry Macarons.
- These macarons taste delicious.
How to make this recipe
- Bake macaron shells. For this recipe, I used a basic French meringue recipe. I also have an online video lesson on how to make macaron shells using the No rest method.
- Make gingerbread ganache.
- Assemble macarons.
How to make Gingerbread Ganache
Place white chocolate into a plastic cup or bowl and semi-melt in the microwave using 20-second intervals. In the small saucepan, add heavy cream, cinnamon, ginger, nutmeg, allspice, and cloves. Mix with the spatula or whisk. Warm up the heavy cream mixture over medium heat. Do not boil! Pour hot, heavy cream mixture over the melted chocolate in 3 parts. Use a spatula to mix fast and press down. Emulsify with an immersion blender. The ganache should be smooth. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Let the ganache set in the fridge for 6-8 hours or overnight. When ready to assemble macarons, check the ganache for pipping consistency by pressing with your fingers the plastic wrap. Remove plastic wrap and transfer the ganache into a pastry bag with a round pipping tip.
How to assemble
Macaron shells and ganache can be made a day ahead. When you are ready to assemble, make sure you have everything ready. Ganache should be pipped consistently and placed in the pipping bag with a round pipping tip. Place paired macaron shells on the countertop or baking sheet pan. On the one flat side of the macaron shell pipe ganache. Sandwich with another macaron shell. Make sure the ganache is not coming out from the sides of the macarons. Repeat with other shells. Place filling macarons into an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
Recipe FAQs
Store filled macarons in the airtight container on the fridge for 2-3 days.
Yes, you can freeze macarons with this filling in an airtight container for up to 6 months. Perfect for holidays! Defrost macarons by moving them from the freezer to the refrigerator. I would recommend doing this overnight.
There are many reasons for that. The most common are unstable meringue and incorrect oven temperature.
My Latest Video
Expert Tips
- You can add food coloring into shells if you like. I didn’t add, color came from cocoa powder and spices.
- Use good quality white chocolate to make ganache.
- For spices, you can use already premade gingerbread mix. I prefer to make my own.
- Macaron shells can be round or you can pipe them in different shapes. Like Gingerbread Man, for example. Check template in the separate post.
If you make these Gingerbread Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Gingerbread Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 small sauce pan
Ingredients
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 Tbsp cocoa powder
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
Gingerbread Ganache
- 300 gr white chocolate
- 100 ml heavy cream
- ⅛ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
Instructions
How to make macaron shells
- In the mixing bowl, sift together almond flour, powdered sugar, cocoa powder, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
How to make Gingerbread Ganache
- Place white chocolate into a plastic cup or bowl and semi-melt in the microwave using 20-second intervals.
- In the small saucepan, add heavy cream, cinnamon, ginger, nutmeg, allspice, and cloves. Mix with the spatula or whisk.
- Warm up the heavy cream mixture over medium heat. Do not boil.
- Pour hot heavy cream mixture over the melted chocolate in 3 parts. Use a spatula to mix fast and press down. Emulsify with an immersion blender. The ganache should be smooth.
- Transfer the ganache into a flat container and cover it with plastic wrap "to contact."
- Let the ganache set in the fridge for 6-8 hours or overnight.
- When ready to assemble macarons, check the ganache for pipping consistency by pressing with your fingers plastic wrap.
- Remove plastic wrap and transfer the ganache into a pastry bag with a round pipping tip.
My ganache got rock-hard in the fridge after only 6 hours. How can I get it back to a pipe-able consistency?
Bring the ganache to room temperature. Remove from the fridge to the countertop, keep checking by pressing with your fingers for pipping consistency.
I don’t see the measurement for butter
There is no butter in this recipe.