Gingerbread Macarons
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 in the filling. They are perfect for Holiday season!
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How to make Gingerbread Macarons
- Bake macaron shells. For this recipe I used basic French meringue recipe. I also have online video lesson how to make macarons shells using No rest method.
- Make gingerbread ganache.
- Assemble macarons.
How to make Gingerbread Ganache
Place white chocolate into plastic cup or bowl and semi melt in the microwave using 20 seconds intervals. In the small saucepan add heavy cream, cinnamon, ginger, nutmeg, allspice and cloves. Mix with the spatula or whisk. Warm up heavy cream mixture over medium heat. Do not boil! Pour hot heavy cream mixture over melted chocolate in 3 parts. Use spatula to mix fast and pressing down. Emulsify with hand blender. Ganache should be smooth. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Let ganache set in the fridge for 6-8 hours or overnight. When ready to assemble macarons, check ganache for pipping consistency by pressing with your fingers the plastic wrap. Remove plastic wrap and transfer ganache into pipping bag with round pipping tip.
How to assemble Gingerbread Macarons
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 pipping consistency and placed in the pipping bag with round pipping tip. Place paired macaron shells on the countertop or baking sheet pan. On the one flat side of macaron shell pipe ganache. Sandwich with another macaron shell. Make sure ganache in not coming out from the sides of macarons. Repeat with other shells. Place filling macarons into airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
How to store
Store filled macarons in the airtight container on the fridge for 2-3 days. You can also freeze macarons with this filling in airtight container for up to 6 months. Perfect for holidays! Defrost macarons by moving them from the freezer to refrigerator. I would recommend doing this overnight.
Tips for making Gingerbread Macarons
- 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 the different shape. 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! Check also other recipes:
Gingerbread Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 emulsify blender
- 1 small sauce pan
Ingredients
Macaron shells
- 125 gr almond flour (1 cup)
- 125 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 stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) 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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to make Gingerbread Ganache
- Place white chocolate into plastic cup or bowl and semi melt in the microwave using 20 seconds intervals.
- In the small saucepan add heavy cream, cinnamon, ginger, nutmeg, allspice and cloves. Mix with the spatula or whisk.
- Warm up heavy cream mixture over medium heat. Do not boil.
- Pour hot heavy cream mixture over melted chocolate in 3 parts. Use spatula to mix fast and pressing down. Emulsify with hand blender. Ganache should be smooth.
- Transfer ganache into flat container and cover with plastic wrap "to contact".
- Let ganache set in the fridge for 6-8 hours or overnight.
- When ready to assemble macarons, check ganache for pipping consistency by pressing with fingers plastic wrap.
- Remove plastic wrap and transfer ganache into pipping bag with round pipping tip.