Gingerbread Man macarons
As we are getting closer to the end of the year, a lot of baking is happening in our house. My son asked me if I will be making Gingerbread Man macarons for Holidays. And I said: why not? Let’s make them. These Gingerbread Man macarons are filled with gingerbread ganache. They are gluten free cookies and they will be great addition to your holiday cookie box.
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How to make Gingerbread Man Macarons
- Download and print template.
- Bake macaron shells look like gingerbread man using template.
- Make gingerbread ganache.
- Assemble and decorate macarons.
I made gingerbread man template. You are welcome to download and use it too.
For filling I used white chocolate ganache with gingerbread spice from King Arthur Baking Company. I also decorated top shell of macaron with white Royal icing. You can also make Homemade Gingerbread Spice Mix and use in this recipe.
For macarons shells please check French meringue or Italian meringue recipe. There are detailed instructions how to make shells.
Tips for making macarons:
- Choose recipe and read it first a few times.
- Experiment with this recipe as many times as you need to find perfect temperature for your oven.
- Make notes with what works and what doesn’t work for your oven.
- Get oven thermometer.
- Do not give up!
Ingredients for gingerbread ganache:
- White chocolate
- Heavy cream
- Glucose syrup
- Gingerbread Spice
Tip from Marina: If you don’t have gingerbread spice, you can make your own. Mix equal amount of ground ginger, cinnamon, nutmeg, cloves and all spice.
How to make gingerbread ganache
- In a small pot heat up the heavy cream, glucose syrup and gingerbread spice. Do not boil!
- Pour the mixture over the white chocolate and let sit for a few minutes. Stir to combine and emulsify with hand blender.
- Pour ganache into glass container and cover with plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours or overnight.
- Transfer to a pipping bag fitted with a round tip.
How to assemble Gingerbread Man macarons
Find two similar sized macarons shells.
Pipe gingerbread ganache into one of the shells.
Assemble with the other shell.
Decorate with white royal icing top shell of macaron.
Place in an airtight container and let mature for 24 hours or overnight before eating.
If you make these Gingerbread Man Macarons, please make sure to tag me on the social media and leave a rating down below. I would love to see your creations! Here are some of our popular posts you may enjoy:
Gingerbread Man macarons
Equipment
- 1 emulsify blender
- 1 Gingerbread Man macarons template
Ingredients
- 240 gr white chocolate
- 138 gr heavy cream
- 18 gr glucose syrup
- 5 gr (1 teaspoon) gingerbread spice
Instructions
- In a small pot heat up the heavy cream, glucose syrup and gingerbread spice. Do not boil!
- Pour the mixture over the white chocolate and let sit for a few minutes.
- Stir to combine and emulsify with hand blender.
- Pour ganache into glass container and cover with plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours or overnight.
- Transfer to a pipping bag fitted with a round tip.
- Assemble and decorate macarons.
They are so wonderful! Just found your blog and I am so thanful for your recipes. Just wanna ask if it is always necessary to put glucose syrup into ganache creams or is it possible to quit this ingredient or replaceable? Thank you for your answer in advance! Greetings from Hungary!
Thank you!You can replace glucose syrup with honey or heavy cream.
Thank you so much! xoxo