Gingerbread Man Macarons
This post may contain affiliate links.
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 would be making Gingerbread Man Macarons for the 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 a great addition to your Holiday Macarons box.
Table of Contents
Why You’ll Love This Recipe
- These shaped macarons are fun to make. Check also Turkey Macarons or Heart Shaped Macarons.
- Macarons are gluten-free cookies and taste delicious. Check also Mango and Raspberry Lemon Macarons.
- Macarons with this filling are great for freezing. Try Chocolate Mousse Cake.
Ingredients note
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature.
- Gingerbread Spice: Use store-bought or homemade.
- White chocolate: Use good-quality chocolate.
- Heavy cream: Do not use milk or half and half.
- Glucose Syrup: Can be replaced with inverted sugar, corn syrup, or honey.
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 This Recipe
- Download and print template.
- Bake macaron shells look like gingerbread man using template. I used my basic French Meringue recipe to make shells. If you prefer Italian meringue, I have that recipe too. I also have online video lesson how to make macaron shells using NO rest method.
- 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 the top shell of the macaron with white Royal icing. You can also make Homemade Gingerbread Spice Mix and use it in this recipe.
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 a hand blender.
- Pour ganache into a glass container and cover it with plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours or overnight.
- Transfer into a pastry pipping bag fitted with a round tip.
How to Pipe Gingerbread Man Macarons
Pipe circle, following the template.
Then pipe the left arm to the center.
Pipe right arm to the center.
Pipe the left leg to the center.
Right leg to the center.
Top the baking tray with the mat a few times to remove bubbles.
Let Gingerbread Man Macarons rest on the countertop for 15-30 minutes. Macarons are ready to bake when no batter sticks to your finger after you touch them. Bake Macarons in the preheated oven to 300°F for 14-16 minutes. Let the macarons cool to room temperature on the baking mat, then remove and pair with similar sizes.
How to Assemble
Find two similar-sized macaron shells. Pipe gingerbread ganache on one flat side of the macaron shell. Sandwich the macaron with the other shell and press lightly. Make sure there is no ganache coming out. Decorate with white royal icing on top of the macaron to look like a gingerbread man. Place filled macarons in an airtight container and let them mature for 12- 24 hours or overnight in the fridge. Macarons need to mature before you can enjoy them.
Expert Tips
- Choose a recipe and read it first a few times.
- Experiment with this recipe as many times as you need to find the perfect temperature for your oven.
- Make notes of what works and what doesn’t work for your oven.
- Get an oven thermometer.
- Do not give up!
My Latest Video
More Recipes You’ll Love
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!
Recipe
Gingerbread Man Macarons
Equipment
- 1 Gingerbread Man macarons template
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 2 pastry bag
- 1 round pipping tip
Ingredients
Gingerbread Ganache
- 300 gr white chocolate
- 100 ml heavy cream
- 20 gr glucose syrup
- 5 gr (1 teaspoon) gingerbread spice
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)
- 3 gr gingerbread spice
Instructions
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 piping bag fitted with a round tip.
How to Make Macaron Shells
- Download and print template.
- In the mixing bowl, sift together almond flour, powdered sugar, and gingerbread spice. 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. Add red food coloring. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
- Add dry ingredients 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 Gingerbread Man macaron shells on the baking mat.
- Top baking sheet pan with piped 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 275°F (134°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 them 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 Assemble Gingerbread Man Macarons
- Pipe gingerbread ganache on one flat side of the macaron shell.
- Sandwich with the other shell and press lightly.
- Decorate with white royal icing on the top shell of the macaron.
- Place filled macrons in an airtight container and let them mature for 12-24 hours or overnight in the fridge before eating.
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