Gingerbread Man Macarons
These Gingerbread Man Macarons are filled with gingerbread ganache. They will be a great addition to your holiday cookie box.
Servings: 24 macarons
Calories: 158kcal
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.
Video
Notes
Get all ingredients and tools ready before baking.
Download and print the template. Place template under baking mat.
Measure all ingredients by weight using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 21mg | Potassium: 49mg | Fiber: 1g | Sugar: 18g | Vitamin A: 66IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 0.3mg
