Description
Delicate gingerbread macarons with crisp shells and a soft, chewy interior, filled with a rich molasses buttercream.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1 1/4 cups powdered sugar
- 1/4 cup granulated sugar
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Pinch of salt
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar (for buttercream)
- 1/4 cup molasses
- 1 teaspoon vanilla extract (for buttercream)
- 1/2 teaspoon ground cinnamon (for buttercream)
Instructions
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
- Sift together the almond flour, powdered sugar, and spices in a bowl.
- Beat the egg whites and cream of tartar until soft peaks form, gradually adding granulated sugar until glossy and stiff peaks form.
- Fold the almond flour mixture into the egg whites gently until just combined.
- Transfer the batter to a piping bag and pipe small rounds onto the baking sheets.
- Let the macarons sit at room temperature for 30-60 minutes until they form a skin.
- Bake for 15-20 minutes until set and crisp.
- Allow to cool completely on the baking sheets.
- For the buttercream, beat the softened butter until creamy, then add molasses, vanilla, and gradually mix in powdered sugar.
- Pipe the buttercream onto half of the macaron shells and sandwich with the other halves.
- Allow to set for a few hours before serving.
Notes
Use aged egg whites for a more stable meringue and leave enough space between macarons when piping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg