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Gingerbread Macarons

Gingerbread Macarons




12-16 Macarons


2 Hours


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  • 100 grams granulated sugar
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams powdered sugar
  • 1/2 teaspoon Fleischmann’s Cornstarch
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Brown food colouring
  • Vanilla buttercream, for filling
  • Melted white chocolate, for drizzling
  • Red & green sprinkles, to finish


Gingerbread Macarons


  1. Line 2 baking sheets with parchment paper. Using a double boiler over low heat whisk together the sugar & egg whites until sugar dissolves, about 2 minutes.
  2. Transfer to the bowl of a stand mixer fitted with the whisk attachment & beat on medium until stiff glossy peaks are formed.
  3. Sift together almond flour, powdered sugar, cornstarch, ginger, cinnamon & nutmeg. Gently fold mixture into the egg whites. Add brown food colouring if desired. Continue folding until batter resembles soft serve ice cream.
  4. Transfer filling to a piping bag fitted with a round piping tip & pipe 1-inch rounds on the prepared baking sheet.
  5. Bang the pans on the counter to release air bubbles & pop any remaining air bubbles with a toothpick.
  6. Let macarons rest at room temperature for a minimum of 30 minutes, or until a skin develops on the outside. Preheat the oven to 310(f) degrees at this time.
  7. Bake for 15 to 20 minutes (one tray at a time), rotating the pan every 5 minutes.
  8. Remove from the oven & let cool for 30 minutes before removing them from the pan.
  9. To the flat side of the macaron add a dollop of buttercream & gently press together a second macaron to form a sandwich.
  10. Drizzle the top with white chocolate & finish with sprinkles.


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