These gingerbread macarons are the perfect festive treat for your holiday baking! Delicate French macaron shells infused with warm spices and filled with rich gingerbread buttercream make these Christmas macarons absolutely irresistible.
Why You’ll Love This Gingerbread Macaron Recipe
Making gingerbread macarons combines the elegance of French pastry with cozy holiday flavors. The macaron shells are perfectly spiced with ginger, cinnamon, allspice, and nutmeg, while the gingerbread buttercream filling adds molasses sweetness that captures the essence of classic gingerbread cookies.
These holiday macarons are ideal for Christmas cookie boxes, festive parties, or as edible gifts. Plus, they can be made ahead and frozen for up to 2 months!
Essential Tips for Perfect Macarons
Before making these spiced macarons, keep these key tips in mind:
Invest in an oven thermometer – This is crucial for macaron success. Home ovens often run hotter or cooler than the dial indicates, and accurate temperature is essential for those perfect feet and smooth tops.
Use a kitchen scale – Measuring ingredients by weight ensures consistency every time you make gingerbread macarons.
Don’t skip the sifting – Sifting almond flour and powdered sugar removes lumps and creates smoother macaron shells.
Master the macaronage – The folding technique is critical. Your batter should flow like lava and form a ribbon that disappears within 10-15 seconds.
Test your batter – Use the figure-8 test: if you can draw several figure eights with the batter falling from your spatula without it breaking, you’re ready to pipe.
Gingerbread Macaron Ingredients
For the Macaron Shells:
- 100g granulated sugar
- 4g egg white powder (optional, helps with stability)
- 100g egg whites (aged at room temperature)
- 105g almond flour
- 105g powdered sugar
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 3g cocoa powder (optional, for deeper color)
- Brown food coloring (gel or powder)
For the Gingerbread Buttercream:
- 170g confectioners’ sugar, sifted
- 56g unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 tsp molasses
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1-2 tbsp milk (if needed)
Optional Decoration:
- White chocolate (for drizzling)
- Christmas sprinkles
How to Make Gingerbread Macarons
Prepare Your Workspace
Preheat your oven to 310°F for at least 30-60 minutes to ensure even temperature. Line two baking sheets with parchment paper or silicone mats. Prepare a piping bag fitted with a 1/4-inch round tip. Wipe all equipment with vinegar to remove any grease.
Make the Macaron Shells
Step 1: Prepare dry ingredients Sift together the almond flour, powdered sugar, and all the spices (ginger, cinnamon, allspice, nutmeg, and cocoa powder if using). This creates smooth gingerbread macarons without any lumps. Set aside.
Step 2: Make Swiss meringue Place a heatproof bowl over simmering water. Add granulated sugar, egg white powder (if using), and egg whites. Whisk until the sugar completely dissolves and the mixture reaches about 120°F. The mixture should feel smooth between your fingers with no sugar granules.
Transfer to a stand mixer bowl. Start whisking on low speed (speed 2) for 30 seconds, then gradually increase to medium. Whip on medium speed until white and fluffy, then increase to medium-high until stiff peaks form. This takes about 13-15 minutes total. The meringue should be glossy with defined peaks.
Step 3: Macaronage (folding technique) Pour the sifted dry ingredients into the meringue. Add brown food coloring at this stage. Gently fold using a J-motion with your spatula, pressing the batter against the bowl sides to deflate.
The batter is ready when it flows like lava and you can draw figure-8s continuously. It should fall off the spatula in a thick ribbon that reincorporates within 10-15 seconds. Don’t overmix, or your gingerbread macarons will spread too much.
Step 4: Pipe the shells Transfer batter to your piping bag. Pipe circles about 1.5 inches in diameter, holding the bag at 90 degrees. After piping, tap the baking sheet firmly against the counter 5-6 times to release air bubbles. Use a toothpick to pop any remaining bubbles.
Step 5: Rest or don’t rest Let piped macarons rest for 20-40 minutes until a skin forms on top and they’re no longer sticky to touch. Alternatively, use the no-rest method if your oven maintains steady temperature (bake immediately).
Step 6: Bake Bake one tray at a time at 310°F for 15-20 minutes. Rotate the tray halfway through if needed. Macarons are done when they have developed feet, are no longer jiggly, and the tops feel firm. Let cool completely before removing from the tray.
Make the Gingerbread Buttercream
Beat softened butter for 1 minute until creamy. Add sifted powdered sugar and mix on low until combined, then beat on medium for 1-2 minutes until fluffy.
Add vanilla extract, molasses, and all the spices (ginger, cinnamon, nutmeg). Beat until smooth. If the buttercream is too stiff, add milk one tablespoon at a time. The consistency should be firm but pipeable.
Assemble Your Gingerbread Macarons
Optional decoration: Drizzle white chocolate on half the macaron shells and top with Christmas sprinkles. Let the chocolate set before assembling.
Match macaron shells by size. Pipe gingerbread buttercream onto the flat side of one shell, then sandwich with another. Gently press together.
Storage and Make-Ahead Tips
Refrigerate assembled gingerbread macarons in an airtight container for 24 hours before serving. This maturation period allows the flavors to meld and the texture to become perfect. They’ll keep in the fridge for up to 1 week.
Freeze these Christmas macarons for up to 2 months in an airtight container. They’re perfect for holiday prep!
Troubleshooting Your Gingerbread Macarons
Hollow macarons: Your meringue was likely over-whipped or your oven temperature was too high.
No feet: Under-mixed batter or oven temperature too low.
Cracked tops: Oven too hot or insufficient resting time.
Spreading macarons: Over-mixed batter. Remember, it’s better to under-mix and test than to over-mix.
Why This Gingerbread Macaron Recipe Works
The combination of warm spices creates authentic gingerbread flavor without overpowering the delicate macaron shells. The Swiss meringue method provides stability, while the spiced buttercream filling delivers that classic holiday taste with molasses and ginger.
These holiday macarons are sophisticated enough for elegant gatherings yet festive enough for casual Christmas parties. The optional white chocolate drizzle and sprinkles add a beautiful finishing touch that makes them perfect for gift-giving.
Gingerbread Macarons
Ingredients
Equipment
Method
- Preheat oven to 310°F. Line two baking sheets with parchment or silicone mats. Prepare a piping bag with a 1/4-inch round tip. Wipe all equipment with vinegar to remove grease.
- Sift together almond flour, powdered sugar, and all spices (ginger, cinnamon, allspice, nutmeg, and cocoa powder if using). Set aside.
- Place granulated sugar, egg white powder (if using), and egg whites in a heatproof bowl over simmering water. Whisk until the sugar dissolves and mixture reaches 120°F. Transfer to a mixer and whip to stiff, glossy peaks (about 13–15 minutes).
- Add dry ingredients and brown food coloring to the meringue. Fold gently until batter flows like lava and ribbons dissolve within 10–15 seconds. Don’t overmix.
- Pipe 1.5-inch circles onto prepared trays. Tap trays on counter 5–6 times to release bubbles. Pop any remaining with a toothpick.
- Let shells rest for 20–40 minutes until a skin forms and they’re not sticky, or bake immediately if using the no-rest method and your oven temperature is stable.
- Bake one tray at a time at 310°F for 15–20 minutes, rotating halfway if needed. Shells are done when they have feet and feel firm. Cool completely before removing.
- Beat softened butter until creamy. Add powdered sugar and beat until fluffy. Mix in vanilla, molasses, and spices. Add milk as needed for desired consistency.
- Optional: Drizzle white chocolate on half of the shells and add sprinkles. Pair shells by size. Pipe buttercream onto one and sandwich with another. Press gently.
- Refrigerate assembled macarons for 24 hours to allow flavors to develop. Store up to 1 week in fridge or freeze up to 2 months.
Notes
• Use an oven thermometer for accuracy — even a small difference affects results.
• Weigh ingredients for precision.
• Sift dry ingredients for smooth shells.
• Perfect the macaronage: batter should flow like lava. Troubleshooting:
• Hollow shells: over-whipped meringue or too hot oven.
• No feet: under-mixed batter or low temperature.
• Cracked tops: too hot oven or insufficient drying.
• Spreading: overmixed batter. Storage:
• Refrigerate for up to 7 days.
• Freeze up to 2 months; thaw overnight in fridge. Serving Suggestion:
Serve chilled or at room temperature as part of a Christmas cookie platter or holiday dessert board.
