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Gingerbread Macarons

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Festive gingerbread macarons feature spiced almond meringue shells and a creamy gingerbread buttercream filling. These gluten-free treats are perfect for Christmas celebrations, gifting, or cozy afternoons.

Ingredients

Scale
  • 1 cup almond flour (120g), finely ground
  • 1 2/3 cups powdered sugar (200g)
  • 3 large egg whites (100g), room temperature
  • 1/2 cup granulated sugar (100g)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • Brown food coloring gel (optional)
  • 6 tablespoons unsalted butter (85g), softened
  • 1 cup powdered sugar (120g)
  • 2 ounces cream cheese (56g), softened
  • 2 teaspoons blackstrap molasses
  • 1/2 teaspoon ground cinnamon (for filling)
  • 1/4 teaspoon ground ginger (for filling)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (for filling)

Instructions

  1. Prep your ingredients and equipment: Measure everything using a kitchen scale for accuracy. Line two baking sheets with silicone mats or parchment paper.
  2. Sift dry ingredients: Sift almond flour and powdered sugar together into a bowl. Add cinnamon, ginger, and cloves. Whisk well to blend.
  3. Whip the egg whites: In a clean, grease-free mixing bowl, beat egg whites on medium until foamy. Sprinkle in a pinch of salt, then gradually add granulated sugar. Increase speed to high and beat until stiff, glossy peaks form (about 5-6 minutes).
  4. Add food coloring (optional): If using, add brown gel food coloring and beat until evenly distributed.
  5. Fold in dry ingredients: Add half the sifted dry mix to the whipped egg whites. Gently fold with a spatula, then add the rest and continue folding. The batter should be smooth and flow in thick ribbons (do not overmix).
  6. Pipe the shells: Transfer batter to a piping bag fitted with a round tip. Pipe 1½ inch circles onto lined baking sheets, spacing 1 inch apart. Tap baking sheets on the counter to release air bubbles; use a toothpick to pop any stubborn bubbles.
  7. Rest the shells: Let piped macarons sit at room temperature for 30-45 minutes, until the tops feel dry to the touch.
  8. Bake: Preheat oven to 300°F (150°C). Bake one sheet at a time for 13-15 minutes. Shells are done when they’ve risen and don’t jiggle when tapped lightly.
  9. Cool: Remove baking sheets and let shells cool completely before removing from mats.
  10. Make the gingerbread buttercream: In a bowl, beat softened butter and cream cheese until fluffy. Add powdered sugar, molasses, cinnamon, ginger, nutmeg, vanilla, and a pinch of salt. Beat until smooth and creamy (if too thick, add 1 teaspoon milk).
  11. Fill the macarons: Pipe or spoon a dollop of buttercream onto half the shells. Sandwich with remaining shells, pressing gently.
  12. Mature the macarons: Place macarons in an airtight container and refrigerate for at least 24 hours. Bring to room temperature before serving.

Notes

Weigh all ingredients for best results. Clean bowls thoroughly to avoid meringue issues. Rest shells until dry for proper feet. Mature macarons overnight for best flavor and texture. Store in airtight container in fridge for up to 5 days or freeze for up to 1 month.

Nutrition

Keywords: gingerbread macarons, Christmas cookies, holiday dessert, gluten-free, French macarons, gingerbread, festive treats

Find it online: https://atomicbite.com/gingerbread-macarons-recipe-easy-12-step-guide-for-festive-christmas-treats/