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Gingerbread Macarons
Experience a delightful twist on a classic French delicacy with these Gingerbread Macarons. Each bite offers a harmonious blend of festive spices and a creamy, rich filling. The macaron shells carry a hint of ginger and cinnamon, perfectly complementing the gingerbread-inspired filling. This recipe is a lovely way to bring the heart-warming flavours of the holiday season into your kitchen, any time of year.
Ingredients
- Vanilla extract
- 1 teaspoon
- Powdered sugar
- 1 3/4 cups, divided
- Molasses
- 1 tablespoon
- Unsalted butter
- 1/4 cup, softened
- Cream cheese
- 1/2 cup, softened
- Granulated sugar
- 1/4 cup
- Egg whites
- 3 large
- Ground cinnamon
- 1/2 teaspoon
- Ground ginger
- 1/2 teaspoon
- Almond flour
- 1 1/2 cups
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In your food processor, combine 1 1/2 cups almond flour, 1 cup of powdered sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. Process until the mixture is finely ground.
- In a separate, large bowl, whip 3 large egg whites until soft peaks form. Gradually add in 1/4 cup of granulated sugar, continuing to beat until stiff peaks form.
- Gently fold the almond flour mixture into the whipped egg whites. Continue folding until the batter is smooth and shiny.
- Transfer the batter to a piping bag and pipe small circles onto your prepared baking sheets. Allow the piped batter to rest at room temperature for approximately 30 minutes.
- Bake the macarons in the preheated oven for 15 minutes, then allow to cool completely.
- While the macarons are cooling, prepare the filling. In a medium bowl, beat together 1/2 cup softened cream cheese and 1/4 cup softened unsalted butter until smooth. Gradually add in 1 tablespoon molasses, the remaining 3/4 cup of powdered sugar, and 1 teaspoon vanilla extract. Beat until the mixture is creamy and well combined.
- Once the macarons are cool, pipe the gingerbread filling onto half of the macaron shells. Gently sandwich together with the remaining shells.
Tips
- Make sure your egg whites are at room temperature before beating them. This will ensure they reach their full volume.
- Be gentle when folding the almond flour mixture into the egg whites. Overmixing can deflate the batter and result in flat macarons.
- Let the macarons mature for a day in the fridge before serving. This will allow the flavours to meld together for a more intensified taste.
Dietary Information
Servings: 24 macarons Dish Type: Dessert Prep Time: 30 minutes Rest Time: 30 minutes Cook Time: 15 minutes Calories: 120 Fat: 6g Carbs: 14g Protein: 2g Sodium: 25mg Sugar: 10g
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