Gingerbread Macarons Holiday Treat

These gingerbread macarons bring the cozy warmth of holiday spices into delicate French cookies that are as festive as they are delicious. With crisp shells and a creamy gingerbread buttercream filling, this recipe transforms the familiar flavors of gingerbread into an elegant treat perfect for sharing or gifting.

I first made these for a holiday party, and they quickly became the most requested dessert. The balance of spices and sweet filling always earns compliments.

Ingredients

• Almond flour: one cup provides a fine nutty base and essential for authentic macarons
• Powdered sugar: one and three quarters cups for smooth sweetness and texture
• Ground ginger: half a teaspoon for that sharp, peppery spice that defines gingerbread
• Ground cinnamon: half a teaspoon adds warmth and depth to the flavor
• Ground nutmeg: quarter teaspoon delivers a subtle earthy aroma to enrich the spice blend
• Salt: quarter teaspoon enhances all the spices and balances the sweetness
• Egg whites: three large at room temperature for stable meringue and glossy shells
• Granulated sugar: quarter cup gives structure and sweetness to the meringue
• Vanilla extract: one teaspoon adds a mellow, aromatic touch
• Molasses: one teaspoon gives the classic gingerbread richness and color
• Brown food coloring (optional): one to two teaspoons for a warm gingerbread tone if desired
• For the Buttercream Filling:
• Unsalted butter: half cup softened for smooth, creamy texture and richness
• Powdered sugar: one and a half cups for sweetness and structure
• Vanilla extract: one teaspoon for fragrant warmth
• Molasses: one tablespoon deepens flavor and ties the filling to the shells
• Ground ginger: half teaspoon spices the filling consistently
• Ground cinnamon: half teaspoon complementing spice note
• Pinch of salt: to balance sweetness and enhance flavors
• Heavy cream: one to two tablespoons adjusts the frosting to the perfect spreadable consistency

Instructions

Prepare the Macaron Batter:

Sift together almond flour, powdered sugar, ground ginger, ground cinnamon, nutmeg, and salt to remove lumps and evenly distribute spices. In a clean bowl, whip egg whites on medium speed until foamy. Gradually add granulated sugar and beat until stiff peaks form, about five to seven minutes. Gently fold vanilla extract, molasses, and food coloring into the meringue. Carefully incorporate dry ingredients in three batches, folding slowly to maintain the airiness but mix until the batter flows like lava and can form a figure-eight pattern when lifted with a spatula.

Pipe the Macaron Shells:

Line two baking sheets with parchment or silicone mats. Transfer batter to a piping bag fitted with a round tip. Pipe circles about one and a half inches in diameter spaced evenly apart. Tap the trays gently on the countertop to release trapped air bubbles. Let the piped shells rest at room temperature for 30 to 60 minutes, allowing a thin skin to form on top — this is key to smooth shells and feet development.

Bake the Macaron Shells:

Preheat your oven to three hundred degrees Fahrenheit (one hundred fifty degrees Celsius). Bake for fifteen to eighteen minutes, watching for the macarons to rise and develop feet. Remove and cool completely on the baking sheets before attempting to peel off.

Prepare the Gingerbread Buttercream Filling:

Beat the softened butter until creamy and light. Gradually blend in powdered sugar, then add molasses, vanilla extract, ground ginger, cinnamon, and a pinch of salt. Adjust texture with one to two tablespoons of heavy cream, adding slowly until the filling reaches a spreadable consistency.

Assemble the Macarons:

Match shells in pairs by size for even sandwiches. Pipe or generously spread the gingerbread buttercream onto the flat side of one shell and gently press the matching shell on top. Place finished macarons in an airtight container. Refrigerate for at least twenty-four hours to let the flavors meld together and the texture soften slightly.

Serve:

Before serving, remove the macarons from the fridge and let them sit at room temperature for around thirty minutes to bring out the fullest flavor and ideal texture.

I love the molasses in these macarons because it adds a deep richness you don’t get with just brown sugar or honey. One winter, my kids helped me decorate these, making little festive faces with edible markers — a memory that makes this recipe even more special.

Storage Tips

Store macarons in an airtight container in the fridge for up to one week to keep the shells crisp and filling fresh. They also freeze well for up to one month — thaw in the fridge overnight, then bring to room temperature before serving. Avoid storing macarons at room temperature for more than two days as the filling can soften the shells.

Ingredient Substitutions

If you cannot find almond flour, finely ground hazelnut flour can offer a different but delicious nutty flavor. For a vegan version, aquafaba can replace egg whites though it takes practice to get the right meringue consistency. Use maple syrup or dark corn syrup instead of molasses but the flavor will be milder and less traditional gingerbread.

Serving Suggestions

Pair these macarons with spiced tea or ginger-infused coffee to complement their warmth. Serve as dessert at holiday gatherings nestled beside cranberry sauce or fresh winter berries. They also make beautiful edible gifts when wrapped in cellophane with a holiday ribbon.

These gingerbread macarons are a festive, sophisticated treat perfect for gifting or holiday gatherings.

Your Recipe Questions Answered

→ What ingredients create the macaron shells?

The shells are made from almond flour, powdered sugar, ground ginger, cinnamon, nutmeg, salt, whipped egg whites, granulated sugar, vanilla extract, molasses, and optional food coloring.

→ How do I achieve the perfect macaron batter consistency?

Folding the dry ingredients into whipped egg whites until the batter flows smoothly and forms a figure-eight shape ensures the right consistency for piping.

→ What spices give the buttercream its flavor?

Ground ginger, cinnamon, and molasses add warm, holiday-inspired notes to the buttercream, perfectly complementing the almond shells.

→ How long should assembled macarons rest before serving?

Chilling for at least 24 hours allows flavors to meld harmoniously; serving after resting enhances their taste and texture.

→ Can I customize the macaron colors?

Yes, adding brown food coloring to the batter can achieve a warm gingerbread hue, adding visual appeal to your macarons.