Gingerbread Macaron Shells

🍪 Gingerbread Macaron Shells

Ingredients

• 1 cup (120 g) powdered sugar

• ¾ cup (90 g) finely ground almond flour

• 2 large egg whites (about 60 g), room temperature

• ¼ cup (50 g) granulated sugar

• ½ tsp vanilla extract

• Brown gel food coloring (optional)

Spices

• 1 tsp ground ginger

• ½ tsp ground cinnamon

• ⅛ tsp ground cloves

• 1 tbsp Dutch-process cocoa powder (optional, for classic gingerbread color)

Instructions

1. Prep

   • Line baking sheets with parchment or silicone mats

   • Preheat oven to 300°F (150°C)

2. Dry ingredients

   • Sift together powdered sugar, almond flour, spices, and cocoa

   • Discard any coarse bits (important for smooth shells)

3. Meringue

   • Beat egg whites until foamy

   • Slowly add granulated sugar

   • Beat to stiff, glossy peaks

   • Mix in vanilla and gel coloring

4. Macaronage

   • Fold dry ingredients into meringue in 2–3 additions

   • Batter should flow like lava and form a ribbon that melts back in ~10 seconds

5. Pipe & rest

   • Pipe 1½-inch circles

   • Tap trays firmly to release air bubbles

   • Rest 30–45 minutes, until tops are dry to the touch

6. Bake

   • Bake 15–18 minutes

   • Shells are done when they don’t wobble and have firm feet

   • Cool completely before removing

🍯 Molasses Buttercream Filling

Ingredients

• ½ cup (1 stick) unsalted butter, softened

• 1½ cups powdered sugar

• 2 tbsp unsulphured molasses

• ½ tsp vanilla

• Pinch of salt

• 1–2 tbsp heavy cream or milk

Instructions

1. Beat butter 3–4 minutes until pale and fluffy

2. Add powdered sugar gradually

3. Beat in molasses, vanilla, and salt

4. Add cream as needed for smooth, pipeable texture

🧁 Assemble

• Pair shells by size

• Pipe buttercream onto one shell

• Gently sandwich

• Refrigerate 24 hours before serving (flavor improves!)

⭐ Pro Tips

• Don’t overdo spices — too much dries shells

• Molasses flavor deepens after resting

• Best texture after aging, then serve at room temp

If you want, I can:

• Adjust this for extra-crisp shells

• Convert to Swiss meringue buttercream

• Help with holiday gift packaging