Description
Festive gingerbread-flavored French macarons filled with a smooth and rich vanilla cream, perfect for holiday celebrations.
Ingredients
Scale
-
- 1 cup powdered sugar
- 3/4 cup almond flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Brown food coloring (optional)
- Vanilla Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream
Instructions
- Line two baking sheets with parchment paper or silicone mats.
- In a food processor, pulse together almond flour, powdered sugar, ginger, cinnamon, nutmeg, and cloves. Sift the mixture to remove lumps.
- In a clean bowl, whisk egg whites until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks. Mix in vanilla extract and food coloring if using.
- Fold dry ingredients into the meringue using a spatula until the batter flows like lava and forms ribbons.
- Pipe small circles onto prepared baking sheets. Tap sheets to release air bubbles.
- Let shells rest 30–45 minutes until tops are dry to the touch.
- Bake at 300°F (150°C) for 14–16 minutes. Cool completely before removing from the sheet.
- For the filling: Beat butter until creamy. Add powdered sugar, vanilla, and heavy cream; whip until smooth.
- Pipe vanilla cream onto half the macaron shells and sandwich with remaining shells.
- Refrigerate 24 hours for best texture before serving.
Notes
- Aging egg whites overnight helps achieve better meringue stability.
- Macarons taste best after resting in the fridge for a day.
- Adjust spice levels to customize flavor intensity.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 12g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg