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Gingerbread Macarons

Gingerbread macarons pair crisp, spiced shells with a smooth white chocolate ganache filling. Let them mature in the refrigerator for at least 12 hours for their signature tender texture.
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Prep Time 45 minutes
Cook Time 30 minutes
Resting and chilling 13 hours 32 minutes
Total Time 14 hours 47 minutes
Servings: 20 servings
Course: Dessert
Cuisine: French
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 4 oz blanched almond flour by weight
  • 4 oz confectioners' sugar by weight
  • 1 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.125 tsp ground cloves
  • 2.5 oz egg whites at room temperature (about 5 tablespoons)
  • 2.5 oz granulated sugar by weight
For the ganache
  • 6 oz white chocolate finely chopped
  • 3 tbsp heavy cream
  • 1 tsp molasses unsulphured

Equipment

  • 2 12x17-inch baking sheets
  • 1 food processor
  • 1 electric mixer

Method
 

Make the shells
  1. Heat the oven to 300°F.
  2. Line two 12x17-inch baking sheets with parchment paper.
  3. Pulse the almond flour, confectioners' sugar, ginger, cinnamon, and cloves in a food processor until fine.
  4. Sift the dry mixture into a bowl, then pulse and sift any coarse bits again.
  5. Beat the egg whites in a clean, dry bowl with an electric mixer on medium speed until foamy.
  6. Gradually add the granulated sugar and beat on medium-high until stiff, glossy peaks form.
  7. Fold the dry mixture into the meringue in three additions until the batter falls in a thick ribbon and the ribbon sinks back in about 10 to 15 seconds.
  8. Transfer the batter to a piping bag fitted with a 1/2-inch round tip.
  9. Pipe 1 1/2-inch rounds about 1 inch apart on the prepared sheets.
  10. Tap each sheet firmly on the counter and pop visible bubbles with a toothpick.
  11. Let the shells stand for 30 to 60 minutes, until their tops feel dry and are no longer tacky.
  12. Bake the sheets one at a time at 300°F for 14 to 16 minutes, until the tops are set and do not shift when gently touched.
  13. Rotate each sheet halfway through baking.
  14. Cool the shells completely on the sheets, about 20 minutes.
  15. Carefully peel the cooled shells off the parchment.
Make the ganache
  1. Put the white chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan until steaming with small bubbles at the edge.
  3. Pour the cream over the chocolate and let stand for 2 minutes.
  4. Stir the mixture until smooth, then stir in the molasses.
  5. Refrigerate for 20 to 30 minutes, stirring every 10 minutes, until thick enough to pipe.
Assemble the macarons
  1. Pair the shells by size.
  2. Pipe about 1 teaspoon of ganache onto the flat side of half of the shells.
  3. Sandwich with the remaining shells.
  4. Refrigerate in an airtight container for at least 12 hours.
  5. Bring to room temperature for about 20 minutes before serving.

Notes

For smooth shells, sift the dry mixture well and pipe rounds of an even size. Refrigerate in an airtight container for up to 5 days; freezing is suitable for up to 1 month. For a dairy-free variation, use dairy-free white chocolate and coconut cream in the ganache.