Gingerbread Macarons with Cream Cheese Buttercream Recipe
Gingerbread macarons are delicious and perfect for Winter. They basically taste like holiday cheer. Make these ahead of time for your holiday party or as a gift for your friends & family!
Tips for Making Macarons
They taste the best after they have been in the fridge for about two days. You’ll get the crunchy shell with a chewy center. I’m telling you it’s *chef’s kiss*
Use a scale to measure out your ingredients so that your batter comes out the right consistency. Macarons can be finnicky so starting out with a good base is important. Trust me, you don’t want to spend all that time making these macarons and they don’t turn out right! I found a cheap culinary scale at Marshall’s for like $10 and it works perfectly. Here’s a culinary scale with good reviews on Amazon.
If you make this recipe please tag me on Instagram or comment below on how they turned out!
What macaron flavor should we make next?
Gingerbread Macaron with Cream Cheese Buttercream
Equipment
- Standing mixer
- Baking sheet pan
- Parchment paper
- Macaron sizing silicone mat optional
- Piping bag or ziploc bag
- Culinary scale
Ingredients
Gingerbread Macaron Shells
- 100 g egg white
- 140 g almond flour
- 130 g confectioner's sugar
- 90 g granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- food coloring
Cream Cheese Buttercream
- 8 oz pack of cream cheese room temp
- 1/2 cup butter room temp
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 cup confectioner's sugar
Instructions
Gingerbread Macaron Shells
- Weigh out egg whites and place in the fridge
- Weigh out almond flour and confectioner’s sugar into the food processor and set to puree. Add gingerbread spice mix and puree again.
- Sift dry ingredients into a bowl.
- Add egg white to standing mixer bowl with whisk attachment. Mix on high and add cream of tartar when it gets frothy.
- Slowly add granulated sugar.
- Whisk egg white until it has soft peaks. Add vanilla extract and food coloring here.
- Continue to whip until there are stiff peaks in your meringue.
- Fold your dry ingredients mix (almond flour, confectioner's sugar, gingerbread spice) into the meringue.
- Once all the mix is added to the meringue push up the sides to remove air bubble. Consistency should get thinner so the mixture is droopy.
- When the mix can make a figure-8 put it into a piping bag.
- Pipe onto parchment paper or silicone mat. Smash the tray on a table to release air bubbles.
- Let the macaron shells sit for 40 min.
- Bake at 300°F for 20 min. Flip at 10 min to get an even bake.
- Let's the macaron shells rest at room temperature then pipe your buttercream on the macaron shells.
Cream Cheese Buttercream
- Add room temperature cream cheese and buttercream to the standing mixer with paddle attachment. Mix on high
- Add vanilla extract and salt when it starts to blend.
- Slowly add confectioner's sugar. Continue to blend on high until smooth.
