Gingerbread Macarons with Vanilla Cream Filling
Delicate gingerbread-spiced macarons paired with a silky vanilla filling, offering a refined and seasonal twist on the classic French confection.
Why You’ll Love This Recipe
These macarons combine the elegance of French pastry with comforting holiday spices. Their crisp shells, chewy centres, and creamy filling provide sophisticated texture contrast. They are a luxurious dessert suitable for gifting or elevating a holiday dessert table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• almond flour
• powdered sugar
• egg whites
• granulated sugar
• gingerbread spices (ginger, cinnamon, nutmeg, cloves)
• brown sugar
• vanilla extract
• unsalted butter
• cream cheese or heavy cream (for filling)
Directions
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Sift almond flour and powdered sugar together.
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Whip egg whites until soft peaks form, then add granulated sugar to achieve stiff peaks.
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Fold dry ingredients into the meringue using proper macaronage technique.
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Pipe batter into uniform rounds and rest until tops form a skin.
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Bake until shells rise with feet and are firm to the touch.
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Prepare the vanilla filling by creaming butter with sugar and vanilla, then blending until smooth.
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Pair shells by size, pipe filling, and sandwich together.
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Mature in the refrigerator for optimal texture.
Servings and Timing
• Servings: 20–24 macarons
• Prep Time: 40 minutes
• Bake Time: 12–14 minutes
• Maturing Time: 24 hours
• Total Time: approximately 26 hours
Variations
• Replace vanilla filling with cream cheese frosting.
• Add caramel drizzle before sandwiching.
• Incorporate orange zest for a citrus-spiced profile.
Storage/Reheating
Refrigerate in an airtight container for up to 5 days. Freeze up to 2 months. Bring to room temperature before serving.
FAQs
Why did my macarons crack?
Insufficient drying time or an oven that is too hot can cause cracking.
Can I skip maturing them?
Maturing improves texture; skipping reduces quality.
How do I avoid hollow shells?
Ensure proper mixing and accurate oven temperature.
Can I colour the shells?
Yes, gel food colouring is recommended.
Why are my shells lops
PrintGingerbread Macarons with Vanilla Cream Filling
Festive gingerbread-flavored French macarons filled with a smooth and rich vanilla cream, perfect for holiday celebrations.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins + resting
- Yield: 20–24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
-
- 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
Keywords: gingerbread macarons, Christmas macarons, vanilla cream filling, holiday cookies
ided?
Uneven piping or airflow can cause imbalance.
Can I use store-bought almond flour?
Yes, but choose finely ground varieties.
Can I freeze unfilled shells?
Yes, they freeze well.
Why are my shells sticky?
Undercooking may be the cause; extend bake time slightly.
Can I use liquid flavours?
Use sparingly to avoid altering batter consistency.
Are macarons difficult for beginners?
They require precision but are manageable with practice.
Conclusion
These Gingerbread Macarons provide a refined, festive treat with beautifully balanced spice and delicate texture, ideal for sophisticated holiday celebrations.
