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Gingerbread Macarons with Vanilla Cream Filling

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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

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In a food processor, pulse together almond flour, powdered sugar, ginger, cinnamon, nutmeg, and cloves. Sift the mixture to remove lumps.
  3. 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.
  4. Fold dry ingredients into the meringue using a spatula until the batter flows like lava and forms ribbons.
  5. Pipe small circles onto prepared baking sheets. Tap sheets to release air bubbles.
  6. Let shells rest 30–45 minutes until tops are dry to the touch.
  7. Bake at 300°F (150°C) for 14–16 minutes. Cool completely before removing from the sheet.
  8. For the filling: Beat butter until creamy. Add powdered sugar, vanilla, and heavy cream; whip until smooth.
  9. Pipe vanilla cream onto half the macaron shells and sandwich with remaining shells.
  10. 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

Find it online: https://tastyera.com/gingerbread-macarons-with-vanilla-cream-filling/