Gingerbread Macarons

Macs are back!

A few weeks ago, I started training for my new job. A group of new hires, just like myself went to a “sim lab” to be trained on how to properly do our jobs and practice before we went to the clinics and started interacting with patients. The day after Thanksgiving, my fellow PRRs stumbled upon my blog and were looking through everything.

A couple of them came across all the macaron recipes I’ve got on here and not-so-subltely mentioned that they’ve never had a macaron before (WHAT?!). Naturally I told them that was unacceptable and said if I could, I would make them some to bring to our last day the following Monday.

So of course I spent one day that weekend making these festive gingerbread macarons! It was very therapeutic and a good test for the new ovens we have after the kitchen remodel. It worked like a dream!

These might be the best holiday macarons. Both the shells and the filling are filled with the flavours of gingerbread, which is so warm and comforting. Putting them in the fridge overnight really brings out the incredible flavours so I highly recommend holding off on eating them until they’ve had a chance to mature in the fridge. WORTH IT.

I took these to work and to say they were a hit would probably be a little bit of an understatement. I don’t want to toot my own horn or anything but my fellow newbies and our trainers ate them all. There is nothing better than hearing from people that they love what you made, especially people that have never had macarons before.

It was the perfect way to end our two weeks of training together!

Gingerbread Macarons

Yield: about 40 macarons


    For the shells:
  • 200g almond flour
  • 200g powdered sugar
  • 200g sugar
  • 75ml water
  • 160g egg whites (2 x 80g)
  • 2 tsp. ground ginger
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
    For the filling:
  • 200g white chocolate, chopped
  • 1/3 cup + 1 tbsp. heavy whipping cream
  • 1 1/4 tsp. cinnamon
  • 1/8 tsp. cloves
  • 2 tsp. ginger
  • 1/4 tsp. nutmeg
  • 2 tsp. crystallized ginger, finely chopped


  1. Put almond flour, powdered sugar and spices in food processor and process until fine. Sift into a bowl and set aside.
  2. In a saucepan, bring water and sugar to a boil (do not stir). Make sure mixture doesn’t go above 240°F.
  3. In a mixer, gently beat 80g egg whites to soft peaks. When sugar mixture reaches 220°F, increase beater speed. When syrup reaches 240°F remove from heat and pour in a thin stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
  4. While the meringue is beating, combine the sifted ingredients and the remaining 80g egg whites to form an almond paste. If adding colour, add it to the paste before adding meringue.
  5. With a flexible spatula, incorporate 1/3 of the meringue into the almond paste to loosen it up. Then add remaining meringue, carefully working the batter.
  6. Fit a piping bag with a large, round tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms on your countertop and let rest for at least 30 minutes.
  7. Preheat oven to 300°F. Bake for 14 minutes.
    Gingerbread Ganache:
  1. Place white chocolate in a medium size bowl.
  2. Heat heavy cream until just boiling, then pour over the white chocolate. Allow to sit for a couple of minutes then stir until the chocolate is fully melted. Add in the spices and crystallized ginger and stir until combined. Leave it out on the counter, covered with plastic wrap, or in the fridge until it reaches a pipable consistency.
  1. Pair up shells. On one half of each pair, pipe a dollop of gingerbread buttercream. Gently sandwich together.
  2. Refrigerate overnight for the flavours to fully develop.

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