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Easy Gingerbread Macarons with Chocolate Spice Filling

A stack of 3 gingerbread spice macarons and a bunch of macarons on an agate plate.

Easy Gingerbread Macarons for the Christmas Holidays

This very easy gingerbread spice macaron recipe for the winter season was inspired by all the busy moms out there who are baking holiday goodies while taking care of their little ones. Ever since I had Bibi earlier this year, I have really come to appreciate delicious recipes that are easy to execute at the same time. This is especially so during this time of year because there are just so many obligations like Christmas parties, shopping, decorating and the like.

I’m really happy to bring you this new recipe for ginger spice macarons, the filling of which is very easy to prepare. Some of my past gingerbread macaron recipes had more complex filling pairings (like Gingerbread Baileys Cream Macaron or the Gingerbread Baileys Chocolate Macaron) but this one I’m showing you today requires only a few ingredients that you can find easily at the grocery store. What’s more, it can be made with a just few simple steps.

A bunch of gingerbread spice macarons amongst a variety of kitchen utensils and plates with gold trim.

Gingerbread Spice Subsititutes

The shells for these gingerbread spice macarons are infused with classic gingerbread spices of cinnamon, ginger, nutmeg and cloves. The first 3 spices are commonly found in most home spice racks because they are often used in a variety of recipes. If you don’t have them yet, it’s worth investing in. However, if you would rather not buy a few bottles of spices that you might not use again, you can substitute all the spices in the recipe with an equal amount of a manufacturer’s Gingerbread spice blend like the one I’ve linked below. Lastly, if you have all three spices except for cloves, you can also substitute it with allspice or cinnamon.

Bird's eye view of many gingerbread macarons on an agate plate trimmed with gold. Plates of of spice and sugar flank the sides.

White Chocolate “Ganache” at Room Temperature

Besides being very delicious – think sweet with aromatic spices that warm you up during the winter season – this filling is a great pick for macarons that need to be left out at room temperature during a holiday party or get-together. I found this filling to be very stable at room temperature. I even experimented with keeping them out overnight (although, I don’t advise you to do this for food safety reasons) and the filling didn’t stick to my fingers. All in all, it’s a scrumptious and hardy macaron filling that you can use for macarons that you’ll need to travel with during the holiday season.

I’m looking forward to my first Christmas with Bibi and I’m working hard to prepare for it. Please join us for some behind-the-scenes look at our holiday prep and our life in Vancouver on our Instagram accounts: IndulgeWithBibi and IndulgeWithMimi. I wish you a very productive run-up to the festive winter season too. Let me know if you have any questions or comments below.

XOXO,
Mimi

A stack of 3 gingerbread spice macarons on an agate plate.

Gingerbread Spice Macarons

Yield: 12 macarons
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Gingerbread macarons packed full of winter spices of ginger, cinnamon, nutmeg and cloves. The filling is an easy gingerbread spice white chocolate "ganache". Wrap them up for Christmas gifts or serve them at your next winter holiday party.

Ingredients

Gingerbread Macaron Shells

  • 62 grams icing sugar
  • 60 grams almond flour
  • 50 grams granulated sugar
  • 45 grams aged egg whites (measure before aging)
  • 1/8 tsp cream of tartar (see Note 1)
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves

Gingerbread Spice Macaron Filling

  • 130 grams white baking chocolate
  • 65 grams heavy cream
  • 10 grams room temperature butter
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp nutmeg
  • a few drops of vanilla extract (optional)

Instructions

Gingerbread Macaron Shell Instructions

  1. Set aged egg whites out at room temperature. 
  2. Print out free macaron template in the Subscriber's Only Area.
  3. Pulse almond flour, icing sugar, and spices together in a food processor. 
  4. Sift dry ingredients. Discard big pieces of almond that can't be sifted. 
  5. IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker. 
  6. With the balloon whisk attached, whip the room temperature egg whites on low-medium speed. 
  7. Add cream of tartar when it becomes foamy.
  8. Turn up the speed to medium. 
  9. Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
  10. Turn the speed up to medium-high and whip until stiff peaks. Read: How to Make Meringue for Macarons
  11. Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency. Use the "Figure 8" test to determine when to stop folding. READ How to Fold Macaron Batter.
  12. Transfer batter into piping bag fitted with a round piping tip. 
  13. On parchment paper or silicone mats, pipe the round macaron shells.
  14. Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking. 
  15. Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure. 
  16. Macaron shells are done when they no longer wiggle and the feet doesn't indent when gently nudged.
  17. Once baked, let cool completely before removing from the baking mat/parchment paper.

Instructions for Gingerbread Spice Macaron Filling

  1. Set butter out at room temperature.
  2. Chop up chocolate into slivers.
  3. In a small sauce pan on medium heat, heat up cream with all the spices. Stir to combine. Once steam and a few bubbles appear, take off heat. Do not let boil.
  4. Pour hot cream over chocolate. Let sit for 1 minute.
  5. Stir to combine.
  6. Add butter and incorporate.
  7. Add a few drops of vanilla extract if desired.
  8. Let cool.
  9. Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface.
  10. Place in fridge to firm up slightly for piping. Do not let harden or it will become too hard for piping.
  11. Transfer to a piping bag fitted with a round tip. (e.g. #10)

Assembly

  1. Find two similar sized macaron shells.
  2. Pipe a dollop of gingerbread filling onto one of the shells.
  3. Assemble with the other shell.
  4. Place in an airtight container and let mature for 24 hours before eating.

Notes

1. Cream of tartar can be found in the spice area of the baking aisle at most grocery stores. It can be substituted with twice the amount of lemon juice.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 164Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 8mgSodium 16mgCarbohydrates 14gFiber 3gSugar 10gProtein 3g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: french / Category: Macaron Recipes
A stack of gingerbread spice macarons on an agate place set in front of a bowl, gold shakers and a candle and behind a plate of spice.

Comments

    • Hi Miya,

      There is no need to add additional colour to these but if you prefer them to have a darker brown color, then add the gel colour to the meringue after it gets to soft peaks but before it reach stiff peaks.

      XOXO, Mimi

      Reply

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