Print

Gingerbread Dachshund Puppy Macarons

Ingredients

White Macaron Batter

  • 65 grams almond flour
  • 65 grams icing sugar
  • 45 grams granulated sugar
  • 50 grams egg whites

Gingerbread Macaron Batter

  • 65 grams almond flour
  • 65 grams icing sugar
  • 45 grams granulated sugar
  • 50 grams egg whites
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Brown gel colour (Americolor Warm Brown was used here)

Supplies for decorating puppies

  • White gel colour
  • Edible pen in black
  • Fine tipped brush
  • Pink lustre dust
  • Christmas holiday sprinkles
  • White nonpareil sprinkles
  • Scribe tool or a sharp toothpick or skewer
  • Piping bag with fine piping tip

Instructions

White Macaron Batter

  1. Use the ingredients above and follow the instructions in my Best Macaron Recipe  to prepare the macaron batter. Leave meringue uncolored. 

Gingerbread Macaron Batter

  1. Sift the spices along with the almond flour and icing sugar. 

  2. Use the ingredients above and follow the instructions in my Best Macaron Recipe to prepare the macaron batter. 

Piping the Gingerbread Dachshund Puppies

  1. Before starting, watch accompanying video and print out puppy macaron template provided below. 

  2. Using a fine piping tip (ex. Wilton 5), pipe ears with gingerbread macaron batter. Do this for each puppy before moving onto next step. This will give them time to dry and develop a skin. 

  3. Pipe sweater with white macaron batter. Do this for each puppy. 

  4. Add the holly sprinkles or any holiday themed sprinkle you desire onto the surface of the white macaron batter. If the sprinkles are sinking into the batter, wait just a bit longer until a firmer skin forms before adding the sprinkles. But do this before the batter dries completely. 

  5. Pipe the head, neck and back section of the puppy. Give these sections time to develop a skin before piping the legs and tail. It can be a weak skin, whats more more important is that the batter doesn't transfer to your fingers when you touch it. 

  6. Bake macarons for 12-14 min. at 320 F. The timing will vary depending on your oven. Read my oven guide for baking macarons if you are unsure. 

  7. Once the macarons have come out of the oven, let them cool completely before taking off the mat. Be patient! The puppies might break apart at the seams if they are not completely cooled. 

  8. Add a bit of white royal icing in the middle of the break between the sweater and the puppy. 

  9. Before it dries, quickly sprinkle the white nonpareil sprinkles onto the royal icing to create a fluffy sweater effect. 

  10. Use an edible pen to draw in eyes and eyelashes.

  11. Use a tiny dab of white gel colour to add a little "sparkle" to the eyes. 

  12. Use a fine brush to add a bit of pink lustre dust to the cheeks. 

  13. Use black royal icing to fill in the shape of the ears and nose. Make an outline of the ears, then fill in with more royal icing. Use a scribe tool or skewer to smooth out the icing. 

  14. With the royal icing, draw in a small swirl for the tail. 

  15. Let royal icing dry completely before assembling with filling and packaging. This may take a minimum of 8 hours. 

Recipe Notes