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Gingerbread Macarons Recipe (with Video)

Intermediate, Peanut-free, Fish-free

Discover our Gingerbread Macarons Recipe, a International recipe perfect as a bread recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 12min


- 102 grams icing sugar
- 90 grams Almond flour
- 72 grams Egg whites
- 95 grams Sugar
- 30 ml Water
- 1 tsp Vanilla extract
- 1 tsp Ground ginger
- 1 tsp pumpkin pie spice mix
- 0.5 tsp Cinnamon
Buttercream Ingredients and decoration
- 2 Egg whites
- 150 grams Brown sugar
- 200 grams Butter, browned then refrigerated
- 100 grams Chocolate, semi-sweet and melted
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1. First, whip egg whites. While they are whipping, heat the water and sugar to a temperature of 118 degrees Celsius. In a steady stream while whipping, pour the sugar mixture.
2. Whip egg whites until stiff peak. Sift all the dry ingredients into the bowl, add the vanilla extract and mix gently until the mixture reaches a ribbony stage (about 40 mixes)
3. Transfer to a piping bag and pipe house shapes onto parchment paper. Let rest for about one hour, until the top of the macarons are not sticky to the touch and they are smooth
4. Bake at 330F for about 12 minutes. Let cool before removing from the tray.
5. For the icing, whip the egg whites and sugar in a bowl over a pot of boiling water until the sugar is dissolved. Immediately whip in a stand mixer until they are stiff peak.
6. put the softened brown butter one scoop at a time in the meringue while whipping until they are all completely mixed in.
7. Melt chocolate and put in a piping bag for easy decoration. Decorate one shell from each pair and refrigerate to set.
8. To assemble, pipe the bottom half of the macaron with the buttercream and layer on top the decorated macaron shell. Enjoy!

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