Gingerbread macarons

Total time: 1hr 58m
Preparation Time: 40m

For 30 piece

Nutritional Information

Contains 71 Kcal, 1g Protein, 6g Carbohydrates, 5g Fat


  • Macarons
  • 2 pinches baking powder
  • 100 g shelled ground almonds
  • 0.5 tsp gingerbread spice
  • 150 g finest sugar, 3 tbsp set aside
  • 0.5 tsp cocoa powder
  • 2 fresh egg whites (60 g)
  • 1 pinch salt
  • Filling
  • 100 g butter, soft
  • 0.5 tsp gingerbread spice
  • 2 tbsp finest sugar
  • 0.25 tsp sea salt

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  • Macarons

    In a food processor, blitz the almonds with all the other ingredients up to and including the cocoa powder.
  • Beat the egg whites with the salt until stiff. Add the reserved sugar and continue beating until the egg whites turn glossy. Sieve the almond mixture over the egg whites and carefully stir in. Transfer the mixture to a piping bag with a smooth nozzle (approx. 9 mm in diameter), pipe approx. 60 small mounds (each approx. 2.5 cm in diameter) onto two baking trays lined with baking paper. Gently flatten the peaks a with a wet finger.
  • To bake

    Approx. 18 mins. in an oven preheated to 130°C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
  • Filling

    Beat the butter, sugar, gingerbread spice and fleur de sel for approx. 2 mins. using the whisk on a hand mixer. Spoon the butter cream into a piping bag with a smooth nozzle (approx. 9 mm in diameter). Turn over half of the macarons, pipe a little filling on each. Place the remaining macarons on top, press down gently, cover and chill for approx. 1 hr.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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