Gingerbread Macarons Filling (Printable Version)

Festive macarons infused with gingerbread spices and creamy white chocolate filling, perfect for holiday treats.

# Ingredients Required:

→ Dry Ingredients

01 - 137 grams superfine almond flour
02 - 117 grams confectioners' sugar
03 - 1 teaspoon ground cinnamon
04 - 0.5 teaspoon ground ginger
05 - 0.5 teaspoon ground cloves

→ Meringue

06 - 100 grams egg whites (approximately 3 large eggs)
07 - 110 grams superfine white sugar
08 - 1-2 teaspoons brown gel food coloring

→ Filling

09 - 57 grams white chocolate, melted
10 - 113 grams unsalted butter, softened
11 - 220 grams confectioners' sugar
12 - 1 tablespoon molasses
13 - 1 teaspoon vanilla extract
14 - 2 tablespoons gingerbread men sprinkles

# Guide to Cooking:

01 - Line a baking sheet with a silicone baking mat.
02 - Sift almond flour and confectioners' sugar together. Whisk in ground cinnamon, ginger, and cloves until uniformly blended.
03 - Beat egg whites until soft peaks form. Gradually incorporate superfine white sugar while continuing to beat until stiff peaks develop. Add brown gel food coloring and mix evenly.
04 - Sift the dry spice and flour mixture into the meringue. Gently fold together until the batter flows off the spatula in ribbons without overmixing.
05 - Pipe rounds measuring 2.5 to 3.8 cm in diameter onto the prepared baking sheet.
06 - Tap the baking sheet firmly against the counter to eliminate air bubbles.
07 - Allow the piped shells to rest at room temperature for 8 minutes to 1 hour until a dry skin forms on the surface.
08 - Preheat oven to 150°C.
09 - Bake the shells for 15 to 20 minutes until firm to the touch.
10 - Remove shells from the oven and cool completely on the silicone mat before peeling off.
11 - Melt white chocolate. Cream together softened butter and confectioners' sugar until smooth, then blend in molasses and vanilla extract.
12 - Pipe or spread filling onto half the shells, sandwich with remaining shells, and decorate with gingerbread men sprinkles on top.

# Extra Suggestions:

01 - Using room temperature egg whites improves meringue volume.
02 - Avoid overmixing the batter to maintain macaron structure.
03 - Allowing shells to form a skin facilitates the formation of characteristic feet.
04 - Baking duration may vary between ovens; monitor closely.

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