Description
These delicate molasses buttercream macarons combine classic French almond meringue shells with warm spices and rich molasses buttercream, perfect for festive occasions or a cozy treat.
Ingredients
Scale
- 137 grams super fine almond flour (about 1 ½ cups)
- 117 grams confectioners’ sugar (about 1 cup)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1–2 teaspoons brown gel food coloring (Chefmaster Buckeye Brown recommended)
- 57 grams (2 ounces) white chocolate, melted
- 2 tablespoons gingerbread men sprinkles
- ½ cup (114 grams) unsalted butter, softened
- 1 ¾ cups (210 grams) confectioners’ sugar
- 1 tablespoon (20 grams) fancy molasses
- 1 teaspoon vanilla extract
Instructions
- Sift 137 grams of super fine almond flour and 117 grams of confectioners’ sugar into a large mixing bowl. Add 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ½ teaspoon ground cloves. Whisk to combine and set aside.
- Place 100 grams of room temperature egg whites in a stand mixer. Beat on low speed until soft peaks form. Gradually add 110 grams superfine white sugar while increasing speed to medium. Beat until medium peaks form, then whip until stiff peaks form.
- Add 1-2 teaspoons brown gel food coloring and beat until incorporated.
- Sift dry ingredients over the meringue and gently fold to combine. The batter should flow off the spatula in ribbons.
- Transfer the batter into a piping bag fitted with a medium to large round tip. Pipe 1 to 1 ½ inch circles onto a baking sheet lined with silicone mat.
- Allow the piped shells to rest for 8 to 60 minutes until a thin, dry skin forms.
- Preheat the oven to 300°F (150°C). Bake macarons for 15 to 20 minutes. They are done when tops are firm.
- Melt 57 grams white chocolate and drizzle on half of the macaron tops. Sprinkle with gingerbread men sprinkles.
- In a bowl, beat together ½ cup softened unsalted butter, 1 ¾ cups confectioners’ sugar, 1 tablespoon molasses, and 1 teaspoon vanilla extract until creamy.
- Fill a piping bag with molasses buttercream and pipe onto the flat-bottom halves of the macaron shells. Sandwich with tops.
- Refrigerate the assembled macarons overnight.
Notes
- Macarons improve in flavor and texture after resting.
- Use silicone mats for best results.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg