Macarons with Molasses Buttercream: 24 Irresistible Delights

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Macarons with Molasses Buttercream are a delightful twist on the classic French treat. These delicate pastries combine almond meringue shells with a rich, creamy filling that features the warm, inviting flavors of molasses and spices. Perfect for festive occasions or a cozy treat at home, these macarons are sure to impress your guests and satisfy your cravings for something sweet. The blend of cinnamon, ginger, and cloves in the shells, combined with the luscious molasses buttercream, makes for a unique flavor profile that’s both comforting and sophisticated.

Why You’ll Love This Macarons with Molasses Buttercream

There are countless reasons why you’ll adore this recipe for macarons with molasses buttercream. First, these sweet molasses macarons offer a delightful balance of sweetness and spice, making them a perfect dessert for any season. Additionally, the rich molasses buttercream provides a unique and flavorful filling that sets these macarons apart from traditional options. If you’re wondering why use molasses in macarons, it adds depth and complexity, enhancing the overall taste. Plus, they’re gluten-free, making them suitable for various diets. You can also experiment with different fillings, such as macarons with caramel filling, for a delicious alternative. You’ll find that this recipe is not only a fun baking project but also a fantastic way to impress family and friends.

Ingredients for Macarons with Molasses Buttercream

Gather these items:

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

How to Make Macarons with Molasses Buttercream Step-by-Step

Step 1: Sift 137 grams of super fine almond flour through a fine mesh sieve into a large mixing bowl placed on a scale. Discard any large pieces. Then sift 117 grams of confectioners’ sugar into the same bowl. Add 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ½ teaspoon ground cloves. Whisk until well combined and set aside.
Step 2: Place 100 grams of room temperature egg whites into the bowl of a stand mixer fitted with a whip attachment. Beat on low speed until soft peaks form, about 2 minutes. Gradually add 110 grams superfine white sugar while increasing speed to medium. Beat until medium peaks form, then increase speed to high and whip until stiff peaks form, approximately 2 more minutes. Add 1-2 teaspoons brown gel food coloring and beat just until fully incorporated.
Step 3: Place a sieve over the bowl with the meringue and sift the dry ingredients into it. Using a rubber spatula, gently fold the mixture to combine. Be careful not to overmix; the batter should flow off the spatula in ribbons and pass the figure 8 test without breaking the stream.
Step 4: Transfer the batter into a piping bag fitted with a medium to large round tip (approximately ½ inch). Pipe 1 to 1 ½ inch circles onto a silicone baking mat-lined baking sheet, holding the piping bag perpendicular to the surface. Tap the baking sheet firmly multiple times to release air bubbles and pop any remaining bubbles with a toothpick.
Step 5: Allow the piped shells to rest at room temperature for 8 minutes up to 1 hour until a thin, dry ‘skin’ forms. They are ready to bake when lightly touched and the batter does not stick to your finger.
Step 6: Preheat the oven to 300°F (150°C). Bake macarons for 15 to 20 minutes, checking at 15 minutes and every minute after. The shells are done when the tops are firm and do not move relative to their base. Allow to cool completely on the baking mats before removing.
Step 7: Melt 57 grams white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Drizzle melted white chocolate on half of the cooled macaron tops. Immediately sprinkle with 2 tablespoons gingerbread men sprinkles. Let chocolate harden at room temperature or refrigerate briefly to set.
Step 8: In a large bowl, beat together ½ cup softened unsalted butter, 1 ¾ cups confectioners’ sugar, 1 tablespoon molasses, and 1 teaspoon vanilla extract using an electric hand mixer until creamy, pale, and well combined.
Step 9: Fill a piping bag fitted with a large ½ inch round tip with the molasses buttercream. Pipe buttercream onto the flat-bottom halves of the macaron shells. Sandwich with decorated tops if using.
Step 10: Place the assembled macarons into the refrigerator overnight. This resting period allows flavors to meld and the texture to develop optimally before serving.

Pro Tips for the Perfect Macarons with Molasses Buttercream

Keep these in mind:

Optional: Decorate with white chocolate and gingerbread sprinkles for an extra festive touch.
Ensure your egg whites are at room temperature for better volume.
Use a kitchen scale for precise measurements, crucial for achieving the best results.
Consider letting your macarons rest long enough to form a skin; this helps achieve the perfect texture.

Best Ways to Serve Macarons with Molasses Buttercream

These macarons can be served in various delightful ways:

Pair them with a cup of spiced chai for a warming afternoon treat.
Serve them on a dessert platter alongside other macaron recipes with unique fillings to impress guests at a gathering.
For an extra festive touch, consider serving them as part of a holiday dessert table.

How to Store and Reheat Macarons with Molasses Buttercream

To maintain their freshness, place the assembled macarons in an airtight container and store them in the refrigerator for up to a week. If you need to, you can freeze them for longer storage. Just make sure to separate layers with parchment paper to prevent sticking. When you’re ready to enjoy them, allow them to come to room temperature before serving. The total time for making and storing these macarons is approximately 12 hours 50 minutes, including the resting period.

Frequently Asked Questions About Macarons with Molasses Buttercream

What’s the secret to perfect Macarons with Molasses Buttercream?

The secret lies in the meringue; ensure you whip it to stiff peaks and incorporate your dry ingredients gently to avoid overmixing. This will help achieve those characteristic feet and smooth tops. Also, using molasses buttercream for macarons adds a unique flavor that enhances the overall experience.

Can I make Macarons with Molasses Buttercream ahead of time?

Absolutely! In fact, allowing them to rest overnight in the refrigerator not only develops the flavors but also helps the texture. This makes them an ideal make-ahead treat for parties or gatherings.

How do I avoid common mistakes with Macarons with Molasses Buttercream?

Common mistakes include overmixing the batter and not letting the shells rest before baking. Always do the figure 8 test with your batter; if it flows without breaking, you’re set! Follow the easy macarons with molasses filling recipe closely for the best results.

Variations of Macarons with Molasses Buttercream You Can Try

If you’re feeling adventurous, try these variations:

Swap the molasses in the buttercream for maple syrup for a different flavor profile.
Add spices like nutmeg to the shell mix for a seasonal twist.
Create gluten-free macarons with molasses by ensuring all ingredients are certified gluten-free.
Experiment with alternative buttercream flavors, such as chocolate or vanilla, for a unique take on the classic recipe.