Description
These delicate molasses buttercream macarons combine the classic French almond meringue shells with warm spices and a rich, creamy 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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place the assembled macarons into the refrigerator overnight. This resting period allows flavors to meld and the texture to develop optimally before serving.
Notes
- Optional: Decorate with white chocolate and gingerbread sprinkles for an extra festive touch.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 140
- Sugar: 16g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg