Description
These delicate molasses buttercream macarons combine classic French almond meringue shells with warm spices and a rich, creamy molasses buttercream.
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 until well combined.
- Place 100 grams of room temperature egg whites into a stand mixer. Beat on low speed until soft peaks form, about 2 minutes. Gradually add 110 grams superfine white sugar, increasing speed to medium. Beat until medium peaks form, then whip until stiff peaks form, approximately 2 more minutes. Add 1-2 teaspoons brown gel food coloring and mix until fully incorporated.
- Sift the dry ingredients into the meringue. Gently fold the mixture with a rubber spatula. Do not overmix; the batter should flow off the spatula in ribbons.
- Transfer the batter into a piping bag with a medium to large round tip. Pipe 1 to 1 ½ inch circles onto a lined baking sheet. Tap the sheet to release air bubbles and pop remaining bubbles with a toothpick.
- Let the piped shells rest at room temperature for 8 minutes to 1 hour 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 the tops are firm. Cool completely before removing.
- Melt 57 grams white chocolate. Drizzle on half of the cooled macaron tops and sprinkle with 2 tablespoons gingerbread men sprinkles. Let set.
- In a bowl, beat 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 the molasses buttercream. Pipe onto the flat-bottom halves of the macaron shells and sandwich with decorated tops.
- Refrigerate assembled macarons overnight to allow flavors to meld.
Notes
- Optionally decorate with white chocolate and gingerbread sprinkles.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 140
- Sugar: 14g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg