Gingerbread House Macarons
These Gingerbread House Macarons are a Christmas baking recipe perfect for making with your family. They’re filled with rich chocolate ganache and dusted with a snowy sprinkle of powdered sugar—a great Christmas dessert for any holiday party.
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If you’re searching for Christmas baking ideas, holiday desserts, or cute Christmas cookie recipes, save this recipe. They’re also great for Christmas party treats or even as part of a holiday cookie gift box.
You may also want to try my Santa Claus Meringue Cookies and Melted Snowman Peanut Butter Cookies.
How to Make Gingerbread House Macarons
Ingredients you’ll need for the macarons
Ingredients you’ll need for the chocolate ganache filling
Step-by-Step Guide
1. Preheat the oven to 140°C (280°F).
2. Wipe your mixing bowl with a bit of vinegar to ensure it’s clean and free of any oils.
3. Sift together the almond flour and powdered sugar.
4. In a separate bowl, place the egg whites and white sugar over a pan of simmering water. Stir gently until the mixture reaches 50°C (120°F) and the sugar dissolves.
5. Using a hand or stand mixer with a whisk attachment, start beating the mixture on low for about 3 minutes, gradually increasing the speed. Continue whisking for another 4-5 minutes until you get glossy, stiff peaks.
6. Gently fold the sifted dry ingredients into the meringue. Be patient and fold in a J-motion with a spatula until the batter reaches a glossy, flowing consistency. You don’t want it too runny, so stop as soon as it flows like thick lava!
7. Divide the batter into two small bowls. Add brown food coloring to one bowl for the main gingerbread house design. Leave the other batter plain for decorating.
8. Transfer the batters to piping bags. Use a Wilton 10 tip for the brown batter and a smaller Wilton 002 or 003 tip for the white (undecorated) batter.
9. Using your template, pipe the gingerbread house shapes and some round macarons for the base. Use the white batter to add details to the gingerbread houses, like little windows, doors, and roof tiles.
10. Let them dry for about 1 hour. You’ll know they’re ready when the tops are dry to the touch.
11. Bake the macarons for 17 minutes at 140°C (280°F). Once done, let them sit in the oven with the door slightly open for 15 minutes before removing them. This helps avoid cracking!
12. Cool them completely on a wire rack.
13. While your macarons are cooling, heat the cream in a small pot (but don’t let it boil). Remove from the heat and stir in the chocolate and butter until smooth and glossy.
14. Chill the ganache in the fridge until it thickens to a pipeable consistency.
15. Pipe the ganache onto the round macarons using a star-shaped piping tip.
16. Gently press a gingerbread house macaron onto each ganache-filled round. Dust the tops with powdered sugar to give them a snowy look.
Serve and Enjoy!
Important Recipe Notes
- Always sift the almond flour and powdered sugar to get smooth shells without lumps.
- Make sure your mixing bowl is clean and free of grease before whipping the egg whites—this helps them whip up properly.
- Let the piped macarons rest for about an hour, or until they’re dry to the touch, before baking. This step is key for creating the signature “feet.”
- If you’re new to making macarons, don’t overmix the batter—stop folding when it flows like thick lava.
- Store your macarons in an airtight container in the fridge for up to 4–5 days. They actually taste better the next day once the flavors have blended together.
Gingerbread House Macarons
Ingredients
For the Macarons
- 75g egg whites (about 2½ eggs or 5 tbsp)
- 1/3 cup white sugar
- 1 cup almond flour
- 2/3 cup powdered sugar
- Brown food coloring for that classic gingerbread look
For Chocolate Ganache Filling
- 3/4 cup dark chocolate
- ½ cup cream
- 2 tbsp soft butter
Instructions
- Preheat the oven to 140°C (280°F).
- Wipe your mixing bowl with a bit of vinegar to ensure it’s clean and free of any oils.
- Sift together the almond flour and powdered sugar.
- In a separate bowl, place the egg whites and white sugar over a pan of simmering water. Stir gently until the mixture reaches 50°C (120°F) and the sugar dissolves.
- Using a hand or stand mixer with a whisk attachment, start beating the mixture on low for about 3 minutes, gradually increasing the speed. Continue whisking for another 4-5 minutes until you get glossy, stiff peaks.
- Gently fold the sifted dry ingredients into the meringue. Be patient and fold in a J-motion with a spatula until the batter reaches a glossy, flowing consistency. You don’t want it too runny, so stop as soon as it flows like thick lava!
- Divide the batter into two small bowls. Add brown food coloring to one bowl for the main gingerbread house design. Leave the other batter plain for decorating.
- Transfer the batters to piping bags. Use a Wilton 10 tip for the brown batter and a smaller Wilton 002 or 003 tip for the white (undecorated) batter.
- Pipe the shapes: Using your template, pipe the gingerbread house shapes and some round macarons for the base. Use the white batter to add details to the gingerbread houses, like little windows, doors, and roof tiles.
- Let them dry for about 1 hour. You’ll know they’re ready when the tops are dry to the touch.
- Bake the macarons for 17 minutes at 140°C (280°F). Once done, let them sit in the oven with the door slightly open for 15 minutes before removing them. This helps avoid cracking!
- Cool them completely on a wire rack.
- While your macarons are cooling, heat the cream in a small pot (but don’t let it boil). Remove from the heat and stir in the chocolate and butter until smooth and glossy.
- Chill the ganache in the fridge until it thickens to a pipeable consistency.
- Pipe the ganache onto the round macarons using a star-shaped piping tip.
- Gently press a gingerbread house macaron onto each ganache-filled round. Dust the tops with powdered sugar to give them a snowy look.
