And I know what you’re thinking – there’s no way in hell I’d be able to make homemade French macarons at home. But you totally can do it – it’s surprisingly simple, if not a little labor intensive. And if you’re already in the kitchen baking Christmas cookies anyway, what’s another cookie for your cookie tray? 🙂
SO. I’ve got news.
I adopted another dog (!!!!)
I know I always said Mannie would be my one and only. I’ve been so good at resisting forlorn pups at adoption events in the past. I didn’t even want another dog. But then I saw him.
My mom and I had to go to the pet store for some more food, and right as we parked, I spotted him from across the parking lot being packed up in his crate in the back of a van. I ran – I mean bolted – over to the van and demanded to know this dog’s story and name. One look and I was in, hook, line and sinker. I had to rescue this dog.
And to be honest? I didn’t even feel that same feeling when I adopted Mannie. Granted, it was my then-boyfriend at the time who fell in love with Mannie first, and it took me a couple days to fall in love. But this dog? I was head over heels in seconds.
So then all day I waffled around with the idea of adopting him. Mannie would hate me for it and probably murder me in my sleep. But it was a risk I was willing to take, and once Mannie established his dominance and showed this little guy he was king of the castle, everything would be fine in time. So I did it. I adopted him.
And isn’t he the CUTEST THING?!
I’m in trouble.
Anyway, the dogs are doing fine and I’m trying to navigate the waters of having a brand new dog. So naturally, I made a labor intensive cookie – ha. But seriously you guys, these cookies rock. They have a crisp ginger spiced meringue shell and a Biscoff (cookie butter) filling that’s to die for.
Before you make them, may I strongly suggest checking out my comprehensive tutorial on making macarons at home? It has step-by-step photos, LOTS of information, tips, tricks and more! I strongly suggest checking it out before (and as) you proceed with this recipe.
Now off you go to make macarons!
*adapted from my Nutter Butter Macarons recipe
- 2 & ⅓ cups powdered sugar
- 3.5 oz almond meal (like by Bob's Red Mill)
- 3.5 oz (about 10) gingersnap cookies, pulverized into a fine crumb
- 4 egg whites
- ⅓ cup white sugar
- ⅛ tsp ground ginger
- ¼ tsp ground cinnamon
- FOR FILLING:
- ½ cup butter, softened
- ¼ cup Biscoff (cookie butter) spread
- 1 tsp vanilla
- About 2 cups powdered sugar
- First, measure your ingredients out properly. On a kitchen food scale, measure out 3.5 oz of almond meal and 3.5 oz of pulverized gingersnaps. Pour both into a bowl with the powdered sugar. Place a large handheld sifter over a separate bowl and begin sifting the dry ingredients together until blended and sifted.
- If you have harder "pebbles" leftover, either push them through the sifter with your spatula, or remove them to re-pulse through your food processor, then try resifting them. If there's a teaspoon or less of the harder "pebbles", you may discard. Set sifted ingredients aside.
- Bring a large pot filled with 1-2" of water to a simmer. Place your stand mixer bowl over the pot of water and immediately add in the egg whites and white sugar. Whisk quickly for about 30 seconds or until the mixture is frothy and bubbly. Do NOT overmix. Immediately remove from the heat, wipe off the bottom of the bowl, and attach to your stand mixer base. Using the whisk attachment, begin whipping the egg white mixture on HIGH for about 5-7 minutes or until stiff, glossy peaks form.
- Remove the whisk attachment and gently stir in the spices and HALF of the sifted mixture. Do not fully stir this mixture in; just fold it in maybe 4 or so times and then add the rest. Turn your wrist clockwise around the bowl, folding the mixture around and in on itself to incorporate the dry, sifted ingredients. The mixture should look like a little thick and chunky when it's done. If you draw an invisible line through the mixture with your spatula, the line should disappear within the mixture in a couple of seconds.
- Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Conversely, you may use silicone macaron mats if you have them. Do not grease the mats, the parchment, or the sheets.
- Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip (I used Atecco 807). Hold the bag straight down and gently squeeze to release the batter, counting to four. Flick your wrist to stop the flow. This should translate to a macaron roughly the size of an American quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; either use a lightly wet finger to gently pat it down, or follow the recipe accordingly. Once macarons are all piped on, gently tap each sheet a couple of times on the counter to release air bubbles and help those lumps fall. Allow the macarons to sit on the counter for 20 minutes prior to baking. During this time, preheat your oven 275* degrees F.
- Bake the macarons for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Mine bake at EXACTLY 13 minutes. Remove the macarons gently and allow them to cool on the baking sheets. Macarons should come right up or peel off with little resistance.
- To make the filling, in the bowl of a stand mixer cream together the butter, Biscoff spread and vanilla until creamy and light. Add in the powdered sugar until a soft, spreadable filling has formed.
- To assemble, spread or pipe the filling onto the flat side of the macaron and sandwich it together with another like-sized macaron. Serve immediately.
Sweet, spicy, crisp and chewy, these Gingerbread Macarons are hard to beat! Can’t wait to hear what you think of them!
Want more macaron goodness? Check out my other macaron recipes!
Have a super sweet day!