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Transform your holiday baking with these delightful Gingerbread House Macarons! This creative twist on the classic macaron combines delicate meringue shells with a rich chocolate ganache filling. 

Shaped like charming gingerbread houses, these macarons are as beautiful as they are delicious. Perfect for impressing guests or adding a whimsical touch to your dessert table, this recipe allows you to create edible art that tastes as good as it looks. 

Why You’ll Love This Recipe

These Gingerbread House Macarons are more than just a dessert—they’re a festive masterpiece that combines the delicate texture of classic macarons with the cozy, spiced flavors of the holiday season.

The rich chocolate ganache filling pairs beautifully with the crisp yet chewy macaron shells, offering a satisfying bite every time. Serve these macarons with a steaming cup of chai tea, a glass of creamy eggnog hot cocoa bomb drink, or a festive gingerbread latte for a perfectly harmonious holiday treat.

What Are Gingerbread House Macarons?

Gingerbread House Macarons take the beloved French macaron to a whole new level of festive charm. Traditional macarons are meringue-based cookies with a smooth, crisp exterior and soft, chewy interior.

These are often sandwiched together with fillings like buttercream or ganache.

The Gingerbread House version not only incorporates the warm, rich flavors of the holiday season but also transforms the macaron’s appearance into the shape of tiny, edible gingerbread houses. 

Complete with piped white “icing” decorations and a snowy dusting of powdered sugar, they’re a whimsical and delicious addition to your holiday celebrations.

Ingredients to Make Gingerbread House Macarons

Using precise measurements is key to perfect macarons, so a kitchen scale is highly recommended for this recipe. Here’s what you’ll need:

For the Macaron Shells:

• Egg Whites (75g or approx. 2 ½ eggs) – Whipped to stiff peaks to form the meringue base.
• Granulated Sugar (70g or ⅓ cup) – Helps stabilize the meringue for that signature crisp shell.
• Almond Flour (90g or 1 cup) – Adds a nutty flavor and creates the chewy texture of macarons.
• Powdered Sugar (80g or ⅔ cup) – Ensures a smooth, even batter when sifted with the almond flour.
• Brown Food Coloring – Used to create the warm gingerbread hue for the house-shaped shells.

For the Chocolate Ganache Filling:

• Dark Chocolate (¾ cup) – The rich base for a decadent filling.
• Cream (½ cup) – Adds creaminess and smoothness to the ganache.
• Butter (2 tbsp, softened) – Provides a glossy texture and enhances the flavor.

How to Make These Delicious Holiday Macarons

Even if you’ve never made macarons before, you can create these festive treats by following these steps:

1. Preheat your oven to 140°C (280°F).
2. Line a baking tray with a silicone mat and place a gingerbread house template underneath.
3. Wipe your mixing bowl with vinegar to ensure it’s clean and dry.
4. Sift together almond flour and powdered sugar to remove lumps.
5. In a heatproof bowl, combine egg whites and sugar, then place over a pot of simmering water. Stir gently until the mixture reaches 50°C (120°F).
6. Beat the egg white mixture on low speed for 3 minutes, gradually increasing to medium-high. Whisk until glossy stiff peaks form (about 4–5 minutes).
   Gently fold the dry ingredients into the meringue using a spatula until the batter is glossy and flows like lava. Be careful not to overmix.
7. Divide the batter into two bowls: tint one portion brown for the house shells and leave the other plain for decorative details.
8. Use a piping bag with a Wilton #10 tip for the brown batter to pipe house shapes and round macarons.
9. Use a smaller Wilton #002 or #003 tip with the plain batter to pipe decorations on the houses.
10. Let the piped macarons rest until dry to the touch (up to 1 hour, depending on your environment).
11. Bake for 17 minutes, then leave the oven door slightly open and let the macarons cool inside for 15 minutes before removing them.
12. Heat the cream in a small pot until just below boiling.
13. Remove from heat, add chocolate and butter, and whisk until smooth. Chill until thickened.
14. Use a star-tipped piping bag to add ganache to the round macarons, then top with the gingerbread house shells. Dust with powdered sugar for a snowy effect.

Tips For Making This Christmas Cookie Dessert

• Use a Template: A printable gingerbread house macaron template can help ensure consistent shapes.
• Room Temperature Ingredients: Let your eggs come to room temperature for better whipping results.
• Don’t Overmix: Fold the batter just until it reaches a smooth consistency. Overmixing will make it too runny.
• Let Them Rest: Drying the macarons before baking is crucial for forming the iconic “feet.”

Frequently Asked Questions

How do I ensure my macarons don’t crack?

Cracking is often caused by under-dried shells or an oven that’s too hot. Let the piped macarons dry thoroughly and check your oven temperature with a thermometer.

Can I use a different filling?

Absolutely! You can replace the ganache with spiced buttercream or cream cheese frosting for another festive flavor.

How long do these macarons stay fresh?

Store the macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to a month and thaw before serving.

Have you tried making these Gingerbread House Macarons? Don’t forget to rate the recipe and let us know how your festive creations turned out! They’re sure to become a beloved holiday tradition. Happy baking!

Thank you for sharing!