Gingerbread House Macarons

A chic twist on the classic gingerbread house, these macarons are as beautiful as they are delicious. Perfect for festive parties or as a sweet gift!

Course Dessert

Prep Time 1

Cook Time 17

Total Time 1 17

Servings

Calories 129kcal

Ingredients

75 g egg white (2½ eggs/ 5 tbsps approx)
70 g white sugar (1/3 cup)
90 g almond flour (1 cup)
80 g powdered sugar (2/3 cup
brown food coloring For the topping (chocolate ganache)
3/4 cup dark chocolate
1/2 cup cream
2 tbsp soft butter

Instructions

For macaron recipes, using a food scale will give you better results*
Preheat the oven to 140C (280F)
Before you start, get all of the ingredients ready. Prepare a large piping pastry bag, fitted with a large round tip, I use a Wilton 10. Set aside.
Line a baking tray with silicone mat.
I used a silicone baking mat with the gingerbread house macaron template under. • Wipe a medium bowl with vinegar to make sure it’s clean and dry enough. • Sift the powdered sugar and almond flour together. This is a crucial step for even macarons. • Place a bowl over a pan with barely simmering water. Add the sugar and egg whites to the bowl. • Stir sugar and egg whites with spatula until it reaches 50C (120F) and sugar melts. Take it off the heat.
Using a hand blender or stand mixer with whisk attachment start whisking mixture on low for about 3 minutes, then gradually start increasing speed to medium-high. Whisk until stiff peaks are formed and for like 4-5 minutes. Meringue should look glossy.
Pour the sifted powdered sugar and almond flour into the stiff meringue.
Start folding gently forming a letter J with a spatula.
Stop folding when the batter is glossy and has a thick and flowing consistency. You don’t want your batter to be too runny. So be careful not to over mix.
Divide the batter into 2 small bowls.
Add the brown food coloring to one of them. We will use it for round macarons and main gingerbread house.
The second batter doesn’t need any coloring as we’ll use it to make decorations on gingerbread house.
Transfer both the batters to the piping bags. Piping tip is Wilton 10 for the brown batter and Wilton 002 or 003 for the white batter.
Pipe gingerbread house shaped macarons using template under. Then pipe round macarons. • Make decorations with white batter on gingerbread houses.
Let macarons dry for up to 1 hour until they are completely dry on top. Drying time will depend on the environment.
Bake macarons for 17 minutes at 140C (280F).
After baking, open the oven door and let them stay inside for 15 minutes before taking them out. • Let them cool down.
Prepare the ganache; In a small pot, heat the cream but not boil. Take it from the heat and add chocolate and butter. Whisk it until everything is completely blended. Let it stay in fridge until it reaches a hard consistency.
Using a piping bag with star piping tip, pipe ganache on round macarons then place gingerbread houses on top.
Dust with powdered sugar for a snowy look.

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