Gingerbread Macarons
  • 60 g egg whites (2)
  • 75 g sugar (1/3 cup)
  • 70 g powdered sugar (1/2 cup)
  • 70 g ground almonds (1/2 cup)
  • 1 tablespoon cocoa powder (or a few drop of food coloring if choosing another color outside of brown)
  1. Start by measuring out the egg white in the mixing bowl, the sugar in a separate bowl, and the powdered sugar and ground almonds together in small bowl.
  2. Sift the powdered sugar and almonds.
  3. Beat the egg white until they begin to form bubbles. Add the sugar and continue beating until you reach a consistency between soft peaks and stiff peaks.
  4. Remove from the machine and add the powdered sugar and ground almonds.
  5. Begin to fold the mixture. Add the tablespoon of cocoa powder or food coloring.
  6. Fold until you reach a lava-like consistency.
  7. Pipe small circles on a baking tray lined with baking paper. Make sure to keep the circles the same size and to leave about 1.5 cm space between each one.
  8. Dry the macarons in the oven at 50 Celsius or 120 Fahrenheit for about 15 minutes.
  9. Once dry (you'll be able to lightly run your finger over the tops without it sticking), bake the macarons at 150 Cesius or 300 Fahrenheit for about 17-20 minutes.
  10. The macarons should cleanly remove from the baking paper.
  11. When the macarons are baking and cooling, make the filling!
Recipe by Baking My Way Through Germany at