Baked Goods & Sweet Treats Recipes

Recipe || Chocolate Gingerbread Macarons

Guys, I love macarons. Love, love, love them. If we were millionaires, I would arrange for a Laudree delivery to my house every day. (Marie Antoinette, much?) However, since we are not, I decided to learn to make them myself. The recipe isn’t as difficult as it looks initially. It’s just a tad time consuming. (But most of that time is waiting and not actually doing anything.)
I’m very proud of my first macaron attempt and feel like it’s a new baking milestone for myself! 
Chocolate Gingerbread Macarons 
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(Adapted from Life’s a Feast)

(macaron)1 3/5 cups (200 g) powdered/icing/confectioner’s sugar
slightly less than 1 cup (112 g) finely ground almonds
3 large eggs whites (about 3.5 oz / 100 g)
2 tablespoons and 1 teaspoon (35 g) granulated white sugar

1/2 teaspoon of ginger
1/2 teaspoon cinnamon
dash nutmeg
2 tablespoons of unsweetened cocoa powder

(Chocolate Ganache)
1/2 cup (125 ml) heavy cream
(110 – 115 g) dark chocolate

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I will eat him first….

Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 – inch diameter circles (I used the bottom of a candle….) evenly spaced, leaving about 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip.

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I saved the paper with the circles on it for next time.

Sift the powdered sugar, the ground almonds, the cocoa powder and the spices together into a large mixing bowl. Set aside.

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Mmm….ground almonds and sugar.

With a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you continue to whip the whites until you obtain a glossy meringue and all of the sugar has been beaten in. The meringue will be very stiff (turn the bowl upside down over your head stiff) and be dense.

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It’s so rewarding when your eggs turn into this marshmallow cloud.

Gently but firmly fold the whipped whites into the powdered sugar/ground almonds/cocoa, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely.

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Definitely not the most appetising looking…

Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN! (All caps because should you start a fire, I don’t want it to be my fault.)

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Do you see that mine have little peaks? That means the batter wasn’t quite folded enough. A mistake i’ll correct next time.

Allow the macarons to sit out for about an hour or even longer if the shells are not ready to bake. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched and not stick to your skin). 
Preheat your oven to 280°F (140°C). Bake the shells for 15 – 25 minutes, depending on their size. Mine baked for 17 minutes and my oven bakes fairly slowly.

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The joy of baking paper is the easy peeling!

Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto the counter. Allow to cool completely before sliding the shells very gently off of the parchment paper. Be extra careful with the center of each macaron- that’s where the worst sticking occurs!


Now make your ganache. Coarsely chop the chocolate and place it in a heatproof bowl. Heat the heavy cream just to the boil and pour over the chopped chocolate. Stir until smooth and creamy. Allow to cool until desired piping consistency.

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The ganache is tempting just on it’s own…

When the macaron shells are cool, pair the shells up evenly, each with a matching partner. Smear a half teaspoon or more of the ganache onto the bottom shell of each pair.  Carefully sandwich the shells together.

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And now to finally enjoy them!

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  • This is one of the things I want to do in the new year, finally attempt macaroons! Yours turned out great I’d never know they were a first attempt.

    • The steps look more daunting than they are in actuality. They are just really time consuming to make! xx

  • Nini Kat

    I know youre an awesome baker/cook, but thanks for giving me hope that homemade macarons will be successful! Im planning on baking a whole display for my sister’s bridal shower but had already decided that i would have to buy them.

    • If you have lots to do for the shower, I’d probably suggest buying them just because they are fairly tine consuming to make! But definitely give it a go one day! x

  • Stephanie Andrews

    I have always been nervous to try to bake macaroons, but yours turned out so great!!! I can’t wait to try them!!

    • I felt the same way and I am so glad that I tried. They weren’t as hard as I thought they were going to be- you just need a lot of time to do it! x

  • oooh! i have never had a macaron! looks sooooo delicious!

    • You have to at try a macaron one day! There are some really mediocre macarons for sale out there, and if you try one of those you’ll wonder what all the hype is about. But a good macaron is heavenly! xx

  • If you would love to UPS/FedEx me some, I would not be mad at all.

    I really wouldn’t.


  • I have yet to make the cake, and will now add these to the list of things I have to make from your blog. Hubby is very fussy about eating so it will only be me that eats the things I make, but I am willing to fall on my sword for these! Yum!

  • I make macarons every year for Christmas and while they are a lot of work, I love making them 🙂

  • These look amazing!

  • Did you seriously make macaroons!!!!? Look at you!!! I always watch Master Chef and macaroons always seem like one of the big, challenging baking tasks. I wouldn’t even have considered being able to make them. Yours LOOK lovely too.. !!

    • Thanks! They tasted delicious, but looks wise they were far from perfect. (They shouldn’t have had those little peaks) but I realised that I dod wrong so I can correct it for next time! xx

  • those look so good! I’ve been so afraid of trying to make macaroons lol