Gingerbread Macaroons Recipe

Name: Gingerbread Macaroons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg whites; 2 cups confectioners' sugar; 1 cup almond flour; 1-1/2 teaspoons ground cinnamon; 1-1/2 teaspoons ground ginger; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 3/4 teaspoon cream of tartar; 1/4 cup sugar; 6 tablespoons butter, softened; 2 tablespoons molasses; 1 cup confectioners' sugar

Servings: persons

4 egg whites
2 cups confectioners' sugar
1 cup almond flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 teaspoon cream of tartar
1/4 cup sugar
6 tablespoons butter, softened
2 tablespoons molasses
1 cup confectioners' sugar

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Place confectioners' sugar, almond flour and spices in a food processor. Cover and process until well blended.
2
Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in almond mixture in several additions.
3
Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in.-diameter cookies onto parchment paper-lined
4
. Let stand at room temperature for 20-30 minutes or until a light crust forms.
5
Bake at 325u00b0 for 10-14 minutes or until firm to the touch. Cool completely on pans on wire racks.
6
In a small bowl, beat the filling ingredients until light and fluffy. Spread over the bottoms of half of the cookies; top with remaining cookies.

1355

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 egg whites, 2 cups confectioners' sugar, 1 cup almond flour, 1-1/2 teaspoons ground cinnamon, and more.

Yes, Gingerbread Macaroons falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Macaroons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions