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Gingerbread macaroons recipe

Gingerbread macaroons recipe

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These super easy and quick macaroons are great if you have eggs whites left over, or if you are looking for a fat free treat.

1 person made this

IngredientsMakes: 1 baking tray

  • 50g caster sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon unsweetened cocoa
  • 3 egg whites
  • 150g rolled oats

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat your oven to 180 C / Gas 4. Line 1 to 2 baking trays with greaseproof paper.
  2. In a bowl mix sugar, mixed spice and cocoa.
  3. Beat egg sites and a pinch of salt with a the electric mixer. When soft peaks start forming, gradually add the sugar mixture and beat till stiff. Fold in oats.
  4. Using a teaspoon place small macaroons in the baking tree, leaving at least 2cm distance between them. Bake for 25 minutes. Leave on the baking tray for 10 minutes after baking, then carefully remove from the baking tray and let cool completely on a cake rack.

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Baileys Irish Cream Macarons with Gingerbread Man Template

Published: Oct 19, 2020 · Modified: Mar 5, 2021 by Mimi · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Boozy Baileys Irish Cream macaron with a smooth and creamy filling. The macaron shells are infused with gingerbread spices - a great choice for holiday gift giving. Pipe the macarons into gingerbread man shape with the free template provided.

Gingerbread Macarons with White Chocolate Ginger Ganache

It’s December! Which marks this month as my very first Christmas as a recipe/food/baking/WHATEVER blogger – all photography from here on in will feature GREEN, RED, CUTENESS, SPARKLES, BAUBLES, etc etc.

Tonight I’m off to an annual Christmas dinner with my old school friends. Traditionally we give each other small, cute gifts. Last year I made some sugar cookies and fudge however to celebrate this blogging landmark as a vaguely serious baker I figured it was time to step up my game.

At first I was dubious of baking with such a wintery flavour in (what should be) the beginning of Summer here in Sydney however thanks to much unprecedented and rain below-average temperatures I had no qualms whatsoever getting my gingerbread on. This recipe should make around 20-25 macarons, depending on the size.


(an original recipe)

Gingerbread Shells

100g egg whites, room temperature

1 tsp powdered egg whites

1 heaped tsp ground ginger

White Chocolate Ginger Ganacahe

200g white couverture chocolate, chopped

1/2 tsp cinnamon (plus extra for dusting)

2-3 lumps of crystallised ginger (around 10g), finely chopped

2. Sift pure icing sugar, almond meal and ground ginger and place into a bowl and give it a quick stir.

3. Beat eggwhites and eggwhite powder in a separate bowl until soft peaks form. Slowly add the caster sugar, beating well between each addition, until eggwhites are stiff and glossy. This process should take around 5-10 minutes.

4. Pour half of your dry ingredients and colouring (I used half brown half orange gel colour) into the bowl of beaten eggwhites and combine with a flat utensil, like a spatula, using “cutting strokes”. Once incorporated repeat with the remaining icing sugar and almond meal mixture. This is where things begin to get a little tricky as under-mixing or over-mixing will ruin your macarons as they attempt to rise and “grow feet” in the oven. Experts say to stir the mixture until it becomes the consistency of lava. The mixture will be sticky but you’ll know it’s ready when, upon holding your spatula above the bowl, it will begin just begin to flow freely back into the bowl. You’ll need to knock a lot of the air out of it.

5. Prepare a piping bag with the appropriate tip (around 1 cm or less), a baking tray with baking paper, and pipe small rounds (they must be small enough to balance on the cupcakes!). If there are any small lumps left from piping wet your finger and gently press them down (unlike cake batter, macaron mixture does not flatten out when in the oven). Dust some extra cinnamon over the shells and allow tray to rest for 30 minutes.

6. Place baking tray in the oven and allow to bake for around 15-20 minutes (this time will depend entirely on your oven, so keep an eye on them). Within 5 minutes or so they will begin to grow feet.

7. Once ready, remove from oven, and after 5 minutes transfer to cooling racks.

8. Whilst your shells are cooling place your cream in the microwave for 30 seconds or until relatively hot. Pour your chopped chocolate into the bowl and stir continuously until the chocolate has melted and the mixture is combined. Add cinnamon, ground cloves, ground ginger and finely chopped crystallised ginger and stir to combine. Place bowl into the refrigerator to cool and thicken.

9. Prepare another piping bag with a large tip and neatly pipe rounds of ganache into half of the shells. To close, gently place its partner shell on top of the ganache and twist shut, taking care to prevent ganache spilling over the edges.

As well as these macarons I’ve also bundled some of my berry and vanilla infused vodka in adorable little jam jars complete with mini baubles (a fluke discovery at Coles this morning!) – a cute reminder that a cocktail-fueled Summer is just around the corner… maybe.

Sugar and alcohol. Spice and berries. Here’s hoping they like my little edible trinkets!

Cook's Notes:

To measure by weight, use these amounts:
100 grams egg whites
50 grams white sugar
200 grams confectioners' sugar
110 grams ground almonds

If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.

How to cook Treacle Gingerbread Loaf

  1. Preheat the oven to 180c/160c fan/gas mark 4.
  2. Grease a 10cm x 20cm x7cm (1lb) loaf tin and line with baking parchment or greaseproof paper, ensuring that the paper extends 3cm above tin. (I used a loaf tin insert, which didn't rise above the tin and it was fine)
  3. Sift the flours, bicarbonate of soda, ginger and mixed spice in a large bowl. Stir in the sugar until well combined.
  4. Whisk the treacle, milk, olive oil and eggs in a jug. Add to the flour and stir until just combined.
  5. Pour the mixture into the loaf tin and bake for 40-45 minutes, or until a cake skewer inserted into the centre comes out clean.
  6. Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely.
  7. Enjoy!



This looks so darkly rich and spicy - yum. I absolutely adore the sound of black treacle but haven't had much luck finding it in Australia, I'd love to bake with it!

That's a shame. You can make a lighter version with golden syrup or even maple syrup. The spices will still shine through.

What a flavoursome recipe. This Treacle Gingerbread Loaf sounds full of flavours, I have treacle in my cupboard but I do not use it very often. I forget how delicious this simple loaf tastes.

Get baking then Rita, you know you want to :)

I love this gingerbread cake and this looks wonderfully rich and moist and delicious!

Thanks, it was lovely and moist. A keeper!

A GREAT entry for Tea Time Treats and SNAP! I also felt VERY disappointed when I first read my copy of the SAME book and for the same reasons too Jac. that recipe however, looks LUSH! LOVELY cake and GREAT photos too! Karen

I wonder have you gone back to it Karen? I think the baking section is fabulous.

Ooh that last photo with the butter slathered on, I want some. Suppose I'll have to add it to my ever growing to bake list - how's a girl meant to cook for her own blog when people like you are tempting me with these sweet treats!

Hehe, just make it and add it to Bookmarked Recipes :)

ooh gorgeous gingerbread, love how dark it looks. Gingerbread always sells well at cake stalls.

Well your cake looks scrummilicious Jac and wonderful photos too. But I'm not sure how many grandmas would have been using olive oil - unless they came from the Mediterranean. When I was growing up, you cold only buy it in chemists!

Well if my mum and grandmother are anything to go by, they always had some in the larder, although more as a health thing, to torture children with. Don't know if they used it for baking, so I get your point :)

That looks like a] seriously good loaf cake. I never used to like treacle but now love it. Never tried it in such large quantities but I know it would work so well in a cake along with the spices. Olive oil s a revelation but one I approve of, think it works very well in cakes!

The olive oil does work well, although I suppose you could use melted butter instead.

Hi, I used sunflower oil, white sugar, mixed spice only, increased the black treacle to 300g and made it in a square tin. Turned out perfect and I can't imagine it being any more delicious.

Hmmm we've never used treacle, I'm not sure it's even available in the supermarkets here. This looks amazing though, very moist and delicious! We also love that you list how many of the recipes are vegetarian and vegan:)

I do that for all my cookbook reviews now. I think it is useful for my veggie readers to know whether a book is worth buying or perhaps better to be borrowed from a library, if it doesn't have many relevant recipes.

Try the loaf with golden or maple syrup instead. If using maple syrup, I would add extra spices, so the maple doesn't overshadow the flavour of the spices.

Yummy, have never baked a treacle loaf but am now tempted to try :-) Honest review. Who actually wrote the book? I wonder if it was a Grandma?!

Thanks Ren, I do try to give honest reviews. It may have been a granny. It it actually has a collection of authors, but none I have heard of.

Love gingerbread - hot with butter and a nice cuppa - book looks good too!

It is rather good with butter. Think that is a Scottish thing.

looks delicious - I tend not to buy books with lots of meat recipes because I have limited cookbook space and don't need more temptation of sweet bakes (enough in my other cookbooks) but I do love all this old fashioned baking - esp that gingerbread - looks delicious

Well, at least you now have one recipe from it. I always give the count, as it might mean people would rather borrow a copy :)

This indeed an old school dessert but a great one. Ah the memories. I have a few cookbooks from my grandmother actually, everyday meals I would not make and don't find inspiring too. But desserts can still hold a candle.

Isn't it funny that we aren't interested in the meals, but the baking still excites us?

delicious loaf looks wonderful

Need to try this, tried a ginger loaf and wasn't dark and sticky enough. THis looks much better.

This is definitely a dark stick loaf and I saw someone mix it into ice cream :)

Love the way this looks - I'm a big fan of gingerbread and ginger in general and the stickiness does look good - does it get stickier with age?

It does get stickier, by the next day, although it never lasts much longer than that :)

This comment has been removed by the author.

Hi I am dropping by via Tea Time Treats. This is really unusual and it looks so moist and crumbly. Its not easy to find treacle for me, and I wonder if there is another substitute?

Try golden syrup instead Mich, it will still be spicy, but not as dark. You could also try molasses or honey.

The gingerbread looks *really* good! Great for tea time with a bit of butter.

Definitely good with butter :)

THIS is the kind of gingerbread I've been wanting to make for aaaages! Thank you, lovely :) xx

I do hope you enjoy it. I think it is a real treat :)

I have just made this (vegetarian version with soy milk instead of dairy milk). It is so, so delicious. Gave half to my neighbour, the rest lasted until afternoon tea with a slice for after dinner and it is all gone now..

By the way, I'm in Australia and have no problem sourcing black treacle at supermarkets / health food stores.

Brilliant. I'm so glad you enjoyed it. Thanks for stopping by to tell me.

I am American, but have been watching the Great British Baking Show for some time and making their recipes when I can find the ingredients. I purchased treacle about 8 months ago from a British website who has a retailer here in the U.S. This is the first time that I have used it. I have a question about it. I measured out the treacle into my scales oiled tin dish. That is something I saw online that is supposed to make the treacle pour easier into the mixing bowl, and it did. What I hadn't realized is that the treacle had formed crystals on the bottom of the can.

Was I supposed to stir it first before I used it, or was it too old to use since there were crystals?

Because I am unfamiliar with treacle, I tasted the lid just after I opened it. It tasted very rich and sweet, but didn't taste spoiled.

Please let me know about the treacle for the future as I plan to use it more often now that we are heading into the holiday seasons.

Thanks, Shirlee Smith (Corpus Christi, Texas)

Sorry, just saw this comment Shirlee. Don't worry if crystals form,just warm the tin of treacle over some hot water and they will dissolve. It's a temperture thing and sometimes happens.

I followed the directions exactly except for using a glass bread pan because I do not own a metal one. I had to convert the oven temp to 355F, so it was just under 180c. I let it bake for 40 minutes and checked it. When I was pulling it out to check, the top had a slight wobble, so I didn't think it was done. I inserted the toothpick and it was slightly sticky. I put it back in for another 5 minutes and checked again. There was no wobble, but the toothpick still was slightly sticky. I put a skewer in also. It came out clean. I let it sit for 5 minutes, which might not be enough time when using a glass bread dish because when I flipped it and turned it back upright, the top came off. I had a very small section from the center at the very top that wasn't actually cooked, so this worked out well because I could see that the rest was cooked.

Mine came out very dry on the ends. I am wondering if I should have used more olive oil than the recipe called for, or maybe the treacle was bad?

It is very rich tasting though. Much more ginger flavor than we are used to here LOL. I might try to make this again because the flavor and texture are not bad except that it is really far to dry to eat. I had to slather it with 3 tablespoons of butter in order to eat it.

If you have any suggestions for what I may have done wrong, I would appreciate it.

I make this regularly & it always comes out well nut I never cook with glass so i don't know if it conducts the heat the same way. May be worth googling. I'm not sure what else to suggest if you followed the recipe amd yes it is a spicy cake.

White Chocolate Ganache Filled Gingerbread Macarons

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Share the link to this recipe!

I have a confession to make. Are you ready? Even being a culinary graduate, I have NEVER made French Macarons until now. Can you believe it? How did I get out of that one? Haha. My friends Yvonne (from Tried & Tasty) & Jesseca (from One Sweet Appetite) tried out this foolproof French macaron recipe & had success on their first try, so when they wanted to get together again, I kind of invited myself. Haha. Not really, they invited me, & I am so glad they did. It was hard coming up with which flavor I wanted to do, but these White Chocolate Ganache Filled Gingerbread Macarons are absolutely delicious. The flavors compliment each other so well, it’s definitely a “wow” in your mouth!

Now, I know french macarons can be intimidating, but if you follow the instructions (with the help of watching Beth’s video) you can have success, even on your first try! My only additional tip to add to all of the great ones from Beth, is to use a silicone baking mat instead of parchment paper. Silicone baking mats are rubbery, so they naturally have that traction to them that will help your macaron from spreading too much & rise to create the feet. I got a great deal on a 4 pack of Sil-Eco brand baking mats on Amazon that are just like Sil-Pat mats, just made in China instead of France. I used two of the mats & gifted the other two. Since 4 cost about as much as 1 Sil-Pat, you can afford to be generous like that, & your friends/family will love it as much as you will! Nothing sticks! Okay one last tip! I measured my ingredients, but it’s a good idea to scale (weigh) them for more accuracy. If you are not going to scale them, make sure you stir up the dry ingredients before measuring them, so they are not heavy/packed into your measuring cup.

These cookies are adorable to gift for the holidays! Your friends will be impressed with how good they look & taste, & even more impressed that you made them! Good luck, & feel free to ask me any questions or refer to Beth’s video to watch how they are made. In other news, I’ve teamed up with 11 other bloggers in a virtual cookie exchange. We are each sharing a cookie recipe on our blog today. These twelve cookie recipes will keep you baking until Christmas. Please click on each individual link for the recipe.

Christmas Gingerbread Cookies

Happy National Cookie Day! We’re celebrating by getting warmed up for the holiday cookie season with this fragrant gingerbread. Although gingerbread cookie dough is traditionally formed into gingerbread men, the shapes you can make with this sturdy dough are limited only by your imagination. Here, we’ve given the cookies a glamorous makeover by using oversize Christmas-themed cookie cutters and decorating them with royal icing and other ornaments.

Christmas Gingerbread Cookies


  • 5 cups (25 oz./780 g) all-purpose flour
  • 1/2 tsp. baking soda
  • 1 Tbs. ground ginger
  • 4 tsp. ground cinnamon
  • 3/4 tsp. ground cloves
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. allspice
  • 1 1/2 tsp. salt
  • 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
  • 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
  • 1/2 cup (4 oz./125 g) granulated sugar
  • 1 cup (11 oz./345 g) unsulfured molasses
  • 1 egg
  • Colored sugar and royal icing for decorating

1. Have all the ingredients at room temperature.

2. Over a sheet of parchment paper, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt. Set aside.

3. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until fluffy and pale yellow, 4 to 6 minutes. Add the brown and granulated sugars and beat for 1 minute. Reduce the speed to low and add the molasses, beating until well combined, about 1 minute. Add the egg and beat until combined, about 30 seconds.

4. Add the flour mixture in 4 additions, beating in each addition before adding more. Beat just until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

5. Turn the dough out onto a floured surface. Using floured hands, form the dough into a smooth mound and divide into 4 equal portions. Shape each into a disk and wrap separately with plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

6. Place racks in the top third and bottom third of an oven and preheat to 400°F (200°C). Line several baking sheets with parchment paper.

7. Remove 1 dough disk at a time from the refrigerator and let stand for 10 minutes. On a floured surface, roll out dough to a thickness of 1/4 to 3/8 inch (6 mm to 1 cm). Dip a cookie cutter into flour and cut out cookies and transfer to the prepared baking sheets. Repeat with the remaining dough, rerolling scraps to cut out additional cookies.

8. Bake the cookies until edges are set and lightly browned on the bottom, rotating pans 180 degrees and from top to bottom halfway during baking, 8 to 10 minutes total. Transfer the baking sheets to wire racks and let the cookies cool completely on the baking sheets. Decorate the cookies as desired with colored sugars, decorating pens and royal icing. Makes about 3 dozen cookies.

Gingerbread Cookie Variations:

White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks cool completely. Makes 5 dozen.

Gingerbread Whoopie Pies with Lemon Creme: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks cool completely. For the Lemon Creme, mix 1 jar (7 ounces) marshmallow cream, 1/4 cup (1/2 stick) butter, softened, 4 ounces cream cheese, softened, and 1 teaspoon McCormick(R) Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling and candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Makes 2 1/2 dozen.

Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree F oven8 to10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.

Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree F oven 8 to10 minutes or until edges of cookies just begin to brown. Remove to wire racks cool completely. Makes 5 dozen.

Gingerbread Men Macarons

I did not intend to post about macarons again this soon until Carol planted an idea in my head. I have come to accept and oh so happily surrender to her gentle "hey Tarty! Ever thought of doing xyz?" or "what about a little of this on a little of that, eh Tarty?!". Carol perfectly fits the Parisian shoe and a visit to her blog always makes me feel a little closer to home, not to mention nostalgic of all the pastries and atmospheres of home.

The Gingerbread Men Macarons came to life because of one innocent conversation between Carol and I. Although, how innocent can conversations be when foodies are involved, hmmm.
Carol : "Will you do anything as mundane as gingerbread persons?Gingerbread macarons probably doesn't work. "
Me: "Argghhhhhhhhhhhh !! YOU. Guess what I am scketching in my head right now. You might have gingerbread macs before you know it!!"
Carol: "While you're sketching, can you put teeth on the mac upper and lower and place a mini gingerperson in between?
Crunch crunch :)"

Yes, phase one is complete. Gingerbread Men macarons. Phase two with mini gingerbread men escaping the clutching teeth (or feet) of macarons is going to required some logistics and lots of tiny little drawings. and time. a precious commodity to all of us this holiday season whether you are baking, wrapping, crafting, etc. I don't think the oven has had much of a break this weekend and I am looking forward to trying some new ice cream recipes! [Before I forget: I have taken into account those who so generously volunteered their time and feedback to test some recipes and you will find email requests soon in your mailboxes. I also want to thank those who have already started and gave me very valuable information.]

I am still on the fence about those Gingerbread Men Macs. Aesthetics wise, I wish I'd taken a smaller tip to pipe the macaron batter to give them nicer feet and arms but I was afraid of it deflating too much if I did so. I drew templates with a cookie cutter and then filled in the space with a medium tip. After piping 10 gingerbread men, I wondered how well they would come out and decided to switch the batter to a bag fitted with a larger tip and pipe regular ones. In doing so I deflated the batter a little too much to get the proper "feet" on the shells while keeping the overall look intact.

Taste wise, we fell head over heels for those and B. declared them his favorites ever and got a little upset when I admitted finishing them up earlier today. I added the spices found in gingerbread men cookies to both the shells and the buttercream and sprinkled some crushed gingersnaps on top of the round shells. The smell in the house was absolutely wonderful! Wish I had a way to bottle that up into "Eau de Gingerbread Macarons".

Gingerbread Men Macarons:

For the shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
1/4 teaspoons ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds, powdered sugar and spices in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 20-22 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon in the center of one shell and top with another one.

For the spiced mousseline buttercream:
3 sticks butter at room temperature
5 egg whites
1 cup sugar
1/4 cup water
1/4 teaspoons ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

In the bowl of stand mixer, whip 5 egg whites until they have soft peaks. In the meantime, combine 1/4 cup water with the sugar to a boil in a heavy saucepan and bring the syrup to 250F. Slowly add the sugar syrup to the egg whites. If you use hand beaters, this is even easier and there is less hot syrup splatter on the side of your bowl and in the whisk attachment of the stand mixer. Continue to whip until the meringue is completely cooled. Slowly add the butter, one tablespoon at a time. The mass might curddle but no panic, continue to whip until it all comes together. Add the spices and fold them in with a spatula.

Gingerbread macaroons recipe - Recipes

Remove the jars from the water and place them on a clean towel to air-dry (up, not upside down). While the jars are cooling, prepare the cake batter. Cool completely.

Once the jars are cool, using a pastry brush, generously grease the inside of each jar with shortening (DO NOT use PAM, Baker's Secret or butter).

In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in butter, water and molasses until well blended.

Divide the batter equally among the 5 Ball jars. Place the jars onto the cookie sheet in the oven.

Bake for 35 minutes, or until cake tester inserted in center comes out clean. Have your lids ready (keep hot). I usually move the jars around in the oven 'cuz my oven bakes unevenly.

When cakes test done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Close the oven door while you're working on one jar -- the cakes need to stay hot. Place the jars on your counter to cool (put them onto a bath towel to cushion them). Make sure the jars don't touch each other -- allow air circulation around each jar. As they cool, you'll be able to tell if they've sealed, you should hear a "plinking" sound. If you don't hear the noise, check the jars once they've cooled by pressing down on the lids, they shouldn't move at all.

Store the jars in a cool, dry place, just as you would any canned goods. There's NO need to refrigerate the cakes, they keep in the pantry for about 6 months -- maybe longer, they don't last that long around here. Check the jars weekly by pushing down on the middle of the lid -- if it moves, that means the seal has broken. Either eat it or toss it.

Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poof-y on top), then a piece of cloth (about 3-inch larger than the lid) on top and screw the ring back on. Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise some material will start to unravel. Decorate to your heart's desire.

Watch the video: Lebkuchen-Kokos-Makronen (September 2022).


  1. How

    Very cool .. I love these

  2. Maolruadhan

    Can be

  3. Maukus

    very good thinking

  4. Mikazahn

    I'm sorry, but, in my opinion, mistakes are made. Write to me in PM.

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