Gingerbread Macarons

Name: Gingerbread Macarons
Ingredients: 212 g (1¾ cups + 2½ tablespoons) super-fine almond flour; 367 g (1¾ cups + 1 tablespoon + 2 teaspoons) confectioners’ sugar; 4 egg whites; ½ cup molasses; Optional: 6 drops brown food coloring (such as Chefmaster Buckeye Brown Liqua-Gel); ½ teaspoon pumpkin spice; Red and green sprinkles for decorating; ⅔ cup water; 236 g (1 cup + 3 tablespoons) granulated sugar, plus a pinch for the egg whites; 2 cups (16 ounces) cream cheese, at room temperature; ⅔ cup powdered sugar; Vanilla extract to taste

ediblemarinandwinecountry.ediblecommunities.com

Bouchon Bakery, Raymie Fuentes Delicately crisp on the outside with a light and almost chewy interior, Bouchon’s nearly palm-size macarons have become a staple

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblemarinandwinecountry.ediblecommunities.com.

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Ingredients

212 g (1¾ cups + 2½ tablespoons) super-fine almond flour
367 g (1¾ cups + 1 tablespoon + 2 teaspoons) confectioners’ sugar
4 egg whites
½ cup molasses
Optional: 6 drops brown food coloring (such as Chefmaster Buckeye Brown Liqua-Gel)
½ teaspoon pumpkin spice
Red and green sprinkles for decorating
⅔ cup water
236 g (1 cup + 3 tablespoons) granulated sugar, plus a pinch for the egg whites
2 cups (16 ounces) cream cheese, at room temperature
⅔ cup powdered sugar
Vanilla extract to taste