Gingerbread macarons

Gingerbread macarons

Total: 1 hr 58 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / piece: 71 kcal
, Fat: 5 g
, Carbohydrate: 6 g
, Protein: 1 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g shelled ground almonds
150 g finest sugar, 3 tbsp set aside
2 pinches baking powder
½ tsp gingerbread spice
½ tsp cocoa powder
2 fresh egg whites (60 g)
1 pinch salt


100 g butter, soft
2 tbsp finest sugar
½ tsp gingerbread spice
¼ tsp sea salt
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How it's done

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In a food processor, blitz the almonds with all the other ingredients up to and including the cocoa powder.

Beat the egg whites with the salt until stiff. Add the reserved sugar and continue beating until the egg whites turn glossy. Sieve the almond mixture over the egg whites and carefully stir in. Transfer the mixture to a piping bag with a smooth nozzle (approx. 9 mm in diameter), pipe approx. 60 small mounds (each approx. 2.5 cm in diameter) onto two baking trays lined with baking paper. Gently flatten the peaks a with a wet finger.

To bake

Approx. 18 mins. in an oven preheated to 130 °C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.


Beat the butter, sugar, gingerbread spice and fleur de sel for approx. 2 mins. using the whisk on a hand mixer. Spoon the butter cream into a piping bag with a smooth nozzle (approx. 9 mm in diameter). Turn over half of the macarons, pipe a little filling on each. Place the remaining macarons on top, press down gently, cover and chill for approx. 1 hr.


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